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| Vegetable soup |
The Best Vegetable Soup
Not only is this soup delicious but it’s so easy to make. It just takes some chopping and a bit of simmering until
you’ve got a soup everyone will love!
This is a recipe you’ll definitely want to add to your dinner or lunch rotation. And it yields a pot full and makes great leftovers!
What Vegetables Should I Add to Vegetable Soup?
You can put whatever vegetables you
like in this soup, from seasonal fresh veggies to frozen ones. Here’s a list of what
I used;
- carrots
- celery
- tomatoes
- potatoes
- green
beans
- corn
- peas
- yellow
onion and garlic
This soup is jam-packed with veggies
and making it a healthy dinner choice.
I had two bowls then came back before
bed for a third because I liked it so much. I love that it uses half-fresh
veggies and half-frozen so you still get all that freshness but have the ease
of pre-cut frozen veggies too.
During the summer when you have all the
fresh veggies on hand definitely feel free to use all fresh instead.
Can I Make This Soup in a Crockpot?
Yes. To make it in a crockpot saute
onions, carrots, and garlic for a few minutes, add garlic, and saute 1 minute longer.
Add to slow cooker along with potatoes, tomatoes, green beans, potatoes, herbs,
broth, salt, and pepper. Cook until veggies are tender on high heat for about 3
hours or low heat for about 6 – 7 hours. Add peas and corn for the last 30
minutes.
Can I Freeze Vegetable Soup?
Yes. This vegetable soup freezes really
well and reheats well.
Adding Extra Flavor – Herbs And Spices To Add
This soup has a mild seasoning blend to
it which I prefer (because it lets the flavor of the vegetable shine) but you
can definitely add more herb flavor or spices to taste. Here are a few ideas of
what you could add:
- Fresh
or dried herbs such as basil, thyme, oregano, or marjoram.
- Dried
herb blends such as Italian seasoning or herbs de Provence.
- Red
pepper flakes will add a spicy kick.
- Paprika
or a curry powder.
- Add a
parmesan rind and simmer.
Servings: 8 servings
Prep:15 minutes
Cook: 40 minutes
Ready in: 55 minutes
Ingredients
- 2 Tbsp olive
oil
- 1
1/2 cups chopped yellow onion (1 medium)
- 2 cups peeled
and chopped carrots (about 5)
- 1
1/4 cups chopped celery (about 3)
- 4 cloves garlic,
minced
- 4 (14.5
oz) cans of low-sodium chicken broth or vegetable broth
- 2 (14.5
oz) cans diced tomatoes (undrained)
- 3 cups peeled
and 1/2-inch thick diced potatoes (from about 3 medium)
- 1/3 cup chopped
fresh parsley
- 2 bay
leaves
- 1/2 tsp dried
thyme, or 1 Tbsp fresh thyme leaves
- Salt
and freshly ground black pepper
- 1
1/2 cups chopped frozen or fresh green beans
- 1
1/4 cups frozen or fresh corn
- 1 cup frozen
or fresh peas
Instructions
1.
Heat olive oil in a large pot over medium-high
heat.
2.
Add onions, carrots, and celery and saute for 4 minutes
then add garlic and saute 30 seconds longer.
3.
Add in broth, tomatoes, potatoes, parsley, bay
leaves, thyme, and season with salt and pepper to taste.*
4.
Bring to a boil, then add green beans.
5.
Reduce heat to medium-low, cover, and simmer until
potatoes are almost fully tender about 20 - 30 minutes.
6. Add corn and peas and cook 5 minutes longer. Serve warm.
Notes
Boosting Flavor
- For
more flavor add in more dried herbs (or even triple the amount of dried
thyme). Other good herbs to add include basil, oregano, rosemary,
marjoram, or Italian seasoning.
- Another
option to add more flavor is to use homemade chicken stock or
vegetable broth.
- You
can also add a corn cob (that corn kernels have been cut from) in step 3
if using fresh corn.
- It's
also delicious to simmer a parmesan rind in with the soup, then remove at
the end when removing bay leaves.
- Optionally
you can finish servings with grated parmesan and a splash of extra virgin
olive oil.
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