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Veggie Drawer Soup

Are your veggies crispy-no-more? Use this great recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 145 kcal


  • 4 stalks celery chopped
  • 4 carrots chopped
  • 1 large potato diced
  • 2 medium zucchini chopped
  • 28 oz tomatos can crushed
  • 1 cup quinoa dry rinsed
  • 1 tsp thyme dried
  • 1 tsp cumin ground
  • 1 serrano pepper finely diced
  • 4 cups vegetable stock
  • salt and pepper to taste


  • Add all ingredients to a stock pot, bring to boil, reduce heat and simmer for 20 minutes.


This recipe is for soup that I made with the veggies I had in my fridge. You can use whatever you've got in yours. Be creative.
After the soup is cooked add water to desired consistency. It all depends on what kind of vegetables you toss into your soup.


Calories: 145kcalCarbohydrates: 28gProtein: 5gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 505mgPotassium: 706mgFiber: 5gSugar: 7gVitamin A: 6305IUVitamin C: 30mgCalcium: 45mgIron: 2mg
Keyword soup, vegetable
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