Refrigerator Soup Recipe

Name: Refrigerator Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped red onion; 1/2 cup chopped celery; 1/2 cup chopped carrot; 1/2 cup extra virgin olive oil; 3 cups chopped red cabbage; 3 cups chopped green cabbage; 3 cups coarsely torn collard greens; 3 cups coarsely torn turnip greens; 3 cups medium cauliflower florets; 2 teaspoons kosher salt; 1 medium zucchini, cut into half moons; 3/4 pound small potatoes, halved; 2 cups canned crushed tomatoes; 1 (12-oz.) package frozen lima beans; 1 Parmesan cheese rind; 3 cups day-old whole wheat bread pieces; Shaved Parmesan cheese

Servings: persons

1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup extra virgin olive oil
3 cups chopped red cabbage
3 cups chopped green cabbage
3 cups coarsely torn collard greens
3 cups coarsely torn turnip greens
3 cups medium cauliflower florets
2 teaspoons kosher salt
1 medium zucchini, cut into half moons
3/4 pound small potatoes, halved
2 cups canned crushed tomatoes
1 (12-oz.) package frozen lima beans
1 Parmesan cheese rind
3 cups day-old whole wheat bread pieces
Shaved Parmesan cheese

1
Cook first 3 ingredients in hot oil in a large Dutch oven over medium heat, stirring occasionally, 5 minutes or until tender. (Do not brown.)
2
Stir in red cabbage and next 5 ingredients, and cook over medium heat 3 minutes. Add 1/2 cup water, and reduce heat to medium-low. Cook, stirring occasionally, 20 minutes. Stir in zucchini, next 4 ingredients, and 4 cups water.
3
Increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 to 25 minutes or until the potatoes are tender. Discard cheese rind. Stir in bread pieces 15 minutes before serving. Spoon into bowls, and drizzle with extra virgin olive oil; sprinkle with shaved Parmesan cheese.
4
This soup can be cooked a day in advance. It's always better the second day, so make a big batch.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup chopped red onion, 1/2 cup chopped celery, 1/2 cup chopped carrot, 1/2 cup extra virgin olive oil, and more.

Yes, Refrigerator Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Refrigerator Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions