Meet my favorite veggie soup! Healthy, simple, and delicious is this homemade vegetable soup. When you use vegetable broth, it’s vegan as well. Why We Think This is the Best Vegetable Soup When we want a hearty meal packed with vegetables, we turn to this simple vegetable soup. It can be made in any season and is made with a light tomato broth. You are free to use any vegetables that are in season. This soup is so great, you will need a clump in the cooler consistently. It’s ideal for hectic nights and times when we feel like we’ve overindulged.
We love this vegetable soup recipe for a few reasons:
This vegetable-heavy soup is simple to prepare and delicious.
There are no expensive ingredients, and everything is reasonably priced.
You can make use of the season’s produce. In the late summer, use fresh tomatoes, and in the winter, try hardy squash.
It’s sound, ameliorating, and totally vegan (when you use veggie stock).
It keeps well and tastes better the next day, so you can make it ahead for dinner tomorrow night or pack it for lunch. In the refrigerator, leftover soup will keep for about three days.
It can be frozen for at least a month!
How to Make the Best Vegetable Soup It’s easy to make vegetable soup, and everything goes into one pot! An overview of how to prepare it is provided below, as is the soup recipe.
Olive oil and tomato paste should be used to cook celery, onions, and carrots. The soup gets a lot of flavor from the tomato paste.
Garlic, ground fennel seeds (or other spices), pepper, and salt can enhance the flavor.
Add a can of diced tomatoes, potatoes, cabbage, and bay leaves, as well as vegetable or chicken stock.
Stew until the veggies are delicate (around 20 minutes).
Cook for five more minutes after adding the frozen peas.
Add more salt, pepper, and a little acid, like lemon juice or apple cider vinegar, to taste.
My Favorite Variations of This Soup This vegetable soup can be made many different ways. Some of my favorites are as follows:
Cooked or canned beans, such as white beans, chickpeas, and black beans, can provide additional protein. For ideas, check out our white bean soup with vegetables.)
When making pasta-based soup, add the pasta 10 minutes before the soup is finished cooking. Make it creamy by adding a splash of cream, milk, or unsweetened dairy-free milk like coconut. Try adding tortellini like in this recipe. You can also stir in some sour cream or unsweetened yogurt. In both this creamy vegetable soup and this broccoli cheddar soup, we employ a technique that is comparable.
However, you can use any combination of ground fennel, garlic, and red pepper flakes. Cajun seasoning, an Indian spice blend like curry powder, or chili powder (here’s our homemade chili powder blend) are all good options.
Include additional vegetables. You can add as many vegetables to the soup as you like. Feel free to add a few more vegetables, like corn, summer squash, or cauliflower. More Easy Vegetarian Recipes Try our Creamy Vegetable Soup Recipe for a blended soup that is creamy. It has received numerous acclaim.
Hearty, filling, and tasty is our Lentil Soup with Lemon and Turmeric.
For the base of your vegetable soup, use our homemade vegetable broth. It is extremely satisfying and rich.
For another veggie-stuffed feast, attempt our Vegetable Lasagna. We turned the recipe into Vegetable Lasagna Roll-Ups because it is so well received.
Give our fresh veggie burgers a try! We make the patties with a lot of vegetables, which is different from many other recipes for meatless burgers.
Easy Homemade Vegetable Soup Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes This hearty vegetable soup recipe is nutritious, simple to make, and delicious. When a vegetable broth is used, it is also vegan! Feel free to substitute or add other vegetables in place of the ones listed below due to the fact that vegetables change seasonally. For instance, spinach or kale are excellent alternatives to cabbage.
1 (15-ounce) can diced tomatoes with their liquid 6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock 2 cups chopped potato (2 medium) 3 to 4 heaped cups chopped or shredded cabbage 2 bay leaves 1 cup frozen peas 1/2 teaspoon apple cider vinegar or fresh lemon juice, optional Tomato paste and onion, carrot, and celery should be added. Cook, mixing frequently until the vegetables have relaxed and the onions are clear; 8:00 to 10:00 p.m.
Fennel, 1/2 teaspoon of salt, black pepper, and red pepper flakes should be added. Cook for one minute while stirring.
Add the stock or broth and the canned tomatoes with their juices.
Potatoes, cabbage, and bay leaves should be added. Bring the soup to a boil by increasing the heat to medium-high. Reduce the heat to maintain a low simmer and partially cover the pot with a lid.
Stew for 20 minutes or until the potatoes, and different vegetables are delicate. Cook for another five minutes after adding the frozen peas.
Remove the bay leaves from the pot and turn off the heat. Add the cider vinegar (or lemon juice) with a stir. Add more salt, pepper, or vinegar to taste. Serve.
Tips from Adam and Joann: Fresh tomatoes: One 15-ounce can of diced tomatoes can be substituted for approximately 1 pound (5 to 6 tomatoes).
Soup leftovers can be kept in the freezer for up to a month or kept in the refrigerator for up to three days.
Facts about the food: These estimates of the nutrition facts are provided below. We have approximated values by utilizing the USDA database. Veggie broth was included in the calculations.
Serving Size for Nutrients: Calories: 137; total fat: 5.7 grams; saturated fat: 0.8 grams; cholesterol: 0 milligrams; sodium: 677.5 milligrams; carbohydrate: 20.3 grams; dietary fiber: 4.9 grams; total sugars: 7.5 grams; protein: 3.2 grams
