Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Mixed Vegetable Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 16, 2020 Print Rate It Share Share Tweet Pin Email This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Ingredients Sliced onion Olive oil Garlic Red pepper flakes 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes) Vegetable stock Parmesan rind Small sprig of rosemary or thyme Salt and pepper 1 cup diced green vegetables (zucchini, green beans, broccoli) Handful of shredded greens Directions Saute a sliced onion in olive oil with garlic and red pepper flakes. Add 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes). Add stock to cover by half an inch, and Parmesan rind. Add a small sprig of rosemary or thyme. Season with salt and pepper. Simmer until vegetables are almost tender, about 15 minutes. Stir in 1 cup diced green vegetables (zucchini, green beans, broccoli) and a big handful of shredded greens. Simmer until tender. Cook's Notes Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving. Rate it Print