How to Make Soup from Leftover Vegetables

Turn your leftover vegetables into a delicious, nutritious soup with this simple family-friendly recipe.

1. Gather Your Leftover Vegetables. Look through your refrigerator for vegetables that need to be used soon. Almost any vegetables work well in soup - carrots, celery, onions, potatoes, bell peppers, zucchini, broccoli, cauliflower, green beans, corn, or leafy greens. Even slightly wilted vegetables are perfect for soup. Avoid vegetables that are moldy, slimy, or have a bad smell. Wash all vegetables thoroughly and chop them into bite-sized pieces.
2. Prepare Your Base. Heat 2 tablespoons of oil or butter in a large pot over medium heat. If you have onions, garlic, carrots, or celery, add these first and cook for 3-5 minutes until they start to soften. These vegetables create a flavorful foundation for your soup. Add any dried herbs or spices you enjoy, like bay leaves, thyme, or black pepper.
3. Add Liquid and Harder Vegetables. Pour in 6-8 cups of liquid - this can be vegetable broth, chicken broth, or even water. Add vegetables that take longer to cook first, such as potatoes, carrots, or winter squash. Bring the mixture to a boil, then reduce heat and let it simmer. These firmer vegetables typically need 15-20 minutes to become tender.
4. Add Remaining Vegetables. Add quicker-cooking vegetables like zucchini, bell peppers, green beans, or broccoli during the last 10 minutes of cooking. Add delicate vegetables like spinach, herbs, or frozen corn in the final 2-3 minutes. Taste your soup and add salt, pepper, or other seasonings as needed.
5. Customize and Serve. Your soup is ready when all vegetables are tender. You can blend part of the soup for a thicker texture, add cooked pasta or rice to make it heartier, or stir in beans for extra protein. Serve hot with bread or crackers. Leftover soup keeps in the refrigerator for 3-4 days and can be frozen for up to 3 months.