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This question already has an answer here:

When making a chicken broth I'll chuck in some onion, carrots, celery, leeks, whatever I got lying around.

When I make the soup, I usually strain out all the bones and veggies in the broth and put in new vegetables along with the meat. Should I be transferring any of the veggies from the broth into the soup or putting in all fresh veggies?

marked as duplicate by rumtscho Jul 7 '14 at 6:55

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    Just personal choice. There is no right or wrong with this – TFD Jul 6 '14 at 5:22
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    One thing you might want to consider is pureeing the cooked vegetables just to give the soup a bit more body. – Jolenealaska Jul 6 '14 at 9:17
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It's definitely just a matter of preference. I'd expect the vegetables from the stock to be overcooked for my tastes, I like a little texture in my soup.

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Yeah you can reuse the vegetables just fine. I mean why waste food. Reusing the vegetables shouldn't alter the taste of the soup in an adverse way.

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