Sarasota's Pantry, Fridge and Freezer Soup

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"Now, this is more a method of using all those pantry, fridge and freezer ingredients; but this is one of my favorite combinations. What a perfect way to use up "a bit of this - and a bit of that." And, it serves 4 large bowls of soup and takes no time to put together. Now, you can use fresh vegetables if you have them, but this soup is meant to use up those leftovers, so don't worry if you don't have any of the ingredients, use what you have. These are just my favorites. I also keep some frozen vegetables on hand, so this is a good way to use them."

Original recipe yields 5 servings


  • Serving Size: 1 (376.2 g)
  • Calories 606.6
  • Total Fat - 41.8 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 146.9 mg
  • Sodium - 1233.8 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 2.5 g
  • Sugars - 1.9 g
  • Protein - 41.1 g
  • Calcium - 59.7 mg
  • Iron - 4.7 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.1 mg

Step 1

Base ... To a large pot, add the olive oil and bring to medium heat. Add in the celery, onion, carrot and cook until tender, about 5 minutes. If you are using frozen, they will not take as long.

Step 2

Soup ... Then, add in the diced tomatoes, tomato sauce, broth, corn, lima beans, seasoning and bring to a light boil. Add the pasta, reduce to medium heat and cook until tender - about 10-12 minutes depending on what type of pasta you are using.

Step 3

Serve ... Garnish with extra fresh parsley if you want. And just ENJOY a simple leftover soup. Add a salad and some crusty bread for a very inexpensive easy dinner. Note: Most importantly ... don't forget to use what you have on hand. Green beans, mushrooms, peppers, potatoes are all good options. Just use the same amounts and you can mix and match any vegetables you want.

Tips & Variations

No special items needed.