End of Week Leftover Soup Recipe

By Marcus Samuelsson |

Many people do their week’s grocery shopping on Sundays.  The promise of a busy week ahead leads to many purchases that don’t get used.  A few limp carrots in your crisper drawer?  Potato getting a little soft on the counter?  There’s no reason to throw out any of this food.  Just because you might not have a specific recipe in mind for these ingredients doesn’t mean they should go to waste.


Here’s a solution, make Friday your Soup Day.  Combine the vegetables you have around your kitchen with whole grains and beans for a healthy and economical solution to leftover produce.  The only concern is the size of the vegetable, so I base it off the size of the bean to insure even cooking.

The mix of vegetables in the photo contains: kale, red pepper, carrot, celery, onion, aduki beans, and cannelini beans. Mix and match based on what you have on hand.

Prep Details

Servings: 4-6


2 tbsp canola oil

4 cups mixed vegetables, chopped into 1/2-inch dice

Salt and freshly ground pepper, to taste

2 cups beans, drained and rinsed

Cooked whole grains or brown rice, to stir in or serve on the side


Photo: Marcus Samuelsson

In a large stockpot, heat the canola oil over medium heat. Add the vegetables and saute, starting with the onion if in the vegetable mix. Cook the onion until translucent. Then, add the rest of the vegetables and toss in the canola oil. Season with salt and pepper. Add 4 cups water, bring to a boil and reduce to a simmer. Cook until the liquid has reduced by half and the vegetables are tender. Add the beans and cook until heated through. Serve with cooked whole grains or brown rice.