Vegetable Soup Recipe

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.

📖 Recipe

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Vegetable Soup

Great Way to Clean Out the Fridge

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Soup

Cuisine: American

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter unsalted
• 1 medium onion
• 2 carrots
• 1 handful green beans
• 8 button mushrooms
• 4 cups chicken stock
• 3 cups water
• 6 potatoes
• salt and pepper
• ¼ cup parsley

US Customary - Metric

Instructions

• 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.

Nutrition

Serving: 6g