Homemade Vegetable Soup
There’s nothing better or more comforting than a big bowl of homemade Vegetable Soup. Sweet corn, carrots, onions, green beans, tomatoes, lima beans, okra, potatoes all nestled in a flavorful tomato broth. Sometimes simple is best, right? This is ready in no time!
When cooler weather comes along, I always make a big bowl of vegetable soup to keep on hand. Not only is it loaded with vitamins and nutrients, but this Fall and Winter soup is like a big hug from your Grandma-heartwarming and comforting. I usually serve this with a slice of homemade cornbread!
Ingredients
Diced or crushed tomatoes, your choice of frozen or canned vegetables, onion, garlic, bay leaves, celery, salt and pepper to taste.
How to make it
In a large stockpot, add a little oil and saute carrots, onion and celery; add broth, add tomatoes, add seasonings. Allow to simmer and serve.
Recipe Tips
Feel free to use frozen or canned veggies in this recipe. If you use canned, drain and rinse them first.
- Carrots, lima beans and potatoes take a bit longer to get tender, so add them right after you add the broth and tomatoes; add green beans, peas and corn last
- For best results, let the vegetable soup simmer about 15-20 minutes after you add all the vegetables; this let’s the flavors develop
- Don’t have vegetable broth? Use chicken or beef broth
Storage and reheating
Store in an airtight container in the refrigerator for up to three days or freeze for up to 3 months. It may thicken a little upon storage, so you might need to add a little water when reheating. Reheat on the stovetop or in the microwave.
(Note: if you add greens, they disintegrate in storage; the color of the soup will change, but it will still be safe to eat).
Variations
- Add just about any vegetable to this soup! Cabbage, mushrooms, water chestnuts, okra, bell peppers, black beans, pinto bean or potatoes.
- Grains– whole grain rice, barley (if you don’t have quick cooking grains or ‘instant’ rice, add more liquid, cook covered for additional 10-15 minutes)
- Add greens; spinach, kale (add at the very end of cooking time)
A quick cup of homemade vegetable soup discourages binge or over-eating and gives the body and brain the nutritional power necessary to keep up with a busy lifestyle! Your brain, waistline and blood pressure will thank you. It’s a win-win situation.
Related recipes
- French Onion
- Broccoli Cheese Soup
- Skillet Cornbread
- Wisconsin Beer Cheese Soup
- Lentil Soup
- No-Cream Creamy White Bean Soup
- Roasted Hatch Chile Chicken Soup
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Homemade Vegetable Soup
Ingredients
Use Organic Vegetables and Broth
- 2 tablespoons olive oil
- 1 cup onion ,chopped
- 1 tablespoon garlic ,chopped
- ½ cup celery ,chopped; (about 2 stalks)
- 1 cup carrots ,chopped; (about 4 large carrots)
- 2 bay leaves
- 32 oz. vegetable broth , low-sodium
- 2 cups crushed tomatoes ,(you can use diced or stewed)
- 2 cups cut green beans frozen
- 1 cup lima beans frozen
- 1 cup small green peas frozen
- salt and pepper to taste
Instructions
- In a large stockpot on medium-high heat add oil; add chopped onions, celery and carrots; add bay leaves; cook for about 5 minutes then add garlic2 tablespoons olive oil, 1 cup onion, ½ cup celery, 1 cup carrots, 2 bay leaves, 1 tablespoon garlic
- Add vegetable broth and tomatoes; turn heat to medium; cover and allow to simmer for 10 minutes (See Recipe Notes if you're adding potatoes or lima beans)32 oz. vegetable broth, 2 cups crushed tomatoes
- Add in frozen vegetables; allow to cook covered for 25 minutes;2 cups cut green beans, 1 cup lima beans, 1 cup small green peas
- Prior to serving, remove bay leaves, add salt/peppersalt and pepper to taste
Notes
- If you include a potato, lima beans or a root vegetable (turnips, rutabagas, potatoes), add them to the stock pot right after you add the tomatoes and broth.
- You might need to add more water as these vegetables tend to absorb liquid.
- Kale and spinach may be added as well; if so, add them at the very end and let them cook for about 8 minutes
- Looking for additional grains? Add barley, brown or white rice, or macaroni noodles to your vegetable soup!
- NOTE: grains tend to absorb liquid, so you’ll need to add more water or broth. If you add a grain, add it after you’ve added the broth and tomatoes; bring it to a hard boil for 10 minutes, add remaining ingredients, and check the liquid level regularly.
Super easy and super delicious! I added a cup of instant barley and 2 cups of baby bella mushroom (chopped). I did the 2X recipe. Definitely a ‘keeper’.
Thank you for your kind words! I love the addition of barley!
Gorgeous fresh vegetable soup. Made this yesterday & I’m making it again today all with fresh Organic veggies. Thanks for sharing this recipe, I love it.