The Vegetable soup doesn’t have to be a bland and boring.
This recipe is so hearty and delicious and you’ll hardly realize it’s vegetarian.
It’s a comforting feel-good soup and tastes so much better than canned and store-bought.
Whether you are trying to watch your figure and sneakily slip more veggies into your kids’ diets look no further than this is homemade vegetable soup recipe.
Get your deepest soup is bowls ready because you’re about to have your entire household wondering what that delicious aroma is wafting from the kitchen.
Table of Contents
How to Make Vegetable Soup.
What I like about this soup is that it comes a together in one pot and it’s super simple to make.
With a minimal mess and maximum flavor .
you can’t get a much better than that.
Follow the simple steps below to be a well on your way to a comforting bowl of veggie soup.
Aromatics a Preheat your soup pot with olive oil.
The Saute onions and carrots until golden.
Add Vegetables and Broth are Add celery, canned tomatoes, broth, potatoes, green beans, and bay leaves.
The Season to taste with salt and pepper. Simmer for a 25 minutes.
Finishing Touches a Add corn, sweet peas, green onion, and parsley. Simmer for an additional 5-8 minutes then serve.
Vegetable Soup Variations .
Consider this is soup your ticket to using all those veggie odds and ends hanging out in your fridge and freezer.
This recipe is so versatile and you can a change up the ingredients.
Here are some of our most favorite vegetable soup variations:
Veggies .
Broccoli, cauliflower, sweet potatoes, spinach, kale, zucchini, beets, asparagus, bok choy, broccoli rabe, cabbage, and leeks are all great substitutes and additions.
Broth.
Feel free to swap out vegetable broth for chicken and beef.
This will a make the soup taste that much heartier.
Herbs & Spices .
Add a couple of dashes of garlic powder, onion powder, Italian seasoning, and red pepper flakes.
You can also elevate the dish by adding fresh dill and basil.
The sky’s the limit!
Beans.
A Looking to add a little more fiber and protein? Add chickpeas and white beans.
Make-Ahead .
The Freezing If you’re an avid meal prepper this soup is a great candidate for freezing.
Allow your pot to a completely cool to room temperature and portion out the soup into freezer-safe containers.
When you’re ready to dig in and simply take a container out in the morning and let it thaw in the fridge.
Reheating You can a reheat soup from frozen or thaw in the refrigerator overnight then reheat in a saucepan and pot until warmed through to enjoy a quick weekday lunch and dinner.
Instructions .
Preheat a heavy soup pot and dutch oven over medium heat and add 2 Tbsp olive oil.
The Add chopped onions and carrots and saute for 6-8 minutes and stirring occasionally until golden.
Add a celery canned tomatoes , broth, potatoes, green beans, bay leaves, salt, and pepper.
The Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
Once a the vegetables are tender, add corn, sweet peas, green onion, and parsley.
The Season with salt to taste and simmer for another 5-8 minutes.
So Remove from heat and serve warm.
also read : How to make Best Vegetable Soup.