Whether you get your groceries from the market or at one of our food distributions, nobody wants to waste food! You can save gas, help the planet and give your wallet a break from the high cost of—everything—by shopping in your own ‘fridge! That zucchini, leftover rice and the greens pleading for their life at the bottom of your veggie drawer can easily be the beginnings of SCRAPPY SOUP!
This isn’t an exact recipe; think of it more like a formula—so this is the perfect time to get creative in the kitchen!
- Grab a mix of veggies from your refrigerator
- Chop into bite-size pieces
- Heat a little oil in a big pot
- Sauté the hardest veggies first (think onions, celery, carrots) until they soften
- Add broth, spices (like salt, pepper, Italian seasoning) and tomatoes (if using)
- If you’re adding dried lentils, this is the time!
- Simmer 20-30 minutes (check lentils for doneness)
- Add soft veggies like zucchini, cabbage, spinach, kale, toward the very end of cooking. They only take a minute or two.
- Garnish and enjoy!
Topping pro tip: Turn tired bread into croutons! Cube, toss with oil, salt and herbs, bake at 375 for 20 minutes.
Let us know how your Scrappy Soup turns out at hello@foodbankccs.org.
