Appetizers / Soups / Salads

Everything-in-the-Fridge Vegetable Soup takes several minutes to prepare.

Everything-in-the-Fridge Vegetable Soup takes several minutes to cook.

Everything-in-the-Fridge Vegetable Soup makes 3 servings.

The ingredients for Everything-in-the-Fridge Vegetable Soup are:

Olive oil

1/2 shallot, finely diced

1 slice bacon, cut into small pieces

1/3 (ish) of a small butternut squash, cubed

1 cup diced tomatoes

1-1/2 cup chicken broth

1/4 tsp dried thyme

1 tsp balsamic vinegar

Salt and pepper

2 cups baby spinach, lightly packed

Here is how you make Everything-in-the-Fridge Vegetable Soup:

1. Heat a little olive oil in the bottom of a non-stick saucepan. Add the shallots, and saute until softened and starting to brown. Drain on a paper towel.2. Wipe the pan clean and add the bacon. Saute until browned, and then add the squash. Saute for a few minutes, adding more oil if needed, until it begins to soften. Add the tomatoes, chicken broth, thyme, and vinegar, and then season with salt and pepper. Bring to a boil, and then simmer until the squash is cooked through and the liquid is somewhat reduced. 3. At this point, you can puree some or all of the soup with an immersion blender if you like - I pureed some of it while leaving some of the squash chunks whole. Stir in the spinach until it wilts, taste for seasoning, and serve. Number of Servings: 3Recipe submitted by SparkPeople user SARANELL.

The nutritional information for Everything-in-the-Fridge Vegetable Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 73.2

• Total Fat: 2.9 g
• Cholesterol: 4.3 mg
• Sodium: 678.8 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 2.3 g
• Protein: 2.9 g