Mixed Vegetable Soup

Mixed Vegetable Soup

The Spruce / Karen Hibbard

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
131 Calories
3g Fat
24g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 131
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 174mg 8%
Total Carbohydrate 24g 9%
Dietary Fiber 7g 25%
Protein 6g
Calcium 184mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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! 

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 1 head broccoli or cauliflower, chopped
  • 1 potato (or sweet potato), peeled and chopped
  • Optional: 1 leek (chopped)
  • 1 bay leaf
  • 1 sprig thyme
  • 1 cup green beans, corn, chopped tomato, or other vegetables
  • 3 to 4 cups leafy greens (chopped, such as kale, collards, spinach, watercress, or broccoli rabe)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Mixed Vegetable Soup ingredients

    The Spruce / Karen Hibbard

  2. Heat the olive oil in a soup pot.

    Heat the olive oil in a soup pot

    The Spruce / Karen Hibbard

  3. Add the onion, carrot, and celery and cook for 5 minutes.

    onion, carrot, and celery in a pot

    The Spruce / Karen Hibbard

  4. Add the cauliflower, potato, leek, bay leaf, and thyme.

    Add the cauliflower, potato, leek, bay leaf, and thyme to the vegetables in the pot

    The Spruce / Karen Hibbard

  5. Add enough water to cover the vegetables, as well as a generous pinch of salt.

    add water to the vegetables in the pot

    The Spruce / Karen Hibbard

  6. 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.

    vegetable soup cooking in a pot

    The Spruce / Karen Hibbard

  7. Puree about half of the soup mixture. 

    blend soup using immersion blender

    The Spruce / Karen Hibbard

  8. Add the remaining vegetables of your choice: green beans, corn, tomatoes or anything else you've chosen. Cook until the greens are tender.

    add vegetable to the pot

    The Spruce / Karen Hibbard

  9. Season to taste and serve.

    Mixed Vegetable Soup in a pot

    The Spruce / Karen Hibbard

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tips

  • Since this is a vegetable soup, without the large chunks of meat Mom used to include, this recipe will not have to cook as long as her version. Simmer it for 20 minutes, or just enough to soften the vegetables to an al dente tooth.
  • Puree the soup right in the pot using a stick blender, or ladle it in batches into a food processor and pulse gently before returning it to the pot. In either case, take care not to overdo it. You don't want the soup to come out like baby food.
  • Vegetable bouillon cubes (made from dried vegetables and herbs) make a nice addition for vegetarians and can be found, additive-free, in health food markets. Just make sure to adjust your spices accordingly—especially the salt—when using bouillon cubes.
  • Meat eaters can substitute some or all of the water in this recipe with chicken or beef broth.
  • If you don't have thyme, substitute rosemary or marjoram instead.