Vegetable Soup

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.

Print Recipe

Vegetable Soup

Great Way to Clean Out the Fridge

Prep Time15 mins

Cook Time30 mins

Total Time45 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