The Best Vegetable Soup Recipe
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There’s nothing better than a warm bowl of soup on a chilly winter day and this hearty vegetable soup recipe is the best! It’s healthy, flavorful and packed full of vegetables.
The Best Hearty Vegetable Soup Recipe
It was cold and raining all weekend which means one thing – soup weather! There is nothing better than curling up on the sofa under a fuzzy blanket with a warm bowl of soup. And, this hearty vegetable soup is just what I needed! Not only do you get a spoonful of veggies with every bite but it’s also full of flavor. And, we all know how important that is.
Vegetable soup is delicious, healthy, and filling. It’s easy to make and the perfect meal to eat throughout the week for lunch and dinner. I especially love that it’s loaded with all kinds of vegetables and you can easily sub in whatever veggies you like or have on hand.
What goes in this Vegetable Soup?
This hearty vegetable soup is packed full of non-starchy vegetables swimming in a flavorful herb-filled broth. Some vegetable recipes call for tomato sauce but I like to make mine with tomato juice. I think it adds so much flavor to the soup broth.
Of course you are going to need lots of vegetables for this recipe. I use a combination of fresh and frozen vegetables. I also like to include vegetables that I can add all at one time and that will reheat well. This includes, carrots, celery, onion, green peppers, cabbage, corn, and green beans. If you want to add zucchini, squash, and broccoli, they will have to be added after everything else cooks for awhile so they don’t get mushy. And, we can’t forget the broth. This recipe calls for water, vegetable juice, low sodium canned tomatoes, and lots of spices. All I can say is YUM!
How to cook Vegetable Soup
I made this recipe on the stovetop this weekend but I’ve also made it in the slow cooker before. It’s just as good when prepared in the slow cooker. It will just depend on timing. It takes about an hour on the stovetop and cooks in the slow cooker on high for 5 hours or low for 8 hours.
I like to cook this recipe on the weekend and eat it throughout the week for lunch and dinner. This recipe makes a ton so it’s perfect for leftovers and lunches. It can also be frozen in individual servings and warmed up in minutes.
The Best Vegetable Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 4 carrots peeled and chopped
- 4 celery ribs chopped
- 1 large onion chopped
- 1 large green pepper chopped
- 1 teaspoon minced garlic
- 2 cups chopped cabbage
- 1 bag 10 oz. frozen green beans
- 1 bag 10 oz. frozen corn
- 1 can 15 oz. garbanzo beans, rinsed and drained
- 1 can 15 oz. kidney beans, rinsed and drained
- 1 bay leaf
- 2 teaspoons chicken bouillon granules
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 can 28 ounces diced tomatoes, undrained
- 3 cups vegetable juice
- 3 cups water
- fresh parsley chopped
Instructions
- Heat oil over medium heat in a large stockpot. Add carrots, onions, celery and green pepper to pot. Saute until crisp-tender. Add garlic and cook for an additional minute.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat and cover. Cook on low heat for 1 hour or until vegetable are tender.
- Remove bay leaf.
- Serve in individual bowls with fresh parsley