Vegetable Soup

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Few things are more healthy than a bowl of vegetables. When they’re simmering in a flavorful soup, they make a great meal. This is an easy way to make a delicious homemade soup, with or without homemade broth (though we believe homemade makes this a better soup!). You can add cooked meat, if you want it to be more hearty, or not. Get rid of your canned soups and make this part of your weekend food prep routine. Your future self will thank you.

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Print Recipe
Vegetable Soup
This dish can be made with just vegetables, with all one type of vegetables (how about "green" soup!) or with meat and vegetables. If you want to use a "starchy carb" allowance, you won't do too much harm by adding a little potato. Read the instructions to learn the secret for turning the broth into a rich base.
Keyword soup, Vegetables
Prep Time 30-60 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
servings
Ingredients
  • 1 cup Carrots chopped into bite size pieces
  • 1 cup Celery chopped into bite size pieces
  • 1 cup Onions chopped into bite size pieces
  • 2 tbsp olive oil
  • 1 cup Green beans chopped into bite size pieces
  • 1/2 cup Corn fresh or frozen
  • 1/2 cup Peas fresh or frozen
  • 4 cups Chicken stock Homemade, or good quality commercial
Optional
Keyword soup, Vegetables
Prep Time 30-60 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
servings
Ingredients
  • 1 cup Carrots chopped into bite size pieces
  • 1 cup Celery chopped into bite size pieces
  • 1 cup Onions chopped into bite size pieces
  • 2 tbsp olive oil
  • 1 cup Green beans chopped into bite size pieces
  • 1/2 cup Corn fresh or frozen
  • 1/2 cup Peas fresh or frozen
  • 4 cups Chicken stock Homemade, or good quality commercial
Optional
Instructions
  1. Heat the olive oil in a shallow skillet. When it's hot, put the onions in for 2-3 minutes, then add the celery and onions. Saute until slightly softened.
  2. Put all liquids into a saucepan and begin heating, then add the other vegetables. Bring the liquid to just short of a boil (do not boil). Add the onion/celery/carrot mixture and simmer until vegetables are soft, about 45 minutes.
  3. Use an immersion blender to puree the soup slightly (or put small amounts of the soup, with vegetables in a blender). Puree it just long enough to thicken the base, not enough to puree all the ingredients. You'll still want to be able to distinguish the various ingredients.
  4. Serve hot. If desired, optional Mrs. Dash or other sodium-free seasonings can be added. Cool and freeze any you don't expect to use; it's very handy for busy weeknights.
Recipe Notes

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