Leftover Veggie Soup Recipe

Use up your leftover vegetables with this hearty recipe. This yummy soup contains seven cups of vegetables, providing loads of nutrients, protein, and fibre. Not to mention it’s vegan-friendly and totally customizable! Throw in any extra vegetables you have laying around in your fridge. 


  • 3 tbsp olive oil
  • 2 tbsp minced garlic
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 4 celery stalks, diced
  • 4 large carrots, diced
  • 2 cups vegetable broth
  • 2 tbsp Italian seasoning
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • Salt and pepper, to taste
  • Fresh parsley, to serve
  • Vegan parmesan cheese, to serve
  • Homemade croutons, to serve

Add the olive oil to a large pot. Sauté the garlic and onions. Add the peppers, celery, and carrots. Cook for 5 minutes or until vegetables are soft. Add the vegetable broth, Italian seasoning, beans, tomatoes, peas, corn, and green beans. Give it a good stir. Season with salt and pepper. Turn heat on high and bring to a boil. Reduce heat and let simmer for 25 minutes. Use a ladle to scoop the soup into bowls. Top with parsley, parmesan cheese, and croutons.