Vegetable soup has been on my mind for the past few weeks. But I didn’t think it appropriate to make and eat soup when it’s 85°F every day. But now that autumn is here and the mornings are getting cooler I decided to make myself some good old soup.
This fall I plan on making all types of soup. But I wanted to start of with vegetable soup because it’s broth based and because I wanted something light since it’s not yet cold outside.
This best part about this soup is that it can be frozen and saved for later. Which is great if you’re like me and only live in a 2 person household but you’re craving vegetable soup. Or any kind of soup for that matter.
And of course if you’re eating vegetable soup, you have to pair it with a grilled cheese sandwich. It’s a must. It brings the level of flavor up 10 notches.
Vegetable Soup Necessities
Because this is a broth based soup, you can use containers of broth or you can do what I always do and use bouillon cubes. I like to use bouillon cubes because it stored for longer and takes up less space. Then I can simply make brother whenever I need it.
As for the vegetables I used a mix of fresh, frozen, and canned vegetables as a time saver. This soup can be made with all frozen or canned vegetables if you want but I prefer fresh vegetables if I have the time to chop them.
Simply add some olive oil to a large pot. Throw in chopped onions, carrots, and celery. Wait about 5 minutes before you add some minced garlic and let it brown. From there add the rest of your fresh veggies, broth, and diced tomatoes. Season it with whatever herbs you prefer. Throw in the frozen and canned vegetables at the end and you’re all set. A healthy flavorful soup to warm your spirit.
Don’t forget to add your grilled cheese or bread on the side! For more recipes click here.
This recipe was inspired by Cooking Classy. Thanks for the healthy comfort food.
Savory Vegetable SoupCourse: DinnerCuisine: SoupDifficulty: Easy
This savory vegetable soup is perfect for those cold days to keep you warm and make your heart smile. Savor it till the last drop!
2 tablespoons olive oil
1 1/2 cups ( 1 medium onion) chopped yellow onion
2 cups (about 5) peeled and chopped carrots
1 1/4 cups (about 3) chopped celery
3 cloves minced garlic
4 (14.5 ounce) cans chicken or vegetable broth
2 (14.5 ounce) cans diced tomatoes (undrained)
3 cups (about 3) peeled and diced potatoes
3 bay leaves
1 tablespoon dried thyme
1 1/2 teaspoon dried Italian seasoning
1/2 teaspoon oregano
salt and pepper to taste
1 cup fresh or frozen peas
1 1/4 cup fresh or frozen corn
1 (14.5 ounce) can green beans
- Sauté: Heat olive oil on medium high heat in the pot and add onions, celery, and carrots. Sauté for about 5 minutes then add minced garlic and let it turn golden brown.
- Add in: Add in broth, tomatoes, potatoes, bay leaves, thyme, and salt and pepper. Season to taste.
- Simmer: Let the soup simmer for 20 – 30 minutes or until potatoes are tender.
- Final touches: Add in peas, corn, and green beans. Let simmer for 5 minutes longer. Serve warm.
- Soup can be stored in the freezer and reheated.