Vegetable Soup

42413_VeggieSoup_1

 

This is the soup that convinced my no-fuss cooking sister that soup isn’t hard to make. It’s now her go-to soup. I started making this recipe out of an America’s Test Kitchen cookbook, but have since adjusted things to my preference. Soup is a great way to get veggies in your kids. I’ve even pureed this soup for baby food. The baby loved it as much as my preschooler who said, “Yippee, I love vegetable soup!”

Have I given you enough testimonials to try it?

1 tablespoon olive oil
1 onion, finely chopped
3 carrots, finely chopped
3 stalks of celery, finely chopped
2 cloves of garlic, minced
1/4 teaspoon salt
1 small zucchini
1 can cannelloni beans
1 can diced tomatoes, juice included
5 cups chicken or vegetable stock
1/4 cup chopped herbs, like basil or parsley
1 cup frozen peas, defrosted
ground pepper

In a dutch oven or soup pot heat oil until it shimmers on med-low. Add onion, carrots, celery, garlic and salt. Stir and cover cooking them about 10 minutes. Stir occasionally and turn down the temperature if veggies start to brown. Add zucchini and continue to cook another 10 minutes until everything is soft.

Stir in broth, tomatoes and beans. Bring it to a simmer for about 10 minutes.

Turn off heat and add peas, herbs and pepper to taste.

You can edit the ingredient list pretty easily, with veggies you prefer. For example, I’ve added spinach or kale when I add the beans, tomatoes and broth. If you don’t have any fresh herbs, but there’s a jar of pesto in your house you can add 1-2 tablespoons to taste.

This soup is great for freezing!

Vegetable Soup
 
Cook time
Total time
 
Recipe type: Soup
Serves: 6-8
Ingredients
  • 1 Tbs olive oil
  • 1 onion, finely chopped
  • 3 carrots, finely chopped
  • 3 stalks of celery, finely chopped
  • 2 cloves of garlic, minced
  • ¼ tsp salt
  • 1 small zucchini
  • 1 can cannelloni beans
  • 1 can diced tomatoes, juice included
  • 5 cups chicken or vegetable stock
  • ¼ cup chopped herbs, like basil or parsley
  • 1 cup frozen peas, defrosted
  • ground pepper
Instructions
  1. In a dutch oven or soup pot heat oil until it shimmers on med-low. Add onion, carrots, celery, garlic and salt. Stir and cover cooking them about 10 mins. Stir occasionally and turn down the temperature if veggies start to brown. Add zucchini and continue to cook another 10 mins until everything is soft.
  2. Stir in broth, tomatoes and beans. Bring it to a simmer for about 10 minutes.
  3. Turn off heat and add peas, herbs and pepper to taste.
Notes
You can edit the ingredient list pretty easily, with veggies you like or prefer. For example, I've added spinach or kale when i add the beans, tomatoes and broth. Don't have any fresh herbs, but there's a jar of pesto in your house? Add 1-2 Tbs to taste. This soup is great for freezing!

 

 

 

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