If you have vegetables left over from other meal prep or you just have extra, find other meals to use them up to minimize food waste. This is a guide about using leftover vegetables.
This is so frugal and easy!
Put a big plastic container in the freezer and every night after dinner put the tiny bit of leftover veggies and/or potatoes that you usually throw in the garbage in the container, juice and all. When the container is full, dump it in a pot and add a can of tomatoes and maybe some rice if you like. Add some chopped celery, onions, and garlic if you want. Throw in some basil and thyme and any other spices you like and you have the best cheapest soup ever. Best of all the kids will eat all those veggies they claim they hate. Sometimes I even add
If you do add rice, chopped celery, onion or garlic make sure to cook them first in the tomatoes before you add all those already cooked veggies from your freezer container.
| Servings: | 6-10 |
| Time: | +/-20 Minutes Preparation Time +/- 30 Minutes Cooking Time |
By Barbara from Rouses Point, NY
When you have a variety of vegetables on their last legs but not enough of any one to make a full dish, chop them all up, throw them in a roaster, coat with a light layer of oil and seasoning. Roast together for a hearty dish of roast vegetables.
By duckie-do from Cortez, CO
Whenever I have leftover vegetables, especially when it is only a small amount, I put them in a 2 pint plastic container with a lid. I always keep this container on a shelf in my freezer, so it is very convenient. I keep adding vegetables no matter what kind they are, right on top of each other, and I always include the juice.
When this container is full, I use it to prepare vegetable soup or stew. This saves me from having to clean out the old vegetables that end up not being used, and I don't have to spend money on more mixed vegetables.
By Bev from Longview, WA
When I have just a small amount of vegetables or gravy left over, I put them in a container and freeze them. When I make soups or stews, I add this container (or containers). I do the same thing with some leftover juices like V8 or tomato juice, makes for a hardier stew.
By Victoria from Lewes, DE
If I have less than one serving of cooked vegetables left, they go into an omelette. When I have 1-2 cups left over, they get minced and added to meat loaf, burgers, or poultry stuffing.
If I have a lot of leftover vegetables, or some languishing in the crisper drawer, it's time to make veggie broth. A gallon of water, a pile of veggies, and an hour to simmer gives you a gallon of flavorful, nutritious veggie broth for pennies. Strain and toss the veggies, cool and freeze the broth, and you've got a delicious, healthy base for sauces and soups.
Most greens wilt beautifully, so leftover salad can go into an omelette or the stockpot. Just sacrifice yourself and eat all the bits of avocado first.
By Fishercat from Albany, NY
Extra cooked squash can be frozen in ice cube trays, then added to soups and stews for additional nutrition.
By Ness
I found a great way to use leftover cooked vegetables. I liquify them in the blender and then add them to my tomato sauce. It adds vitamins, but does not change the flavor.
When I have a tablespoon of vegetables left at the end of a meal. I freeze in a whipped topping bowl in the freezer part of the refrigerator. I add daily whatever is leftover. (i.e. rice, pasta, or broth from other recipes). When the bowl is full, I add a can or bag of mixed vegetables, and serve with hot corn bread or rolls.
My children love "Mom's Red Soup" as mine usually had a tomato base. They can also be added to casseroles. Thanks.
By Becky from Addison, AL
I receive a lot of praise over my varied and really good "homemade" vegetable soup.
Hate throwing away those leftover veggies? Don't! Start a container in the freezer and freeze any leftovers.
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