Mixed Vegetable Soup

Vegetable soup
Tatiana Fuentes / Getty Images
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: Serves 4 to 6
Ratings (48)

This recipe for mixed vegetable soup is a great way to use up leftover veggies that may have accumulated in your fridge from meals past. Don’t be afraid to experiment to tailor the recipe to your tastes — this is a very forgiving soup and you might find yourself pleasantly surprised by what you end up with! 

What You'll Need

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 1 head cauliflower, or broccoli, chopped
  • 1 potato or sweet potato, peeled and chopped
  • 1leek, chopped (optional)
  • 1 bay leaf
  • 1thyme
  • 1 cup green beans, corn, chopped tomato, or other vegetables
  • 3-4 cups chopped leafy greens such as kale, collards, spinach, watercress or broccoli rabe
  • Sea salt or kosher salt and freshly ground pepper

How to Make It

  1. Heat the olive oil in a soup pot. Add the onion, carrot, and celery and cook for 5 minutes.
  2. Add the cauliflower, potato, leek, bay leaf, and thyme. Add enough water to cover the vegetables, as well as a generous pinch of salt.
  3. Bring the soup to a boil, then cover and reduce the heat. Simmer the soup for about 20 minutes or until the vegetables are tender.
  4. Puree about half of the soup mixture. 
  5. Add the remaining vegetables of your choice: green beans, corn, tomatoes or anything else you've chosen. Cook until the greens are tender.
  1. Season to taste and serve.

Tips and Variations 

  • You can puree the soup right in the pot using a vertical blender. Just pulse a few times to partially blend the soup. You can also dish half the soup into a food processor and pulse a few times, then return the soup to the pot. In either case, take care not to overdo it. You don't want the soup to become too watery. 
  • If you're out of thyme or don't like it, you can substitute with rosemary or a marjoram branch instead. 
  • A macrobiotic diet stresses vegetables, beans, and whole grains, but it's not a totally vegan diet. Milk and other dairy products generally aren't included, but you can substitute some of the water in this recipe with chicken or beef broth or bouillon if you're not on a vegetarian or vegan diet. Or see if you can find bouillon cubes made from dried vegetables and herbs, often available in health food markets. Just determine what spices or herbs are used to make the cubes so you can adjust your thyme, rosemary or marjoram in the recipe accordingly. 
  • Keep in mind that this is vegetable soup. In the absence of large chunks of meat like Mom used to make, this recipe will not have to cook as long as her version. It shouldn't take much more than 20 minutes or so to soften the vegetables and cook them through, even the potatoes. 
Nutritional Guidelines (per serving)
Calories 131
Total Fat 3 g
Saturated Fat 0 g
Unsaturated Fat 2 g
Cholesterol 0 mg
Sodium 174 mg
Carbohydrates 24 g
Dietary Fiber 7 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)