Homemade Vegetable Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
2364 kcal
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Course
Soup
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Cuisine
Mediterranean
Homemade Vegetable Soup
Description
In this Homemade Vegetable Soup, earthy baby bella mushrooms start the base with a sauté to concentrate their flavor. A combination of fresh vegetables including onions, celery, carrots, zucchini, potatoes, and chickpeas build both body and nutrition. Aromatic spices such as coriander, turmeric, paprika, thyme, and bay leaf infuse the broth during a gentle simmer. Canned whole peeled tomatoes and vegetable broth provide a rich liquid component.
The finishing touch of chopped parsley leaves, lime zest, and juice brightens the deep, earthy flavors imparted by the spices and slow cooking. Toasted pine nuts add optional textural contrast and richness if desired. This soup’s balance of mild spices and fresh acidity complements its chunky vegetable texture.
It stores well refrigerated for several days in airtight containers once cooled and freezes safely, making it convenient for batch cooking. Adjustments like omitting potatoes allow for lower carb versions, and adding red pepper flakes can introduce spiciness if preferred.
Ingredients
- extra virgin olive oil I used Private Reserve Greek EVOO
- 8 oz baby bella mushroom sliced
- 1 parsley washed, dried, stems and leaves separated, then each chopped, flat leaf, bunch
- 1 onion chopped, medium-size yellow or red
- 2 garlic chopped, cloves
- 2 celery chopped, ribs
- 2 carrot peeled, chopped
- 2 zucchini tops removed, sliced into rounds or half-moons or diced, medium
- 2 potato peeled, small diced, golden
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp paprika sweet
- salt
- black pepper
- 1 chickpeas rinsed and drained, 15-ounce) can
- 1 tomato whole peeled, (32-ounce) can
- 2 bay leaf
- 1/2 tsp thyme dry
- 6 cups vegetable broth low-sodium, or chicken broth
- lime zest of 1
- lime juice of 1
- 1/3 cup pine nut optional, toasted
Instructions
- Sauté Mushrooms: In a large pot heat 1 tbsp olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.
- Add fresh veggies and spices: Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
- Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.
- Return mushrooms to the pot: Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
- Add finishing touches: Finally, stir in the parsley leaves, lime zest, and lime juice.
- Enjoy! Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper. Enjoy!
Notes
- Store leftovers in airtight containers in the fridge for 3 to 4 days after fully cooling.
- This soup freezes well; cool completely before dividing into freezer-safe containers, leaving room for expansion.
- Omitting potatoes can lower carbohydrate content in the soup.
- Add red pepper flakes for a spicy variation if desired.
- Use quality extra virgin olive oil and fresh spices to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2364 kcal
% Daily Value*
| Calories | 236.4kcal | 12% |
| Carbohydrates | 37.3g | 12% |
| Protein | 10.4g | 21% |
| Fat | 7.3g | 11% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 3.5g | 21% |
| Monounsaturated Fat | 1.8g | 9% |
| Sodium | 634.1mg | 26% |
| Potassium | 1073.7mg | 23% |
| Fiber | 9.4g | 38% |
| Sugar | 9.5g | 19% |
| Vitamin A | 3826.2IU | 77% |
| Vitamin C | 41.1mg | 46% |
| Calcium | 109.8mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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