Vegetable Soup has become one of my most popular soup
recipes and for good reason! It’s very healthy, it’s comforting and 1,000 times
better than what you’ll get in a can! Full of flavor and so easy to make you
can’t go wrong with a big warm bowl of vegetable soup.
Not only is this soup delicious but and 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!
You can put whatever vegetables you like in this soup, from seasonal fresh veggies to frozen. Here’s a list of what we can use;
Adding Extra Flavor from Herbs and Spices
This soup has a mild seasoning blend to it which we can prefer
(because it lets the flavor of the vegetables shine) but you can definitely
add more herb flavor or spices to taste. Here’s 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: 1 servings
Preparation time 15 minutes
Cooking 40 minutes
Ready in: 55 minutes
Ingredients
- 0.25 Tbsp. olive oil
- 0.19 cups chopped yellow onion (1 medium)
- 0.25 cups peeled and chopped carrots (about 5)
- 0.16 cups chopped celery (about 3)
- 0.5 cloves garlic , minced
- 0.5 (14.5 oz.) cans low-sodium chicken broth* or vegetable broth
- 0.25 (14.5 oz.) cans diced tomatoes (undrained)
- 0.38 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
- 0.04 cup chopped fresh parsley
- 0.25 bay leaves
- 0.06 tsp dried thyme
- Salt and freshly ground black pepper
- 0.19 cups chopped frozen or fresh green beans
- 0.16 cups frozen or fresh corn
- 0.13 cup frozen or fresh peas
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
- Add in broth tomatoes, potatoes, parsley, bayleaves, thyme and season with salt and pepper to taste*.
- Bring to a boil, then add green beans.
- Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.
- Add corn and peas and cook 5 minutes longer. Serve warm.
