Vegetable Soup. Explore Soups Made with Nutrition-Packed Ingredients You Know and Love Today. Clean and purify your body, neutralize excess acids, and balance pH levels! Cheesy Vegetable Chowder, American French Onion Soup, Spicy Chipotle Sweet Potato Soup, Russian Mushroom and Potato Soup, Sweet Potato, Carrot, Apple, and Red Lentil Soup All Vegetable Soup Recipes Ideas.
This Vegetable Soup has become one of my most popular soup recipes and for good reason!
Full of flavor and so easy to make you can't go wrong with a big warm bowl of vegetable soup.
Warm oil in a large saucepan over medium-high heat.
You can have Vegetable Soup using 12 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Vegetable Soup
- Prepare 2 tbsp of canola oil.
- Prepare 2 of carrots (diced in 1/2 inch pieces).
- You need 2 of ribs of celery (sliced thin).
- Prepare 1 large of onion (chopped).
- It's 1 clove of garlic (minced) 3-4 red skin potatoes (diced in cubes) 2-3 tomatoes (diced).
- Prepare 1 of zucchini (chopped and halved).
- You need 1 of yellow squash (chopped and halved).
- Prepare 6 cup of organic vegetable stock.
- It's 3/4 cup of grated parmesan.
- You need 1 of fresh thyme.
- You need 1 of fresh parsley.
- Prepare 1 of green onions (chopped).
Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time.
Vegetable Soup step by step
- Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and sauté 1 minute longer. Stir in tomatoes and potatoes. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes..
- Add zucchini and squash and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper. Add Parmesan, thyme, and parsley and stir well. Serve hot. Garnish with greens onions. Salt and pepper to taste..
The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table. I can honestly say that this is one of my favorite soup recipes of all time. Heat oil in a large dutch oven over medium-low heat. I made a big pot of Vegetable Soup last week and I've decided that Vegetable Soup needs to be in our regular rotation. We ate the soup for dinner one night and then I enjoyed the leftovers for lunch all week.
