Icebox Corn and Pea Soup

If there’s an overarching rule that dictates what I cook in my humble Midwestern kitchen, it’s a deeply instilled desire to waste less that ultimately sways my decisions. It’s a trait I was born with, I’m pretty sure. I have one memory in which I must have been about six years old where I got rather upset that someone in the house was about to open a new box of cereal when there was one already open. (Or, it could have been that I really wanted the Cocoa Pebbles but only the Froot Loops were open…)

I’ve had years of practice cooking for one now–the ultimate challenge in keeping waste to a minimum. My foray this morning, though unexpected, tuned into a rather resounding success. I peered into my lonely cupboards and emptying fridge, only to turn to the depths of my freezer, where I pulled out:


A quick Google search gave me a few ideas for turning those frozen bits into something more desirable, and I set to work. Not twenty minutes later, I had a lunch ready for the eating, and a couple meals worth of leftovers– all whipped up out of ingredients I’d almost forgotten I had. Now, if only I had an equally good idea for the ten frozen tater tots I found next to the corn and peas…


Icebox Corn and Pea Soup

Makes ~3 servings


1/2 bag frozen corn kernels

1/2 bag frozen peas

1/2 onion, chopped

2 cloves garlic, chopped

Olive oil

3 cups water or vegetable broth

Salt, pepper, and cumin to taste


Set a handful of frozen veggies aside for garnishing. Saute the corn, peas, onion and garlic in a touch of olive oil on medium heat until corn and peas thaw and onion begins to soften. Add spices to taste. Add water and let simmer, covered, for 10 minutes. Cool slightly and blend in blender. Add more water (or milk if a creamier texture is desired) for a thinner soup. Pour into bowls and garnish with handful of veggies you set aside earlier (saute them for a couple minutes if they haven’t yet thawed).



  1. Char says:

    What a great idea! Guess what I have in my fridge/

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