I’m hesitant to even write a “recipe” for garbage soup because it changes every time I make it.
In a nutshell, I look in my crisper to find veggies that are past their prime and simmer them with some broth, sauteed alliums, and canned tomatoes until they’re nice and tender. That’s it.
The combinations are endless but I always try to throw in:
- carrots and other root vegetables
- onions, leeks, or shallots sauteed until translucent in some sort of fat
- a 14-ounce can of diced fire-roasted tomatoes, drained
- chopped greens (spinach, chard, cabbage, kale, etc.)
- canned or homemade broth
If I’m feeling fancy, I’ll throw in:
- a ham hock
- rehydrated dried mushrooms
- couple of bay leaves
- fresh herbs
Here’s a typical example of how I make garbage soup:
I chopped up some leeks, green garlic, turnips, carrots…
…half a cabbage…
…and drained a can of fire-roasted canned tomatoes.
I had recently made some beef bone broth so I took it out of the fridge. Normally, I just use the organic chicken stock from Costco.
I melted a couple tablespoons of butter over medium heat in a large soup pot and sauteed the green garlic and leeks until soft.
I tossed in the carrots, turnips…
…and tomatoes with a sprinkling of salt and pepper.
I poured in the broth…
…added the cabbage…
…and turned up the heat to high so the soup would come to a boil.
Once the soup was boiling, I turned down the heat to low and simmered it (partially covered) for about 30 minutes or until all the vegetables were nice and soft. I adjusted the seasoning with salt and pepper and then ladled up some bowls.
Once you’ve made a batch of garbage soup, you can doctor it by adding leftover meats or pan-fried sausage. It’s a great way to clear out your fridge for more veggies!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).21