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Vegetable Drawer Soup

Categories Dairy free, Easy Recipes, Gluten Free, Healthy Recipes, Low Carb, Main Course, Soup, Vegan/Vegetarian

This vegetable drawer soup uses any leftover vegetables you may have on hand. It’s flavorful and packed with vegetables. You can use whatever vegetables you have and it will taste great!

I love vegetables and tend to buy a lot when I go shopping so sometimes I end up with a drawer full of veggies that I need to use up before they go bad. Because of that, I created this easy vegetable drawer soup that can be made with any veggies you may have on hand.

This recipe is a great way to help reduce food waste and use what you have on hand. It’s also healthy, so a win win in my book.

What you need to make this Vegetable Drawer Soup:

Serves 10

  • 2 tablespoons olive oil
  • 1 onion – diced
  • 10-12 cups vegetables (It can be any vegetables you have on hand (I love carrots, celery, bell peppers, cabbage, sweet potatoes, etc. any will work)
  • 1 – 24 ounce jar spaghetti sauce
  • 8 cups of water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • bay leaf

Instructions

  1. Add olive oil and onion to a large pot and sauté for a few minutes.
  2. Add chopped vegetables, spaghetti sauce, water, salt, black pepper and bay leaf and bring to a boil.
  3. Reduce to a simmer and let it simmer for 20 minutes.
  4. Taste soup and adjust salt to desired preference and enjoy.

Here are a few other recipes you may enjoy:

Marinara Tomato Soup
Asian Vegetable and Dumpling Soup
Instant Pot French Onion Soup
Tuscan Kale and Gnocchi Soup
Instant Pot Tom Kha Soup

Print Recipe
5 from 1 vote

Vegetable Drawer Soup

When you have lots of vegetables that need to be used up, this soup is perfect!
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner, Main Course, Soup, Vegetable
Cuisine: American, main course, Soup
Keyword: Dinner, Easy Recipes, Soup, Vegetables
Servings: 6 people

Ingredients

  • 2 tablespoons olive oil
  • 1 onion – diced
  • 10-12 cups vegetables It can be any vegetables you have on hand (I love carrots, celery, bell peppers, cabbage, sweet potatoes, etc. any will work
  • 1 – 24 ounce jar spaghetti sauce
  • 8 cups of water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • bay leaf

Instructions

  • Add olive oil and onion to a large pot and sauté for a few minutes.
  • Add chopped vegetables, spaghetti sauce, water, salt, black pepper and bay leaf and bring to a boil.
  • Reduce to a simmer and let it simmer for 20 minutes.
  • Taste soup and adjust salt to desired preference and enjoy.