Hearty Vegetable Soup

We have all heard the old saying that “Chicken Soup is Good for the Soul.” I believe that once you try this recipe, you will feel that “Vegetable Soup is Great as a Whole.” Yes, you will love eating this wholesome soup because it is loaded with plenty of yummy vegetables and it is super easy to make. The hardest part is cutting up the vegetables.  In addition to slicing and dicing the main vegetables, I usually include a bag of frozen vegetable soup mix to add to the pot.  

I personally love cutting vegetables but if you do not, no judgment here. Feel free to cheat a little and get the prepackaged vegetables from your local farmer’s market or grocery store that are already sliced and diced for you. If I am crunched for time, I do the same thing. You may have to pay a little more, but it might be worth it as a time saver in the kitchen.

Hearty Vegetable Soup

5 from 1 vote
Recipe by Madison Course: Afforable Cooking Recipes, Clean Eating Recipes, Dinner Recipes, Easy Recipes, Entertaining Recipes, Family-Friendly Recipes, Healthy Recipes, Heart-Healthy Recipes, Main Dish Recipes, Meals For Two, Quick & Easy Recipes, Quick Recipes, Soups, Stews And Chili Recipes, Vegetarian Recipes, Weightloss Recipes
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 3 tablespoons olive oil

  • 1/2 medium yellow onion, diced

  • 10 small red potatoes, chopped

  • 4 stalks celery, diced

  • 3 large carrots, diced

  • 1 bag mixed veggies (corn, string beans, peas and carrots)

  • salt and black pepper, to taste

  • 2 tablespoons garlic powder

  • 1 tablespoon onion powder

  • 16 ounces tomato sauce

  • 4 cups vegetable broth

  • 2 cups water

  • 2 tablespoons fresh chopped herbs (a blend of rosemary, thyme and parsley is used for this recipe)

Directions

  • In a large pot over medium-high, heat 3 tablespoons olive oil and sauté the diced onions for about 3-4 minutes.
  • Next, add in the chopped potatoes, celery, carrots, and frozen veggies. Season with salt, pepper, garlic powder, and onion powder. Stir and sauté for about 5 minutes.
  • Add in the diced tomatoes, vegetable broth and water.
  • Turn heat down to medium-low and simmer for 30 minutes.
  • Remove from the heat and allow to cool slightly before eating. Enjoy!

Notes

  • Optional: add sugar, to taste

For this Vegetable Soup I cut up celery stalks, whole carrots, small red potatoes and a medium onion. Then I added a bag of mixed vegetables filled with corn, string beans, peas, onions and carrots. You can get as creative as you wish with vegetables that you like to use. For this recipe, I kept it simple and easy. The seasonings were simple.  I used a little salt, pepper, fresh herbs, garlic powder and onion powder. After sauteing and seasoning the vegetables, I added in the fire roasted diced tomatoes, vegetable broth and water. Fire roasted diced tomatoes really add a lot of flavor to this dish. 

The soup simmered for about 30 minutes. The potatoes, carrots and celery need to soften but not get mushy. I like to prepare food prep and soup is always my go-to lunch when I want something quick and hearty. Once the soup cools, I use containers to store enough away in the refrigerator for a few days and then freeze the rest in a quart size container or two. It saves me time and allows me to make healthier choices in the food department.

I personally love a good piece of bread and perhaps you do too. I like to try all different kinds of bread.  I will also keep it simple most days and just have lower sodium saltine crackers with my vegetable soup.

Soup is hearty and fun all year round. It is one of the easiest recipes to make because you are essentially just doing a vegetable dump into your pot. Then, you wait the allotted time it takes to cook and as simple as that, dinner is served.

I enjoy making my own soup over the popular canned ones unless, the sodium intake is very low. Some brands have done a complete overhaul of catering to the customer’s dietary choices and I believe that is a plus. However, for what you pay for a can of soup or two, you can make the healthiest version right in your own kitchen.

Cleanup is easy and leftovers are even better. I truly hope you will enjoy making this recipe because I did. You may even agree, like Campbell’s slogan, that this Vegetable Soup is “Mmmm Mmmm Good!”

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