Vegetable Soup

An Irresistible Bowl of Comfort: Vegetable Soup

There’s nothing quite like a steaming bowl of Vegetable Soup to warm you up on a chilly day. This hearty soup is brimming with nourishing vegetables, such as tomatoes, corn, green beans, celery, and potatoes, and can be ready in less than 45 minutes!

Why You’ll Love This Recipe

This Vegetable Soup is the perfect comfort food for cold weather. The combination of hearty potatoes, sweet corn, and a medley of vibrant vegetables simmered in a seasoned chicken broth creates a deliciously savory experience. I love to enjoy this soup with toasted garlic bread, a fresh side salad, and a sprinkle of cheddar or parmesan cheese on top.

One of the best things about this recipe is its versatility. You can use whatever vegetables are in season, making it a fantastic way to use up any leftovers. I’ve experimented with different herbs and broths, such as Italian seasoning or a mix of oregano, parsley, and thyme, and each variation turned out wonderfully.

Kitchen Equipment You’ll Need

• Large pot
• Cutting board
• Sharp knife
• Wooden spoon

Ingredients

• 2 Tbsp 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
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes (undrained)
• 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 tsp dried thyme
• Salt and freshly ground black pepper
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas

Step-by-Step Instructions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add onions, carrots, and celery. Sauté for 4 minutes.
3. Add garlic and sauté for an additional 30 seconds.
4. Add broth, tomatoes, potatoes, parsley, bay leaves, thyme, and season with salt and pepper.
5. Bring to a boil, then add green beans.
6. Reduce heat to medium-low, cover, and simmer until potatoes are almost tender, about 20-30 minutes.
7. Add corn and peas and cook for 5 minutes longer. Serve warm.

Tips for Success

• For extra flavor, add more dried herbs like basil, oregano, marjoram, or Italian seasoning.
• Ensure the potatoes are diced evenly to cook consistently.

Additional Tips and Variations

You can vary the soup by adding other vegetables like zucchini or bell peppers. For a richer taste, try using a beef broth instead of chicken or vegetable broth.

Nutritional Highlights (Per Serving)

This Vegetable Soup is low in calories, high in fiber, and packed with vitamins and minerals from the assortment of vegetables.

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time? Yes, this soup stores well in the refrigerator for up to 3 days. Just reheat it gently on the stove.

Can I freeze Vegetable Soup? Absolutely! Let the soup cool completely, then store it in airtight containers in the freezer for up to 3 months.

Can I use fresh herbs instead of dried? Yes, fresh herbs can enhance the flavor. Use about three times the amount of fresh herbs compared to dried.

Conclusion

Give this Vegetable Soup a try and experience the comforting, hearty flavors for yourself. I’m sure it will become a favorite in your household too. Don’t forget to share your experience and any delicious variations you come up with!