A Thrifty Thursday Quick Veggie Soup

Otherwise known as “what do I do with all of those vegetables in my fridge?” day, this veggie soup couldn’t be easier to make, and will last into the weekend.

Based on a recipe from Jacques Pepin, the award winning French chef and TV personality, you can make this soup with all different kinds of vegetables.  Mix and match is the name of the game.  You also get to  empty out your refrigerator before those old veggies become science experiments!

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INGREDIENTS

5 cups water

1/2 zucchini, grated

1 carrot, grated

1 medium onion, diced

4 white button mushrooms, sliced

3 scallions, sliced thin

2 cups coarsely chopped greens (like kale, salad greens, cabbage, etc)

3 teaspoons salt

3 tablespoons instant grits

1 cup shredded Swiss or Gruyere cheese (optional)

Boil the water in a large saucepan.  Add all the veggies to the water with the salt.  Bring back to a boil and cook uncovered for 5 minutes.  Sprinkle the grits on top of the soup, and reduce the heat to low.  Cook for another 5 minutes.

That’s it.  Voila.  Finito.  Done.  And a clean vegetable drawer to boot.

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