Clean-Out-The-Fridge Soup

Name: Clean-Out-The-Fridge Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 3 tablespoons unsalted butter; 1 1/2 cups yellow onion, chopped; 2 medium carrots, sliced; 3 large cloves garlic, smashed; 1 cup portobello mushroom cap, chopped; 1 cup celery, sliced; 4 (15-ounce) cans no-salt-added fire-roasted diced tomatoes; 2 cups unsalted vegetable stock; 1 1/2 cups frozen corn, thawed; 8 baby Yukon Gold potatoes, halved; 2 cups frozen plant-based ground beef crumbles, such as Gardein® Plant-Based Frozen Ground Be'f, thawed, can substitute lean ground beef, cooked; 1 cup frozen cut green beans, thawed; 3/4 cup frozen sweet peas, thawed; 1 teaspoon kosher salt; 1/2 teaspoon ground pepper

Vegetable Stove-Top Diner-Style

Time: 50 minutes

Yield: 6 servings

About

The week is coming to a close. You open up your fridge to find a semi-miscellaneous mix of veggies that need to be used sooner rather than later. Hey, we've got a soup for that! Clean-Out-The-Fridge Soup is what you'll be boiling up when you find yourself in this practical predicament. Dump all that you see into a pot and soon you'll have a savory, veggie-filled solution that you might just start looking forward to week-after-week. Gosh, we just love it when life works out that way. Don't throw it away, use your resources to make Clean-Out-The-Fridge Soup instead!

Ingredients

3 tablespoons unsalted butter
1 1/2 cups yellow onion, chopped
2 medium carrots, sliced
3 large cloves garlic, smashed
1 cup portobello mushroom cap, chopped
1 cup celery, sliced
4 (15-ounce) cans no-salt-added fire-roasted diced tomatoes
2 cups unsalted vegetable stock
1 1/2 cups frozen corn, thawed
8 baby Yukon Gold potatoes, halved
2 cups frozen plant-based ground beef crumbles, such as Gardein® Plant-Based Frozen Ground Be'f, thawed, can substitute lean ground beef, cooked
1 cup frozen cut green beans, thawed
3/4 cup frozen sweet peas, thawed
1 teaspoon kosher salt
1/2 teaspoon ground pepper

Directions

Step 1 -In a large, heavy pot over medium-high heat, add the butter.

Step 2 -Add the onion, the carrots, and the garlic to the melted butter and cook, stirring occasionally, until the onion is tender, about 4 minutes.

Step 3 -Add the mushrooms and the celery to the veggie mixture and cook, stirring occasionally, until the mushrooms start to soften, another 4 minutes.

Step 4 -Add the tomatoes and their juices, the vegetable stock, the corn, and the potatoes to the veggie mixture and bring to a boil over high heat, stirring occasionally.

Step 5 -Reduce the heat to medium-low, cover the pot, and simmer the soup until the potatoes are almost tender, about 15 minutes.

Step 6 -Stir the ground beef, the green beans, the peas, the salt, and the pepper into the soup.

Step 7 -Cover the pot and cook the soup until the potatoes are tender, about 5 minutes.

Step 8 -Serve.

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