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How to make an easy vegetable soup with easy 8 ingredients

 What Vegetables Should I Add to Vegetable Soup?

You can add any veggies you like to this soup, from seasonal fresh veggies to frozen veggies. Here is the list I have used;
This soup has veggies and is a healthy option for dinner.
  • carrots
  • celery
  • tomatoes
  • potatoes
  • green beans
  • corn
  • peas
  • yellow onion and garlic


How to Make Vegetable Soup

I had two bowls and came back with a third before going to bed because I liked it so much. I like that it uses half fresh and half frozen veggies so you still get all the freshness but also pre-sliced ​​frozen veggies easily.

In the summer, when you have all the fresh vegetables on hand, you can substitute all the fresh stuff.

Can I Make This Soup in a Crockpot?

Yes. To make in a crock pot, sauté the onion, carrots, garlic for a few minutes, then add the garlic paste for 1 minute. Add to slow cooker with potatoes, tomatoes, green beans, potatoes, herbs, stock, salt and pepper. Cook until vegetables are tender, about 3 hours on high heat, or 6-7 hours on low heat. Add the peas and corn for the last 30 minutes.

Can I Freeze Vegetable Soup?

Yes. This vegetable soup freezes really well and reheats well.

Adding Extra Flavor – Herbs And Spices To Add


This soup has a mild seasoning blend to it which I prefer (because it lets the flavor of the vegetable shine) but you can definitely add more herb flavor or spices to taste. Here are a few ideas of what you could add:

  • Fresh or dried herbs such as basil, thyme, oregano or marjoram.
  • Dried herb blends such as Italian seasoning or herbs de Provence.
  • Red pepper flakes will add a spicy kick.
  • Paprika or a curry powder.
  • Add a parmesan rind and simmer.

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, or 1 Tbsp fresh thyme leaves
  • 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

Instructions

  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
  3. Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*
  4. Bring to a boil, then add green beans. 
  5. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 – 30 minutes.

Notes

Boosting Flavor

  • For more flavor add in more dried herbs (or even triple the amount of dried thyme). Other good herbs to add include basil, oregano, rosemary, marjoram, or Italian seasoning.
  • Another option to add more flavor is to use a homemade chicken stock or vegetable broth.
  • You can also add a corn cob (that corn kernels have been cut from) in step 3 if using fresh corn.
  • It’s also delicious to simmer a parmesan rind in with the soup, then remove at the end when removing bay leaves.
  • Optionally you can finish servings with grated parmesan and a splash of extra virgin olive oil.

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