What do you make when you are cleaning out your refrigerator vegetable drawer?
Why vegetable soup of course!
Here’s a simple recipe for vegetable soup using ingredients that I had on hand but of course you can substitute what you have on hand. This is easy to make and can be served as a starter or with a piece of hearty bread as a main course.
Most of the vegetable soup recipes I’ve seen call for just water, but I had an extra 4 cups of chicken stock leftover from another recipe, so I decided to try it and it work out fine. In fact, it gave the soup some extra richness.
- Not too much prep for this soup. Just chop up the onion, slice the carrots into ¼ inch thick pieces, trim and halve the green beens. Slice the mushrooms into ¼ inch pieces, chop the potatoes into ⅛'s or ¼'s depending on their size and chop the parsley. Now you are ready to put it all together.
- Heat butter and oil on medium high in a soup pot. Sauté onion, carrot, green beans for 3-4 minutes.
- Add mushrooms and cook for another 2 minutes.
- Add chicken stock and water, potatoes, and season with salt & pepper.
- Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes)
- Add parsley just before the potatoes are cooked.
- Season to taste and serve.