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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 73.2
  • Total Fat: 2.9 g
  • Cholesterol: 4.3 mg
  • Sodium: 678.8 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Everything-in-the-Fridge Vegetable Soup calories by ingredient
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Everything-in-the-Fridge Vegetable Soup

Submitted by: SARANELL

Introduction

Sometimes you just have a lot of odds and ends of vegetables that need to be used up before they go bad, and that's when you turn to soup. I was in just this situation when I created this soup recipe. It turned out fantastic - super healthy, good meaty flavor even from only one slice of bacon, and the perfect comforting bowl of soup on a chilly day. Sometimes you just have a lot of odds and ends of vegetables that need to be used up before they go bad, and that's when you turn to soup. I was in just this situation when I created this soup recipe. It turned out fantastic - super healthy, good meaty flavor even from only one slice of bacon, and the perfect comforting bowl of soup on a chilly day.
Number of Servings: 3

Ingredients

    Olive oil

    1/2 shallot, finely diced

    1 slice bacon, cut into small pieces

    1/3 (ish) of a small butternut squash, cubed

    1 cup diced tomatoes

    1-1/2 cup chicken broth

    1/4 tsp dried thyme

    1 tsp balsamic vinegar

    Salt and pepper

    2 cups baby spinach, lightly packed

Directions


1. Heat a little olive oil in the bottom of a non-stick saucepan. Add the shallots, and saute until softened and starting to brown. Drain on a paper towel.

2. Wipe the pan clean and add the bacon. Saute until browned, and then add the squash. Saute for a few minutes, adding more oil if needed, until it begins to soften. Add the tomatoes, chicken broth, thyme, and vinegar, and then season with salt and pepper. Bring to a boil, and then simmer until the squash is cooked through and the liquid is somewhat reduced.

3. At this point, you can puree some or all of the soup with an immersion blender if you like - I pureed some of it while leaving some of the squash chunks whole. Stir in the spinach until it wilts, taste for seasoning, and serve.

Number of Servings: 3

Recipe submitted by SparkPeople user SARANELL.






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