Vegetable Soup
Vegetable Soup is a versatile and wholesome dish that brings the comfort of home-cooked meals to your table. It’s packed with a variety of vegetables, making it a healthy option that’s also satisfying and delicious. Whether you’re looking for a light dinner option or a warming lunch, this soup is perfect for any occasion. Plus, it’s easy to customize with your favorite veggies or whatever you have on hand. Let’s dive into how to make this nourishing soup.
Ingredients For Vegetable Soup
- Carrots: Adds sweetness and color.
- Celery: Provides a subtle bitterness and crunch.
- Tomatoes: Fresh or canned, they add acidity and richness.
- Potatoes: Gives the soup body and heartiness.
- Green Beans: Offers a nice snap and freshness.
- Corn: Sweetness and texture.
- Peas: Sweet little bursts of joy.
- Yellow Onion and Garlic: The flavor foundation of any great soup.
- Herbs and Spices: Customize to your liking with options like basil, thyme, oregano, Italian seasoning, red pepper flakes, paprika, or a bay leaf for added depth.
Crockpot Instructions
For a hands-off approach, you can make this soup in a crockpot. Simply sauté the onions, carrots, and garlic as directed, then transfer them to the crockpot along with the rest of the ingredients (except for the quick-cooking veggies like peas and corn). Cook on high for 3 hours or low for 6-7 hours, adding the peas and corn in the last 30 minutes.
Freezing and Reheating
Vegetable soup freezes beautifully. Cool the soup completely, then transfer it to freezer-safe containers. It will keep for up to three months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave, adding a little water or broth if it’s too thick.
Customization Tips
This soup is incredibly forgiving and customizable. Feel free to use any vegetables you like or have on hand. For extra protein, consider adding beans, lentils, or even small pasta shapes to make it even heartier.
Vegetable Soup is not just a meal; it’s a warm hug in a bowl. It’s perfect for chilly evenings, sick days, or anytime you need a bit of comfort. Plus, it’s a great way to use up any veggies lingering in your fridge. Enjoy crafting your own version of this timeless classic!
Vegetable Soup
Equipment
- Large pot
- Stirring spoon
- Knife (for chopping vegetables)
Ingredients
Aromatics and Vegetables:
- 2 tablespoons 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
Broth and Tomatoes:
- 4 14.5 oz cans low-sodium chicken broth or vegetable broth
- 2 14.5 oz cans diced tomatoes (undrained)
Potatoes and Seasonings:
- 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 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
Additional Vegetables:
- 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
Preparing the Base:
- Heat olive oil in a large pot over medium-high heat.
- Add onions, carrots, and celery. Sauté for 4 minutes, then add garlic and sauté for an additional 30 seconds.
Adding Ingredients and Simmering:
- Add broth, tomatoes, potatoes, parsley, bay leaves, 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.
Incorporating Final Ingredients:
- Add corn and peas and cook for 5 minutes longer.
Serving:
- Serve warm.
