Any Vegetable Soup

A video tutorial and step-by-step guide for how to make a delicious homemade soup using whatever you have on hand!

This version had dried beans and turkey meatballs, as well as canned tomatoes. Rainbow carrots always add some fun color whenever you use them. A shower of grated Parm finishes it off.

As I mentioned on Wednesday, my goal for this week is to debunk the myth that making soup is hard. It’s actually one of the easiest—and most delicious—ways to use up whatever vegetables you have in the fridge, or whatever looks best at the farmer’s market that week.

There are three main steps to making an Any Vegetable Soup, which I’ll get into below. The key is to not overwhelm the soup with too much of any one thing—like cabbage, unless you really want to make a cabbage soup. Make sure that everything is cut in a way that will fit on a soup spoon, and avoid long shreds of cabbage or kale, which will make the soup stringy to eat.

As you’ll see in the video tutorial below (scroll to the bottom for that), this is a case where it makes sense to prep your veggies as you go, rather than having everything ready to go before you start cooking. You’ll have just enough time to prep the next additions while the previous ones are cooking. Just keep adding to the pot as you have things ready. You really can't go wrong here, so let’s make some vegetable soup!

Click here for the Mushroom Lentil Soup recipe I shared on Wednesday, which can be used as a guide and tweaked to suit whatever ingredients you have on hand.

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1. Step one: Make the flavor base.