Vegetables from vegetable broth?

SO i have a container full of vegetables left over from vegetable broth... I've simmered it for about 1.5 hours.

I'm just wondering.. what's the difference between vegetable broth and making vegetable soup? It just seems like with vegetable soup you just eat the vegetables too.

So I have really well cooked vegetables and I dont know if I should do something with it. Should I just chuck it out? I heard boiling vegetables takes out the nutrients but nobody really knows.

Chuck the vegetables if they've been boiling for an hour and a half.  They'll be completely mush and quite tasteless by now.  No good for anything.  The difference between a broth and a soup is basically 'fibre'.... you don't get any fibre in a broth.

I don't know if I'd be so quick to toss them - but then again, I'm always weary of tossing food that hasn't gone bad, especially vegetables.  Maybe you can mix them with some tomato sauce, italian herbs, and make it into a sauce for pasta or rice.  It would add some fiber and additional nutrients to your sauce.  You might also want to squeeze out as much water as you can out of them, chop them small (if they aren't already) and make into a "filler" for something like turkey burgers or meatloaf?  Next time, when you cook veggies to make a broth, eat the veggies too :)  

Eh, when I make veggie stock, it's generally from trimmings - onion ends, carrot and potato peels, woody asparagus ends, limp celery - so I consider I've already done my thrifty duty by converting them to stock in the first place! I don't generally add any vegetables that I'd consider using for another purpose, unless I needed to add an onion.

If you felt bad about throwing them away, but didn't want to eat them (and I agree w/gi jane - after making stock, they're likely tasteless mush), you could always compost them.

I am not sure which veggies you have left, but couldn't you puree them to make a thicker soup?