PURPOSE: To prepare a vegetable soup relatively excellent in keeping quality and taste and capable of promoting growth of human cells and to provide a production method therefor.

CONSTITUTION: This vegetable soup is composed of extracted nutritive components obtained from a mixture of vegetables containing 12.0 to 17.0wt.% Japanese radish (with leaves), 2.0 to 7.0wt.% carrot (with leaves), 5.0 to 8.0wt.% burdock and 0.1 to 0.3wt.% dried mushroom and 67.7 to 80.9wt.% water and contains proteins, ash and sugar. The method for production of this vegetable soup involves a process for boiling a raw material composition composed of vegetables containing 12.0 to 17.0wt.% Japanese radish (with leaves), 2.0 to 7.0wt.% carrot (with leaves), 5.0 to 8.0wt.% burdock and 0.1 to 0.3wt.% dried mushroom and 67.7 to 80.9wt.% water and extracting their nutritive components in an extractor and another process for filtering the resultant vegetable soup accommodated in the extractor.