Thanksgiving Break had begun! And Thursday night I found a bunch of perishable items in the refrigerator that needed to be eaten. How does one get rid of onion, carrots, celery, and pasta? One makes soup!
This is the first soup I’ve ever completely winged, and I messed up a fair number of soups last autumn so I was a bit wary. My schoolteacher roommate makes soup all the time and brings delicious smells into the apartment, so I was inspired to try once again… and it worked! Hence this addition to the College Cooking series (which now has the grand total of two recipes — see the first here).
Leftover Vegetable Soup:
- Sauté some onion in olive oil (or butter if your apartment has run out of olive oil like mine). Add a few pinches of thyme or another herb of your choice.
- Heat about two or three cups of vegetable or chicken stock in a pot.
- Add chopped up carrots and celery or whatever vegetables you have leftover. Add the onion.
- Bring to a boil, then simmer for a while.
- While simmering, throw in some already-cooked pasta. I used angel hair pasta because that’s what I had. You could also do a cup of cooked rice. You could also add some canned chicken (or be fancy and cook it yourself) if you want meat in your soup.
- Add more spices — I chose to add a few large pinches of dried parsley, some onion powder, salt, and pepper.
- When the vegetables are soft, remove from heat. I let mine go a little longer because I was doing laundry, and the noodles just absorbed more liquid and it was delicious.