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Summer Fridge Clean-out Vegetable Soup | Food With Love

August 3, 2018

Summer Fridge Cleanout Soup wc v2

Today is Friday and loves that means that it is Feeding You Friday!  Today I wanted to share with you a recipe that can be completely customized based on what you have in your very own fridge.  It is the perfect comfort food item on those rainy summer days where you need a little pick me up or when you have produce that you need to use but not sure what to do with it.  This recipe makes a big pot so whatever you don’t eat freeze it for later, maybe for the fall when the air is cooler reminding you of those warmer days.

What You Need

  • 28 oz can of crushed tomatoes.  If you have an abundance of tomatoes use them in place of the tomatoes.  I personally like to eat my weight in fresh tomato sandwiches.

  • 6 cups vegetable stock/broth, low sodium option if possible.  It is better to add your own salt in so you can control how much sodium you are consuming.

  • 2 cans canellini beans.  Use any white bean that you like, and if you can cook them from dried to be added in, kudos to you!

  • 4 medium sized potatoes cubed.  I had purple potatoes so that is what I used but a sweet potato or any other type of potato can be used, or omitted all together.

  • 4 carrots diced about 1 cup.

  • 1 large sweet onion about 1 cup or more .  I had a vidallia onion so that’s what went into the pot, green onions or leeks are a great option as well, but the flavor will be milder.

  • 2 bunches of yardlong beans about 2 cups cut into small 1 inch pieces.  You can use green beans that they are

  • 1/2 pound fresh okra about 1 1/2 cup chopped in rounds.

  • 4 cloves of garlic crushed or minced.

  • 1 herb bouquet using 2 sprigs of three types of herbs that you like to flavor your soups with.  I had basil, thyme and garlic chives so that is what I used to flavor my soup.

  • 1 dried bay leaf.

  • Salt and pepper to taste, seasoning at every stage is crucial but remember that the soup will simmer and that the flavors will intensify so be careful with having a heavy hand.

  • 1-2 TBS avocado oil

What To Do

I provided a list of the items that I used but here is the beautiful thing about it, you can use whatever you have from your summer produce hauls that need to be cooked up for you to enjoy the summer harvest seasons in soup form.  If you don’t like something then put something in it that you enjoy there is no reason to eat something that you won’t enjoy.  My big question to you is why do you have it in your fridge to begin with?  Remember, buy only things that you enjoy in some capacity.  It will save you time and limit your torment of seeing it there reminding you how much you don’t like it.  It is ok to not like certain foods, so take that time and find what you do like.

Add the oil to the pot with the garlic and heat.  Once the garlic starts to cook add the onions, season with salt and pepper, and cook until slightly tender.  Add your potatoes, carrots, tomatoes, stock/broth, herb bouquet, bay leaf and cover pot with lid, bring to a boil.   Cook for about 5-10 minutes and add in the green beans.  Cook an additional 5-10 minutes on medium to low heat until the green beans are tender.  Stir in the okra and the canned beans, cook an additional 5-10 minutes.  Continue to simmer on low allowing the flavors to meld to together.  Turn off the heat from the soup and allow to sit for 10 minutes before serving, your tongue and mouth will thank you for certain!  Laddle into a bowl and enjoy!

Much Love,


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