I have decided to love January. It is a season of turning inward, a chance to reset and regain my focus. There’s something so refreshing about putting all the holiday décor away, giving the floors a mop, and taking stock of what I’ve spent the last year storing in the closets, the cupboards and even the refrigerator.

I’m a big resolution setter, so one of the things I often recommit to this time of year is finding ways to use what I have, rather than buying more. I often find—particularly after I’ve been generously gifted a bounty of things—that I can “shop” for what I need at home, whether that be for a new sweater, a pleasant pastime or even for tonight’s dinner. The USDA reports that somewhere between 30 and 40 percent of the food supply is wasted in this country each year. It’s a staggering amount of labor, fuel, and nutrition literally tossed in the trash, so finding ways to make delicious meals seems like a resolution I can get firmly behind.

I love to make this soup, affectionately referring to it as “clean out the fridge” soup. What I’ve shared here is sort of an Italian-ish soup with a tomato base, but this is just a starting point. Other versions of this recipe have included diced potatoes, green beans, and the last splash of cream from the carton. Look at what’s on hand, grab a chopping knife, and experiment a bit. You can certainly let your imagination be your guide, but if you’re not sure a flavor combination will really work, a quick Google search should give you some ideas too.

As a general rule, make a soup base using sautéed carrots, onion, and celery or some combination thereof. I don’t always have celery on hand, for instance, so often my soup is missing that ingredient. Next, season the base; I used up some Italian salad dressing mix that was languishing in the cupboard, but if you don’t have that handy, look in your spice cupboard and see what looks good. If all else fails, salt and pepper are quite tasty on their own. Then, add protein—I’ve used sausage and beans, but leftover chicken, turkey, beef and pork are all wonderful choices. Next comes liquid—I usually use broth, but bullion and water can work well, as can tomato sauce; I’ve even used salsa or leftover pasta sauce that would have otherwise gone to waste. Allow this all to simmer for 30 minutes or so, then taste and adjust the seasoning as you like. Finally, add more fragile ingredients just before serving—I had some spinach that needed to be eaten, as well as a handful of pasta that was somehow sitting unused at the bottom of the box.

Soup like this tastes even better the day after it is made, so I sometimes give it an overnight rest in the fridge before reheating it and adding finishing touches like sour cream, cheese, or even the cracker crumbs at the bottom of the box. There is something deeply satisfying about tidying the fridge and pantry, putting the odds and ends to good use and getting a hearty meal in the bargain. It is a great way to start the year off right.

 

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“Clean Out the Fridge” Soup

This recipe is something of a template – substitute what you have on hand and adjust amounts to your own preference

• 2 Tbsp olive oil
• 3 stalks celery, chopped
• 3 carrots, peeled and chopped
• 1 small onion, peeled and chopped
• 1 pound Italian sausage
• 1 tablespoon tomato paste
• 1 packet dry Italian salad dressing mix
• 1 tablespoon Italian seasoning
• 1 can kidney beans
• 1 can cannellini beans
• 1 can chopped or crushed tomatoes
• 1 32-ounce box of chicken broth
• Chopped spinach
• ½ cup cooked small pasta
• Salt and pepper to taste

Heat the olive oil over medium heat and sauté celery, carrot and onion until crisp tender. Add sausage and brown until done. Add salad dressing mix, tomato paste, and Italian seasoning and stir. Add the beans, tomatoes, and broth and simmer over low heat until the mixture is warmed through. If you wish, add spinach and cooked pasta and serve immediately, adding salt and pepper to taste. For best flavor, store the soup (without pasta and spinach added) overnight in an airtight container, then reheat gently on the stove, adding spinach and pasta just before serving.

 

 

Article and photos by Lisa Crockett