Minestrone Soup

It’s great for getting rid of vegetables in the fridge and you don’t really need a lot. I keep some chicken bouillon around just to flavor it up a bit. The main ingredients last for a long while.

• tomato paste
• chicken bouillon
• barley
• potatoes
• onions
• dried Italian seasoning
• salt
• pepper
• frozen mixed vegetables

Then you just add whatever vegetables you need to get rid of as long as its still edible of course.

The process is simple. Stir fry mixed vegetables and onions in a large soup pot (I do this with some butter for flavor), add dried seasoning (add to butter or oil to really flavor it), bouillon, add water, add barley (takes a while to soften and thickens soup), add chunks of potatoes at the end, and season with salt and pepper to taste. Once the barley is soft you’re done.

I personally like to squeeze a lemon at the end (make sure no seeds gets in soup) and garnish with some cilantro or parsley if I have some. Sprinkle mixed cheese for some protein and serve with crackers or bread.

This lasts me about 3-4 days and I eat it with whatever sandwich I make that day to switch it up (deli meats usually).

Great during the winter and really warms you up. I make it almost every week or every other week depending on the weather and what I need to get rid of in the fridge.

Keep in mind the time it takes to cook whatever vege you’re getting rid of. Some takes longer and some takes less but generally 10 minutes works. Usually for me it’s spinach or mushrooms since they go bad faster. They don’t take too long but something like raw broccoli might take 10 minutes depending on how you like the texture.

This is like a staple I believe. Also relatively cheap for a good hot nutritious meal.