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Mixed Vegetable Soup


Mixed Vegetable Soup
This recipe for mixed vegetable soup is a great way to use up odds and ends of veggies that may have accumulated in your fridge. Don’t be afraid to experiment; this is a very forgiving soup and you may find yourself happily surprised by what can happen!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 1 head cauliflower, or broccoli, chopped
  • 1 potato or sweet potato, peeled and chopped
  • 1 leek, chopped (optional)
  • 1 bay leaf
  • 1 thyme, rosemary or marjoram branch
  • 1 cup green beans, corn, chopped tomato, or other vegetable
  • 3-4 cups chopped leafy greens such as kale, collards, spinach, watercress or broccoli rabe
  • Sea salt and freshly ground pepper


Heat olive oil in a soup pot. Add onion, carrot, and celery and cook five minutes. Add cauliflower, potato, leek, bay leaf and thyme, along with water to cover and a generous pinch of sea salt.

Bring soup to a boil, cover, reduce heat and simmer for 20 minutes, until vegetables are tender. Puree about ½ of the soup (this can be done with a vertical blender in the pot just by pulsing several times to partially blend the soup).

Add remaining vegetables and greens, and cook until the greens are tender. Season to taste and serve.

Serves 4-6

Copyright 2009 by Jen Hoy

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