Vegetable Soup Recipe
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5.0
33 reviews
Excellent
Vegetable Soup Recipe
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This is the most flavorful vegetable soup recipe you'll try! It's 100% vegetarian, but I promise you won't miss the meat. Ready in 1 hour and freezer-friendly! Recipe includes a how-to video!
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Ingredients
- 3 3 Tablespoons olive or avocado oil
- 1 1 medium yellow onion diced (about 1 cup)
- 2 2 carrots cut into coins (1 cup)
- 2 2 celery ribs diced (1 cup)
- 1 1 Tablespoon minced garlic
- 1 1 cup small-diced sweet potatoes cut into ½”/1.5cm cubes
- 1 1 cup small-diced gold or russet potatoes cut into ½”/1.5cm cubes
- 1 ½ 1 ½ Tablespoons tomato paste
- 1 ½ 1 ½ teaspoons dried basil
- 1 ¼ 1 ¼ teaspoon table salt plus more to tate
- ¼ ¼ teaspoon ground black pepper plus more to taste
- 1 14.5 1 14.5 oz can fire roasted diced tomatoes undrained
- 1 ½ 1 ½ cups fresh or frozen cut green beans
- 1 ¼ 1 ¼ cups fresh or frozen sweet corn
- ½ ½ cup fresh or frozen Lima beans
- 6 6 cups vegetable broth
- 2 2 bay leaves
- 1 1 thyme sprig or ½ teaspoon dried thyme
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Instructions
- Add oil to a large soup pot and heat over medium heat until shimmering.
- Add onion, carrots, and celery and cook until softened (about 5 minutes).
- Add garlic and cook, stirring, until fragrant (about 30 seconds).
- Add potatoes and cook several minutes longer, stirring occasionally (about 3-5 minutes).
- Add tomato paste, dried basil, salt, and pepper and stir until tomato paste is deepened in color (about 60 seconds).
- Add tomatoes, green beans, corn, lima beans and broth, then add bay leaves and thyme. Stir well and bring to a simmer.
- Simmer uncovered for 30 minutes/until potatoes and green beans are tender when pierced with a fork. Don't skip the simmer, it's necessary for the soup to develop its full flavor
- Taste-test and add additional salt and pepper as needed (if the soup seems even slightly bland, it just needs more salt!). Serve.
Equipments used:
Notes
- If you have a saved parmesan rind, toss it into the pot while the soup is simmering for added flavor.
- Store in an airtight container in the refrigerator for up to 6 days. This recipe also freezes well and will keep for several months in the freezer.
Nutrition Information
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Serving
1serving
Calories
158kcal
(8%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
1196mg
(50%)
Potassium
387mg
(11%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
3252IU
(65%)
Vitamin C
14mg
(16%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (1 ¼ cups per serving)
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 158kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1196mg | 50% |
| Potassium | 387mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3252IU | 65% |
| Vitamin C | 14mg | 16% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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