The dinner I came up with this week I named Pantry Soup. You most likely won’t have the same ingredients in your pantry but hopefully this soup recipe will inspire you to make your own. Soup is a great way to use up pantry items because you can throw a whole bunch of things into it, and still have it come out well.
After pulling out items from my pantry I wanted to use, the first thing I did was chop and sauté in olive oil 2 onions, 3 cloves of garlic, and 3 carrots that I already had on hand. To use less dishes I sauté the veggies in the pot I am going to cook the soup.
In the last 10 minutes of cooking time I added a can of navy beans, which gave it enough time to heat the beans through.
Wendy’s Pantry Soup
3 carrots, chopped
2 medium onions, chopped
3 cloves of garlic, chopped
2 tablespoons olive oil
1 tablespoon Moroccan Chicken Gourmet Spice Blend by Cuisine Mentor
2 cartons chicken stock
1-28oz can crushed tomatoes
2 cups Bob’s Red Mill Vegi Soup Mix
1-14oz can Navy Beans
Heat Olive Oil in a large pot.
Sauté carrots, onions, and garlic for about 8 minutes.
Add Spice Blend, and continue to sauté for 1 minute.
To the pot add 2 cartons of chicken stock, crushed tomatoes, and Vegi Soup Mix.
Bring soup to a boil, and then simmer for 50 minutes.
Add Navy Beans, and continue to simmer for 10 more minutes.
Serve with a side of crusty bread, and some hot sauce if you like your soup with a little more kick.
We try to keep dishes on the mild side for the kids, so Hubby and I usually add hot sauce to ours to kick it up a notch.
What is in your pantry you would like to use up?