New Leftover Vegetable Soup Recipe with Ranch
- Prep: 10 min
- Cook: 30 min
- Total: 40 min
- Servings: 6
2 tablespoons olive oil
1 onion, chopped
4 cups chopped raw or cooked vegetables (carrots, peeled potato or sweet potato, broccoli, cauliflower, peppers, celery, mushrooms, zucchini, etc., anything you have sitting in the fridge or pantry at the end of the week)
6 cups broth (vegetable or chicken), plus more if needed
2–3 cups leafy greens (spinach, cut or shredded kale, etc.)
1 small can diced tomatoes (optional)
1 can cannellini beans, drained (optional)
kosher salt and ground black pepper, to taste
In a large pot, warm the olive oil over medium heat. Add the onions and sauté, stirring occasionally until softened, about 4–5 minutes. Add any raw vegetables and sauté for another 2–3 minutes, then stir in the ranch seasoning mix.
Pour broth over the vegetables, bring to a boil; then lower heat and simmer for about 20 minutes, until vegetables are cooked through.
Add the beans, leafy greens, any cooked vegetables and tomatoes, if using, and continue to cook for another 10 minutes. Season to taste with salt and pepper and serve hot.
For safe meat preparation, reference the USDA website.
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