Lettuce Lemon Garlic Soup

Lettuce SoupSince I don’t like running to the grocery store, I will admit I sometimes “over buy” when I do my routine shopping to restock the pantry.  And in summer, it’s even worse.  How do you ever get out the door when there are so many fresh fruits and vegetables to inspect?

I go very slowly through the produce department… I review, inspect, think of what I can make, bag it and then move to the next items.  Unfortunately, sometimes my refrigerator is so packed I don’t have room for the things I make… well, only sometimes.

ARS romaine lettuce

ARS romaine lettuce (Photo credit: Wikipedia)

I love to grab the 3-pack of Romain lettuce because I enjoy making salads during the summer.  But last week I still had spinach in the fridge and forgot about the Romain.

It’s been in the fridge for a while, so I really didn’t trust it for a nice fresh salad.  The lettuce wasn’t moldy or brown, so it was just fine to use in a soup.

Then I remembered I have not made lettuce soup in a while, so I quickly checked and found that I had what I needed:

  1. Romain lettuce
  2. Rice
  3. Chicken broth
  4. Onions
  5. Parmesan Cheese
  6. Lemons
  7. Garlic
  8. Basil

I don’t usually make this soup during the winter because I don’t put meat in it, but you certainly can.  You can easily replace the rice with potatoes and add more lemon juice.  I like the tanginess of the lemon; that’s my “secret” ingredient.  I even like this soup cold.

Use freshly grated hard cheese, such as parmesan, romano, or asiago.

Start chopping and heat up the slow cooker!

Have you made a lettuce soup?  Leave your comments and share!


Lettuce Lemon Garlic Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
A zesty soup to use up left-over lettuce. Serve with a crusty, hearty bread for a full meal. This soup is a winner for all seasons.
  • 1 cup uncooked rice
  • 1 onion, chopped
  • 3 cloves of garlic, rough chopped
  • 2-4 tablespoons fresh basil, rough chopped
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 tablespoon lemon pepper
  • salt to taste
  • 1 3 lb 1½ oz. can chicken broth
  • 3 small heads romaine lettuce, rough chopped
  • Cold water
  • Parmesan, Romano or Asiago cheese, grated fresh
  1. Place uncooked rice, chopped onion, chopped garlic, fresh chopped basil, olive oil, lemon juice, lemon pepper and salt in the slow cooker; mix thoroughly.
  2. Add the chicken broth to the pot and mix well.
  3. Add the chopped lettuce to the pot and add enough cold water to fill the pot.
  4. Cook on high about 4 hours or until done.
  5. Adjust the seasoning and add more lemon juice if desired.
  6. Top each serving with fresh grated cheese.
This recipe filled my 6-qt. slow cooker. Adjust the ingredients as necessary for the size of your slow cooker.


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  1. Thank you for the link to my post on summer soups.

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