Mixed Vegetable Soup is the soup your refrigerator drawer is waiting for. Carrots, celery, potatoes, peas, corn, green beans—whatever vegetables you have come together in a nourishing, colorful bowl. It's the ultimate clean-out-the-fridge recipe that somehow always tastes intentional and delicious.
Why This Recipe Works
The beauty of mixed vegetable soup is its flexibility. The basic technique—sautéing aromatics, adding vegetables in order of cooking time, simmering in seasoned broth—works with nearly any combination. Italian herbs provide a familiar, savory backbone. Diced tomatoes add brightness and body.
Building Flavor
Start with the holy trinity: onion, celery, and garlic. These aromatics create the flavor foundation. Add hard vegetables first—they need time to soften. Quick-cooking vegetables go in at the end so everything finishes at the same time, tender but not mushy.
Step-by-Step Guide
Don't rush the initial sauté. Softened onions and celery provide the sweet, savory base. Add garlic just until fragrant—burnt garlic ruins everything. The vegetables should simmer, not boil aggressively, to maintain their texture.
Taste as you go. The broth's saltiness varies by brand. Fresh parsley at the end adds color and brightness that dried herbs can't match.
Serving Suggestions
This soup pairs perfectly with crusty bread, grilled cheese, or a simple salad. For a heartier meal, serve over rice or with a side of cornbread. A sprinkle of Parmesan adds savory depth. Crushed red pepper brings heat for those who want it.
Variations to Try
- With pasta: Add small pasta shapes like ditalini
- With beans: Add cannellini beans for protein
- Italian-style: Add a Parmesan rind while simmering
- Spicy: Add diced jalapeño or red pepper flakes
Mixed Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and celery, cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Add vegetables. Add carrots, potatoes, green beans, tomatoes, broth, Italian herbs, and bay leaf. Bring to a boil, then reduce heat and simmer 15 minutes.
- Finish cooking. Add corn and peas. Continue cooking 5 minutes until all vegetables are tender.
- Season. Remove bay leaf. Season with salt and pepper to taste.
- Serve. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread.
Recipe Notes
- Cut vegetables to similar sizes for even cooking
- Add harder vegetables first, softer ones later
- Great for using up vegetable odds and ends
Frequently Asked Questions
Can I use frozen mixed vegetables?
A bag of frozen mixed vegetables works in a pinch. Add them later in cooking since they're already partially cooked. Fresh vegetables have better texture, but frozen is convenient and still nutritious.
How do I prevent mushy vegetables?
Add vegetables according to cooking time. Hard vegetables like carrots and potatoes go in first. Quick-cooking peas and corn go in at the end. Cut everything to similar sizes for even cooking.
What vegetables can I add or substitute?
This soup is endlessly adaptable. Add zucchini, bell peppers, cabbage, or mushrooms. Use what you have or what's in season. The base technique works with almost any vegetable combination.
Can I make this soup heartier?
Add a can of white beans or chickpeas for protein. Stir in small pasta or rice during the last 10 minutes. A splash of cream or Parmesan rind while simmering adds richness.
How long does it keep?
Refrigerate for up to 5 days. Freezes well for 3 months, though potato texture may change. Consider leaving potatoes out if freezing, or use waxy varieties that hold up better.