Vegetable Soup
Vegetable Soup
By: Jenn Alberts
Vegetable soup is one of my favorite things to eat. I always make a huge pot of soup and eat it for leftovers all week long. I’d love to have a nice bowl of soup over a sandwich any day for lunches. This is one version of my recipe but the best thing about soup is that you can add whatever veggies you have, especially the ones that need to get used up before they go bad. Ok… maybe not that lettuce sitting in your vegetable drawer but most everything else. So if you don’t have kale but you have spinach, great add that instead. Use what you have!
Often I like to make the base vegetable soup and store add in’s like beans separately instead of adding to the soup then I can have a different soup the next day and add noodles or barley instead of the beans.
Step 1
Chop onion, celery, and carrots
Step 2
Over medium-low heat add the onions, celery, and carrots cook until veggies are tender and onion is slightly translucent, about 5-8 min.
Step 3
Chop all remaining vegetables while onion mix cooks.
Step 4
To the pot add in the vegetable broth. Stir in chopped potato, broccoli, and kale. Add 1 small can of tomato paste. Stir in the oregano, basil, garlic powder, pepper, and parsley. Bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the vegetables are tender, about 20-30 minutes.
Step 5
Add canned or cooked dry beans, stir, and serve.
Step 6
This makes a LOT of soup because I love to have leftover soup for lunch during the week and it freezes well. I usually freeze a few cups of soup so I can pull out soup any time.
Vegetable Soup
Ingredients
- 1 yellow onion
- 4 carrots
- 4 stalks of celery about 2 cups chopped
- 2 medium potatoes about 2 cups chopped
- Broccoli about 1 cup chopped
- Kale about 1 cup chopped
- 6 oz can tomato paste
- 7-8 cups vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4-1/2 teaspoon black pepper
- 1-2 teaspoons dried parsley
- 1-15 oz can of navy beans OR 1-1/2-2 cups of cooked dried beans
Instructions
- Chop onion, celery, and carrots
- Over low heat start cooking chopped onions. Add celery, and carrots cook until veggies are tender, about 5-8 min.
- Chop all remaining vegetables while onion mix cooks.
- To the pot add in the vegetable broth. Stir in chopped potato, broccoli, and kale. Add 1 small can of tomato paste. Stir in the oregano, basil, garlic powder, pepper, and parsley. Bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the vegetables are tender, about 20-30 minutes.
- Add canned or cooked dry beans, stir and serve.
- This makes a LOT of soup because I love to have leftover soup for lunch during the week and it freezes well. I usually freeze a few cups of soup so I can pull out soup any time.
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