Leftover Vegetable Soup

Make the most out of your vegetable tray leftovers with this delicious vegetable soup recipe!


1 cup broccoli

10 baby carrots

4 celery sticks

10 grape tomatoes, diced

2 tablespoons olive oil

1 onion, minced

2 garlic cloves

5 cups chicken broth

salt and pepper taste


Heat oil in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Chop celery, carrots and broccoli into bite-size pieces, add to pot and cook for 5 minutes. Add the chicken broth and tomatoes and bring to a boil.  Reduce to a simmer and cook for about 7-10 minutes until vegetables are tender. Add salt and pepper to taste and serve.