Hearty and flavorful, this clean out the fridge vegetable soup is the perfect way to use up whatever leftover vegetables you have in your fridge. Not only is it easy to make and economical, but it's a new experience every time you make it.
Make an amazing soup out of all the little bits of vegetables you have on hand. And add a bit of meat if you like.
Great to make any time you're tired of looking at aging veggies in your fridge. It's good in the winter with some crusty French rolls, or in the summer, chilled straight from the fridge, with a splash of lemon or lime juice. YUM!
5 Reasons You'll Love This Soup
- it's always an adventure, depending on what's in your fridge! The veggie combinations are endless, and so are the spices you can use.
- it transforms food scraps no one in their right mind would touch, into something warm, comforting and delicious.
- it's basically free
- it stores well in the fridge (up to 4 days), or in the freezer (for up to 3 months): make a large pot and freeze half for later.
- no extra dishes to clean: this soup is made in one pot form beginning to the end.
Every soup needs a few base ingredients: onion, celery and carrots. After that, anything from the fridge goes.
Some of the things I've used in the past are bell peppers, potatoes, cauliflower, peas, celeriac, green beans, cabbage, sweet potatoes, etc.
I like to add some protein, whenever possible to make my soup heartier. I always have canned garbanzo beans in my pantry and I love it in soups!
But I also use eggs, lentils, tofu, or meat.
Don't forget to add some seasonings: bay leaves, thyme, oregano, parsley, cilantro, or any other favorites. If you like heat, add a bit of cayenne pepper or black pepper.
How To Make It
- Heat the olive oil over medium high heat until the oil is hot, add the onions, carrots, green pepper, and garlic and sauté until the onions are translucent and the other vegetables are beginning to soften.
- Slice up the sausage and and sauté until slightly browned.
- Add all of the spices, stir, and cook for another minute or two.
- It's not time to add the water and bouillon and cook on medium heat for about 20-30 minutes.
- Finish up by adding the peas and kale and cook for another 5-7 minutes.
For this soup, there are as many variations as there are vegetables. But if you really want some ways to change up the soup, try these:
- add some cheese on top of your bowl when serving
- thicken it with some cream, or if you want to keep it plant based, blend a cup of the soup with some cooked rice or white beans
- add a heaping spoon of sour cream
- add some lemon juice or vinegar
- if you have leftovers, blend the soup for the next day, and you'll have a whole different experience.
Other Must-Try Soup Recipes
- Mexican Chicken Soup
- Lentil Soup
- Smoked Butternut Squash Soup
- Carrot Cauliflower Lemon Thyme Soup
- Tuscan Chicken Soup
- Vegan French Vegetable Stew
Yes, as long as they are not mushy, moldy or soft from decaying, you can still use them. If you don't like their texture, make a creamy soup by blending everything after cooking.
It depends: in the winter, it might be OK, but I wouldn't do that in the summer. If you need to cook the soup fast, place the pot in an ice bath.
There are many soup side dishes you can try: a salad, some crusty bread, a grilled cheese sandwich, quesadillas, baked potatoes, and more.
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback!
Clean Out The Fridge Vegetable Soup Recipe
- 2 tablespoons olive oil
- 1 yellow onion chopped
- ¼ red onion chopped
- ½ green bell pepper chopped
- 3 carrots cleaned and sliced
- 2 cloves garlic minced
- 8 chicken Italian sausages
- 1 sweet potato diced
- 2 small beets peeled and quartered
- 1 small head cauliflower cut into bite-sized pieces
- 1 yellow squash sliced and quartered
- 6 cups water
- 2 vegetable bouillon cubes
- ¼ teaspoon celery salt
- ½ teaspoon. dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon dried marjoram
- ½ teaspoon fresh rosemary leaves chopped
- 2 bay leaves
- 1 cup frozen peas
- 2 cups fresh kale sliced in ribbons
- In a Dutch oven, heat the olive oil over medium high heat until the oil is hot.
- Add the onions, carrots, green pepper and garlic and sauté until the onions are transparent and the other vegetables are starting to soften.
- Add the sausages, sliced in rounds, and saute until slightly browned.
- Add all of the spices, stir, and cook for a minute or two.
- Add the water and bouillon and cook on medium heat for about 20-30 minutes.
- Add the peas and kale and cook for another 5-7 minutes.
- Serve hot with crusty bread.