Clean out the Crisper Vegetable Soup

Last week I used this as the basis of a pierogy soup:  a turnip and cabbage stew spiced with the "Krakow Nights" seasoning blend from Penzeys and a few fried pierogies floating in it.  It was a delicious soup, but the pierogies got too mushy for my taste.  I would have preferred them on the side.   My point, however, is that you can create all kinds of good soups from the odds and ends of vegetables left in the bottom of your fridge drawer.  It can help you reduce waste and use up what you have.  These guidelines can help get you started.  Give it a try and make a mental note of what works for you and what doesn't.   I think I got the original version of this from Leanne Ely via the Flylady website.

Clean out the Crisper Vegetable Soup

Chop what you have and set it aside:
(some good ones are carrots, celery, cabbage, zucchini, turnips, green beans, etc.)
1 small onion
1 can diced tomatoes
1 tsp. garlic powder
1 tsp thyme
salt and pepper to taste

In a soup pot, saute the onion until almost clear.  Add the rest of the vegetables and cook about 2 minutes. Add some good chicken or vegetable broth and the seasoning.  If you're adding tender greens like spinach, stir them in at the end of the cooking time so they stay bright green. Sometimes I like to add something a little more substantial like some canned beans (white or kidney or garbanzo) or some pasta (tiny or chunky or tortellini are good).   The beans just need to warm up and can be added at the end, but the pasta should be added just after the broth comes to a simmer so it has time to cook.  Let simmer until the vegetables are tender and serve with plenty of bread and butter.  

Broccoli and cauliflower are also good in soup, but if you're going to add them, skip the tomato and add some potatoes and cheese - this can be pureed.