How to Make Vegetable Soup Using Leftover Vegetables

Easy Vegetable Soup Recipe – Cozy Throw Together Soup for Chilly Evenings

When I first moved to Florida, I learned to cherish the cooler days — and to make the most of what I had in the kitchen. That’s how this easy homemade vegetable soup began. One chilly afternoon, I realized I was out of store-bought broth. However, I remembered the freezer bag of veggie scraps I had saved. I simmered them into broth, added a few pantry vegetables, and soon the house smelled like comfort. This recipe is frugal, flexible, and always there when you need something warm and wholesome.

I love that this soup is both practical and comforting. It’s the kind of recipe you can make on a whim — when the weather turns cool, when you want to clear out the fridge, or when you need something gentle yet satisfying for the family. The flavors are simple and homey: sweet carrots, tender potatoes, and a little pop of corn and peas. Together, they come together in a golden broth that you made yourself.

If you’ve ever wondered how to make vegetable soup using leftover vegetables, this recipe shows just how easy it can be. It turns those odds and ends into something delicious, comforting, and budget-friendly. As a result, it’s the perfect blend of thrift and flavor — proof that cozy meals don’t have to be complicated or expensive.

Now, let’s start with the first step — making your homemade vegetable broth. It’s simple, frugal, and sets the stage for the best flavor in every bowl.

What You Can Do in Advance

This broth recipe is simple, easy, and quick — and it’s the real secret to keeping this soup on hand. I keep a zip-top bag in the freezer for onion skins, carrot peels, celery ends, herb stems, and other clean vegetable bits. Over a couple of weeks, the bag fills up, and then I have everything I need to make a rich, flavorful broth from scraps.

There’s something quietly satisfying about turning what might have been trash into the base of supper. Making your own broth means you avoid extra salt and preservatives, and you get a fresher, lighter flavor that really lets the vegetables shine.

Vegetable Broth Recipe:

• ½ gallon ziplock bag vegetable scraps (from the freezer)
• 4 quarts water

1. Place vegetable scraps and water into a large pot.
2. Bring to a boil for 10 minutes, then lower heat to medium and simmer for 30–45 minutes (1–2 hours if you want a deeper flavor).
3. Remove from heat and strain the liquid into a bowl or pot, discarding solids.
4. Let broth cool completely.
5. Store in quart-sized mason jars in the refrigerator for up to 3 days, or freeze in ice cube trays or freezer-safe containers for up to 6 months.

This yields roughly 3 quarts of broth — enough for several batches of soup, sauces, or any recipe that calls for stock.

The best part? You’ll always have fresh broth ready for soups, sauces, and recipes like this one. It’s a small step that makes you feel just a little more prepared. It’s like having a cozy secret ingredient waiting in the freezer.

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A Little Kitchen Story

When I simmer that first pot, the kitchen slowly fills with an inviting aroma that makes everything else feel smaller and easier — the bill you haven’t paid yet, the laundry, the day’s worries. There’s steam on the window, a low hiss of the pot, and the kind of comfort you can only get from something homemade. I like to stand with a mug of tea and stir every few minutes, thinking about what else to toss in — a handful of frozen corn, a lonely potato, or some parsley pulled from a jar on the counter.

It’s quiet, slow, and somehow restorative. That’s the magic of a simple pot of soup: it’s food, ritual, and calm all at once.

I’ve made this soup dozens of times through the years, and it’s always a family favorite. So, if you’re ready to try it yourself, here’s my full Easy Homemade Vegetable Soup recipe — made with that flavorful homemade broth and simple ingredients you already have in your kitchen.

Ready to make it yourself? Here’s my full Easy Homemade Vegetable Soup recipe — made with that flavorful homemade broth and simple ingredients you already have in your kitchen.

DISCLAIMER: This page contains affiliate links. Purchases made through such links will reward me a small commission at no extra cost for you. I always have my readers’ best interest at heart.  Also, as an Amazon Associate, I earn from qualifying purchases.  See full disclosure here. 

Easy Homemade Vegetable Soup –

Easy homemade vegetable soup that can be made with simple pantry ingredients or what you have on hand.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course, Side Dish, Soup

Cuisine American, Mediterranean

Equipment

• sharp knife
• 6 qt Stainless Steel Stock pot
• cutting board
• measuring spoons
• measuring cups
• small prep bowls
• soup ladle

Ingredients

  

1x2x3x

• 4 cups vegetable broth homemade or store-bought
• 3 cups water
• 1 medium onion diced
• 3 celery chopped
• 2 carrots chopped
• ½ cup corn fresh, frozen or canned (drained)
• ½ cup peas fresh, frozen or canned (drained)
• 2 potatoes bite sized
• 4 oz mushrooms diced
• 3 garlic cloves fresh or jarred minced
• salt to taste
• pepper to taste
• parsley (several sprigs) cut leaves from stems
• thyme to taste

Instructions

 

Gather Equipment

• Ensure surface is clean.
• Gather equipment and tools needed.

Preparation

• Gather ingredients and ensure vegetables are clean and rinsed before preparing.
  
• Chop medium sized onion.
• Chop celery stalks.
• Chop carrots.
• Prepare Corn and Peas (if frozen or canned.)
• Chop potatoes.
  
• Remove parsley leaves from steps and chop.

Cooking

• Prepare 6 qt stock pot and place on stove-top.
• Add vegetable broth and water.
• Bring to a gentle boil.
• Add onions, peas, corn, celery, carrots, and potatoes.
  
• A garlic (fresh chopped or store-bought minced).
• Stir.
• Bring to a boil for 1020 minutes.
• Lower temperature to low-medium heat and cook for an additional 30 minutes and let simmer.
• Cook for an additional 20 minutes (or until carrots and potatoes are tender and able to pierce with a fork).
• Taste and season with salt, pepper and thyme.
• Remove from heat when ready.
• Serve by ladling into bowls. Add additional fresh parsley if desired.
  
• This recipe makes 6 servings.

Keyword easy, easy meal, family dinner, healthy meal, healthy side dish, one dish meal

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Why This Recipe Works

This leftover vegetable soup recipe is simple by design. It helps you stretch groceries, reduce food waste, and make something truly delicious from humble beginnings. Each batch tastes a little different depending on what you have, but it always feels like comfort in a bowl.

It’s also perfect for:

• Budget-friendly cooking: Save money while using every bit of your produce.
• Busy nights: Quick to prepare and even better the next day.
• Seasonal flexibility: Works with winter root vegetables, summer zucchini, or whatever’s in the freezer.

Optional Add-Ins & Variations

• Proteins: Add shredded chicken, sausage, tofu, or a can of beans.
• Grains: Stir in cooked rice, barley, or small pasta during the last 10 minutes.
• Greens: Toss in spinach or kale near the end to keep them bright.
• Creamy Version: Blend part of the soup for a thicker texture.
• Bright Finish: A squeeze of lemon or dash of vinegar lifts the flavors.

Tips & Tricks for Success

• Balance flavors: If the broth tastes too green, add a bit of tomato juice or paprika.
• Salt slowly: Add salt near the end to avoid over-seasoning.
• Make ahead: Keeps beautifully for 3–4 days and often tastes better overnight.
• Freeze smart: Leave space for expansion; thaw slowly for best flavor.
• Texture tip: Blend half for creamy comfort, or leave it chunky and rustic.

For more recipes list this. See my recipe for Easy Rice Crispy Chicken Casserole, or my quick meal recipe for Polish Kielbasa.

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Tools I Use

DISCLAIMER: This page contains affiliate links. Purchases made through such links will reward me a small commission at no extra cost for you. I always have my readers’ best interest at heart.  Also, as an Amazon Associate, I earn from qualifying purchases.  See our disclosure here. 

• Cuisinart 744-24 Chef’s Classic Stainless Stockpot with Cover, 6-Quart,Silver
• Astercook Knife Set, 13 Pieces Kitchen Knives Set with Healthy Anti-Rust Coating, Dishwasher Safe, Stainless Steel Chef Knife Sets with 6 Blade Guards, Perfect Holiday Gifts for Kitchen
• Bamboo Wood Cutting Board for Kitchen, 1″ Thick Butcher Block, Cheese Charcuterie Board, with Side Handles and Juice Grooves, 16×11″
• Spring Chef Stainless Steel Magnetic Measuring Spoons Set with Strong N45 Magnets, Heavy Duty Metal Kitchen Gadgets for Baking & Cooking, Fits in Most Kitchen Spice Jars, Set of 8 with Leveler, Black
• TILUCK Stainless Steel Measuring Cups & Spoons Set, Cups and Spoons, Kitchen Gadgets for Cooking & Baking (10)
• Libbey Small Glass Bowls, Glass Containers with Lids Set of 8 to Keep Leftovers Fresh, Meal Prepping and More, Dishwasher Safe Bowl Set
• Chef Craft Premium Silicone Cooking Ladle, 11.25 inch, Red

Storage

• Refrigerator: 3–4 days in airtight containers.
• Freezer: Up to 3 months; thaw overnight before reheating.
• Pro tip: Freeze broth in ice cube trays so you can add quick flavor to future dishes.

Abou the Author:

Hi! I’m Mary Ann! I share simple, budget-friendly ideas – from easy recipes and cozy crafts to travel inspiration and everyday life tips. My goal is to make real life a little easier, more creative and alot more fun – because the best things don’t have to be complicated.

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