Garbage Soup Recipe 475 Food

GARBAGE SOUP

Garbage Soup image

This is a delicious vegetable soup that is perfect for using up any vegetables in your fridge! My go-to recipe to prevent food waste. Use the soup base and swap any vegetables with what you have on hand. The base can be made ahead and frozen. Optional Add-Ins: Leftover Chicken, Beef, Turkey, etc. For Low Carb: Leave out Pasta

Provided by daniewilliams-rivera

Categories Soups, Stews and Chili

Time 45m

Yield 10

Number Of Ingredients 10

Ingredients

3 Tbs Olive Oil
2 Tsp Minced Garlic
2 Boxes (32 oz) Chicken Stock
8 Tsp Recaito (Culantro) found at spanish food stores
1 Box (14.5oz) Penne Pasta
2 Large Carrots
1/2 Head of Lettuce
2 Green Peppers
Salt to taste
pepper to taste

Steps:

To Make the Base: 1) Heat olive oil in a large soup pot. 2) After olive oil is hot, add garlic stirring periodically until garlic is golden brown. 3) Add chicken stock and Recaito. To Make Soup: 1) Roughly chop lettuce, carrots, and green peppers. Add to base. 2) Stirring occasionally, bring to boil. Reduce heat to low. 3) Add penne pasta. 4) Cover and simmer for at least 30 minutes.

Nutrition Facts : Calories 21 calories, Fat 1.09371854239906 g, Carbohydrate 2.73540933471638 g, Cholesterol 0 mg, Fiber 0.847282280205278 g, Protein 0.385402393792987 g, SaturatedFat 0.160461046529699 g, ServingSize 1 1 Serving (268g), Sodium 359.632818426814 mg, Sugar 1.8881270545111 g, TransFat 0.0487677136851452 g

CABBAGE ROLL SOUP FOR A CROWD

Cabbage Roll Soup for a Crowd image

Everything you would find in a cabbage roll but in a soup, plus bonus - no rolling and tucking! This will feed 8 to 10 people and freezes beautifully. I've cooked the rice separately so that it doesn't absorb the liquid, which is also better for leftovers.

Provided by Bren

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 22

Ingredients

1 pound lean ground beef
½ pound lean ground pork
2 teaspoons salt, divided
freshly ground black pepper to taste
2 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, minced
¼ cup red wine
8 cups roughly chopped cabbage, core removed
5 cups tomato puree (passata)
4 cups low-sodium beef broth
11 ounces diced tomatoes
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried oregano
¾ teaspoon dried thyme
¼ teaspoon red pepper flakes
2 cups water
1 cup long-grain rice, uncooked
1 tablespoon freshly squeezed lemon juice
1 tablespoon light brown sugar
1 teaspoon Sriracha sauce, or to taste

Steps:

Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly, about 5 minutes. Season with 1 teaspoon salt and pepper. Drain meat in a colander and set aside.
Heat olive oil in the same pot, add onion, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Pour in red wine and deglaze the pot, scraping off all the browned bits of the bottom. Cook until wine evaporates, 3 to 5 minutes. Mix in cabbage and cook, stirring frequently, for 5 minutes. Add browned beef, tomato puree, beef broth, diced tomatoes, Worcestershire sauce, bay leaves, oregano, 1 teaspoon salt, thyme, and red pepper flakes. Bring to a low boil, reduce heat, and simmer until cabbage is soft, about 45 minutes.
Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Add lemon juice and brown sugar to the soup and cook for 5 minutes. Spoon 3 tablespoons of rice into the bottom of each bowl and spoon soup mixture over the rice. Add a few drops of Sriracha sauce to each bowl.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 35.6 g, Cholesterol 43 mg, Fat 12.5 g, Fiber 5.1 g, Protein 18.4 g, SaturatedFat 4 g, Sodium 1135.3 mg, Sugar 11.7 g