Ultimate Vegetable Soup
User Reviews
5
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
8 large bowls
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Calories
114 kcal
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Course
Soup
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Cuisine
Vegan, gluten-free
Ultimate Vegetable Soup
Description
Ultimate Vegetable Soup incorporates an extensive variety of vegetables such as garlic, onion, carrot, zucchini, mushrooms, cabbage, broccoli, cauliflower, green beans, peas, sweet corn, and fresh baby spinach, simmered in vegetable broth with diced tomatoes. Initial sautéing of onion and garlic with minimal broth helps build flavor without added oil. The bulk of the vegetables are cooked in the broth until tender, ensuring a mixture of soft and crisp textures.
The diced tomatoes contribute acidity and body to the broth, while adding fresh spinach late in cooking preserves its color and nutrition. This versatile soup can be customized with dried herbs to deepen flavor or adapted with frozen vegetables to save prep time. The substantial volume makes it suitable for multiple servings or leftovers.
Leftover soup freezes well if fully cooled before freezing, making it convenient for make-ahead meal planning. Adjust seasoning with salt to taste toward the end of cooking.
Ingredients
- 3-4 cloves garlic
- 1 yellow onion
- 1-2 carrot medium
- 1 zucchini
- 1 1/2 cups mushroom
- 1 1/2 cups cabbage (I love purple for color)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 1/2 cups green beans can use frozen, cut
- 1 1/2 cups pea (can use frozen)
- 1 1/2 cups sweet corn (can use frozen)
- 2 cups spinach fresh baby
- 15 oz. diced tomatoes and/or fresh, canned
- 8 cups vegetable broth
- salt to taste
Instructions
- Prepare veggies: Mince garlic. Dice onion, carrots, zucchini, and mushrooms. Roughly chop cabbage. Cut broccoli and cauliflower into small bite-sized pieces.
- In a large stockpot over medium-high heat, sauté onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
- Add garlic (and any dried herbs if using) and sauté 1 minute.
- Add broth, tomatoes with juice, and all veggies (except spinach).
- Increase heat and bring to a light boil.
- Reduce heat, cover, and simmer for 20-30 minutes or until vegetables are desired tenderness.
- Stir in spinach during last couple minutes of cooking time. Salt to taste.
Notes
- This recipe yields a large batch; halve the ingredients if a smaller quantity is desired.
- Add dried herbs such as basil, oregano, or parsley for enhanced flavor if preferred.
- Frozen vegetables can be used as fill-ins to reduce prep time or when fresh produce is unavailable.
- Let the soup cool completely before freezing; it stores well frozen for convenient reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large bowls
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 654mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 3170IU | 63% |
| Vitamin C | 66mg | 73% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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