Make the most out of your vegetable tray leftovers with this delicious vegetable soup recipe!
1 cup broccoli
10 baby carrots
4 celery sticks
10 grape tomatoes, diced
2 tablespoons olive oil
1 onion, minced
2 garlic cloves
5 cups chicken broth
salt and pepper taste
Heat oil in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
Chop celery, carrots and broccoli into bite-size pieces, add to pot and cook for 5 minutes.
Add the chicken broth and tomatoes and bring to a boil. Reduce to a simmer and cook for about 7-10 minutes until vegetables are tender.
Add salt and pepper to taste and serve.