Vegetable Soup

Vegetable Soup is the perfect choice for keeping up with a healthy diet and especially in summer for a lighter meal plus this is a weight watcher friendly meal.


This soup is bursting with fresh vegetables from the farmer's market, but of course, you can use canned if not available or in season


Seasoned with freshly chopped herbs and simple pantry ingredients, this is one of our favorite home-cooked meals to prepare because it's so versatile with simple suggestions and additions.


We like to use a medley of vegetables and if there are any leftovers from a previous weeknight meal, those can be repurposed in this marvelous soup so don't be afraid to adapt it.


Of course, there are some of you who prefer meat broth or some kind of meat but then it wouldn't be a true vegetable soup but it's your kitchen so we included some additions for meat lovers also.


If you want a hearty bowl you will need to add potatoes, mixed vegetables, corn, green beans, celery, carrots, and seasoned the broth to your taste even little red pepper flakes to turn up the heat.


Scroll down to our recipe card to print this off and save it!

Easy Suggestions

Vegetable Soup has become one of my most popular soup recipes it's a bowl of healthy comfort food and so much better than the canned stuff!


Full of flavor and so easy to make you can’t go wrong with a big warm bowl of vegetable soup.


If you are feeling under the weather this will fix what ails you for sure plus it freezes well so keep it in the freezer to have on hand.

Additional Suggestions to Add to Your Vegetables Soup

• stewed tomatoes
• corn
• peas 
• fresh green beans 
• cooked or canned black, red or white beans
• fennel
• diced zucchini
• baby carrots
• shredded cabbage or bokchoy
• a frozen medley of vegetables or canned rinsed
• cooked split peas
• leftover hash brown potatoes
• celery chopped
• onions
• fresh basil,parsely, thyme
• for meat lovers: add cooked chicken, tiny meatballs, cubed beef or ham bone with meat
• any kind of small cooked pasta, or cooked rice
• cooked lentils see photo below

Tips:

• use fresh, frozen, or canned vegetables
• if using escarole always boil it first to clean out any dirt particles in another pan
• this soup freezes for up to 6 months in containers
• if using onion in your recipe remember the next day leftovers will have a stronger taste and sometimes be overwhelming we only use a few tablespoons(your preference
• the broth is much richer using chicken stock 
• this recipe can be made in a slow cooker, instant pot, or stovetop
• for pure vegetable soup boil all the pungent vegetables in water to make a vegetable stock before proceeding
• squash can be used also but it cooks quickly so add it 15 minutes before the soup is done cooking
• store in a covered container in the refrigerator
• This soup tastes great with garlic bread or garlic croutons on top

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Vegetables

Remember anything goes but again try and stick to fresh because fresh vegetables are the best in vitamins and minerals.


This soup was also one of my mom's favorites in her golden years as it was easy to digest and an all-in-one pan tasty meal that reheats perfectly in the microwave and freezes well in small containers!


Just add whatever you like to our basic recipe and choose from the many suggestions in our printable recipe card below.

Vegetable Soup

Yield: 20

Author: Claudia Lamascolo

Prep time: 10 MinTotal time: 10 Min

Vegetable soup that can be made with all fresh vegetables and vegetable broth (homemade). The recipe is vintage and very hearty.

Ingredients

• 4 quarts of vegetable broth see notes below to make a strained fresh version at the end (or you can use our Chicken Broth Soup recipe (click here for the recipe)
• 1 onion diced
• 3 sliced thin fresh garlic cloves
• 2 tablespoon olive oil
• 1 head of cleaned chopped escarole boiled separately for a half hour to remove any dirt out (if you use fresh spinach leaves, they can go in just until wilted to the pan of boiling soup)
• 2 stalks of celery chopped
• 1 or 2 cubed and peeled potatoes
• 1 cup chopped fennel
• 1 package of frozen or canned mixed vegetables(corn, peas, green beans, carrots) around 1/2 cup each if using fresh
• Optional Additions: 1 cup of each as a medley or choose just the ones you prefer below
• Italian green beans, white beans, chickpeas, black beans, butter beans, lentils, kidney beans red or white, and around 2 cups of shredded fine cabbage can be used also if you prefer over escarole or spinach leaves
• 1 - 15 - ounce can of diced fresh tomatoes or use 6 plum tomatoes diced
• 1 teaspoon fresh chopped herbs or use dried when not available each basil, thyme oregano, parsley
• 1 teaspoon granulated garlic powder
• salt and pepper to taste
• optional: add a few shakes of red pepper flakes for heat for a spicier vegetable broth
• Meat and Pasta Lovers Additions:
• Here is another version with the addition of pasta and meatballs.:
• Note: To make a true vegetable soup you would only use a vegetable broth and no meat and never meat broth
• around 1 cup 1/2 a box of cooked pasta noodles, broken spaghetti, or a pastina of choice IE acini de pepe, (or use orzo, rice whatever you like) boiled in salted water separately to package instructions.
• For meat lovers you can add chicken, beef or make tiny meatballs and add them to the broth while simmering:
• Meatballs:
• 1/2 pound ground chuck
• 2 cloves chopped garlic
• 1/4 cup bread crumbs
• 1 tablespoon parsley
• 1 tablespoon grating cheese
• mix all together and set aside

Instructions

1. When using canned vegetables except tomatoes rinse them to remove the salt.
2. In a 5-quart soup pot on low heat, add the oil and garlic and saute until very light and golden in color.
3. Remove from the stovetop to cool then pour in the broth.
4. Note: be careful not to splatter the broth in the hot oil.
5. Add all the ingredients you prefer to using fresh vegetables, cooked canned beans or cooked lentils, fresh herbs, salt, and pepper to taste.
6. Add regular tap water to cover all the vegetables just to cover the top of them unless making homemade vegetable broth then use all fresh broth see notes below.
7. Stir in the tomatoes, fennel, celery, etc, everything except the grated cheese and pasta if used.
8. Simmer until the vegetables are soft and tender around 1 hour.
9. ( If you're making a meat broth then add raw meatballs into the boiling soup to cook.)
10. If using spinach fresh leaves add them around 15 minutes before the soup is completed cooking.
11. Boil the pastina or noodles in another clean pan in salt water, then drain.
12. Ladle into bowls and top with grated cheese.

Notes

Vegetable Homemade Broth:

1 tablespoon olive oil

5 cloves garlic minced

2 onions large,

chopped 3 ribs celery chopped

3 carrots chopped

8 cups water

2 bay leaves

3 to four sprigs of fresh parsley and a few sprigs of thyme

salt and pepper

Saute the garlic in oil, add all the ingredients and simmer for 45 minutes.

Strain in a coffee filter or cheesecloth for the clear broth.

Nutrition Facts

Calories

341.39

Fat (grams)

9.20

Sat. Fat (grams)

3.21

Carbs (grams)

45.74

Fiber (grams)

7.90

Net carbs

37.84

Sugar (grams)

11.14

Protein (grams)

19.71

Sodium (milligrams)

1021.50

Cholesterol (grams)

34.68

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https://www.whatscookinitalianstylecuisine.com/2012/01/italian-vegetable-soup.html

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vegetable soup, chicken vegetable soup, chicken broth, soup with vegetables

soup recipes, vegetable soup recipes,

American, Italian

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