Also known as "fridge clean out soup," this healthy and versatile vegetable soup is a great way to use up fresh veggies and also includes white miso and beans for extra flavor and nutrition.
Hi, friends. I have a short and simple post for you today. This soup is one of those meals based more on intuition and necessity than an actual recipe (but I'll type one up for you anyway).
We're going out of town this weekend, and I realized we still had a lot of produce left to eat. So, I thought I'd make a quick, brothy vegetable soup to resolve the issue. Honestly, I was totally craving soup anyway. 🙂
It's actually kind of mind-blowing how many vegetables you can pack into soup. Had we tried to eat all of this raw.....never would've happened!
On top of preventing food waste, this fridge-clean-out vegetable soup requires just one pot, one cutting board, and 30 minutes to prepare.
This is what went into today's soup, in the order of addition:
pinch of salt
vegetable broth and water
mellow white miso, added to individual serving bowls
Vegetable soup is so easy and satisfying. I kept things really basic today, because I wanted to enjoy the subtle sweetness of the onion and carrot and the unique flavor of miso. But you can also add spices, sauces, different beans, tofu, grains..... the possibilities are truly endless. I feel like I say that a lot, but seriously, the possibilities really are endless!
Garnish with fresh herbs, crunchy tamari pumpkin seeds, hot sauce, a sprinkle of vegan parmesan, or just enjoy the simple, comforting soup as is. It's really nice with a thick slice of toasted bread.
So, the next time you have some greens wilting in the fridge, random veggies asking for attention, or you're going out of town and just need to use up your fresh produce, I hope you'll whip up a healthy batch of soup!
Tag your creations with @myquietkitchen or #myquietkitchen on instagram. I always love to see them!
More vegan soup recipes:
The BEST Lentil Chili
Creamy Wild Rice Soup
Cream of Kale Soup
1-Pot Curry Black Lentil Soup
Instant Pot Peanut Curry Lentil Soup
Spicy Thai Soup with Soy Curls
Creamy Vegetable Noodle Soup
Easy Vegan Vegetable Soup With Miso
- 1 large onion, chopped
- 8 ounces mushrooms, sliced
- pinch sea salt
- 1 bell pepper, any color, chopped
- 4 cloves garlic, chopped
- 3 large handfuls spinach
- 1 large handful cherry or grape tomatoes, halved
- 2 large carrots, peeled and sliced
- 4 cups vegetable broth (I used 1 Tbsp Better than Bouillon No Chicken Base dissolved in 4 cups warm water)
- 4 cups water
- 1 tablespoon tamari (or soy sauce if gluten-free is not needed)
- 3 to 4 cups cooked beans, such as chickpea, pinto, kidney, black, cannellini
- 2 to 3 tablespoons mellow white miso - 1 tsp added to each serving bowl, NOT to the soup pot
- Heat a stock pot over medium heat. Cook the onion 3 to 4 minutes, stirring occasionally, until it begins to soften. Add the mushrooms and salt and cook for another 3 to 4 minutes, stirring occasionally.
- Add the pepper and garlic and cook for another 1 to 2 minutes, stirring frequently. Add the spinach, tomatoes, and carrots. Cook until the spinach begins to wilt but vegetables still retain their bright colors.
- Add the water, broth, tamari, and beans. Stir to combine. Bring to a simmer, and cook 7 to 10 minutes. Turn off heat.
- Ladle some broth into a serving bowl. Add the miso to the bowl, and stir to dissolve. Ladle more soup and vegetables into the serving bowl. Garnish as desired and enjoy.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.