When our family moved from downtown out to the burbs, although we moved into a bigger space, we lost the large pantry we had. Our new pantry in our home is a double cupboard. Being a small space it doesn’t take long for it to become cluttered.
It occurred to me the best way to slowly de-clutter the pantry and stay on top of it was to dedicate certain meals to using up pantry items. Once a week I would like to have a pantry meal, where the meal is focused around using up pantry items I already have. Not only will it help de-clutter my pantry, it will also save us money with fewer dinners to buy as well as help us waste less. Even though pantry items tend to last a long time, they don’t last forever. If too many items get shoved to the back where you can’t see them, you may end up tossing a lot of wasted food.
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.
Pantry Soup
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.
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.
Pantry Soup
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.
After the veggies were softened, about 8 min, I added 1 tablespoon of Moroccan Chicken Gourmet Spice Blend by Cuisine Mentor. A spice blend I had sitting in my pantry waiting to be used. The spice blend is made up of sesame seeds, cinnamon, kosher salt, black pepper, and hot chilli pepper. Then I continued to sauté for about 1 more minute for the spices to release their flavor.
Next to the pot I added two large cartons of chicken stock. A large can of crushed tomatoes, and 2 cups of Bob’s Red Mill Vegi Soup Mix. The soup mix contained dried green split peas, yellow split peas, barley, lentils, and vegetable pasta made of whole wheat flour, dehydrated spinach, tomato, celery, onion, beets, and garlic.
After adding the ingredients I brought the soup up to a boil, and then simmered for one hour.
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.
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.
On the side I served crusty sour dough bread. The bread was the only item I purchased, so not bad for an inexpensive dinner. It made lots of leftovers, so really it turned into several meals, which is great!
Here is the condensed version of the recipe.
Wendy’s Pantry Soup
Ingredients:
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
Directions:
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?
Wendy’s Pantry Soup
Ingredients:
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
Directions:
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?
