clean out the veg bin, make soup!

Look in that vegetable bin — what’s in there? A lit off orphan bits and pieces of vegetables, just looking for a home before they ‘go to the other side!’ Let’s use up those bits, in the name of cleaning out the the bin, and make a nutritious, delicious soup at the same time!

A bit of stock is great if you have it on hand, maybe canned or, even better, homemade. Either works, and you’ll have a lot to show for your effort, both a tidy bin and a fab meal!



Vegetable Soup

Course Main Course
Cuisine American
Keyword Soup, Vegetable Soup
Servings 2 people


  • Aromatics
  • Onion
  • Garlic
  • Shallots
  • Scallions
  • Celery
  • Carrots
  • Fennel
  • Ginger


  1. Sauté in a little butter or oil. Or chop up some bacon and sauté the vegetables in the rendered fat.

Main Ingredient

  1. Pick a vegetable, any vegetable, or pick a few. Starchy vegetables mean thicker soups.


  1. It wouldn’t be soup otherwise, would it? Add water, broth or stock, enough to cover the vegetables, and simmer until everything is tender.

Purée or not to puree?

  1. After everything is cooked, you can puree it. The upside — creamy, fancy-looking soup. The downside — you will have to wash the blender!


  1. Add cooked rice, noodles, beans, grains, or lentils to bulk up the soup and add texture.

Recipe Notes

Add a shot of cream, a swirling of pesto, a drizzle of olive oil, a sprinkling of freshly grated Parmesan, a fistful of cleaned spinach or chopped fresh herbs. Just before serving, stir in a fortified wine, such as Madeira, Marsala or Sherry to enrich the flavor. Or a spritz of lemon juice to brighten it up.

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