There’s nothing better or more comforting than a big bowl of Organic Homemade Vegetable Soup. You’ll love the ease and flavor of this easy vegetable soup recipe! Use organic fresh or frozen vegetables in this easy recipe for optimal nutrients and flavor! I like to serve this with a slice of homemade cornbread!
Vegetable soup ingredients vary, but most often you’ll find corn, carrots, onions, green beans, tomatoes, lime beans, okra, potatoes, and perhaps a grain, like barley or pasta in a veggie soup. The broth is usually tomato-based that might consist of low-sodium vegetable broth with stewed tomatoes, or tomato juice as the base.
What Vegetables are in Homemade Vegetable Soup?
This recipe starts with a quick saute of organic onions, celery and carrots. Then, low-sodium, organic vegetable broth is added, along with organic frozen peas, lima beans and green beans. Add a can of stewed tomatoes and a few bay leaves and let the soup simmer until ready to serve.
The nutritional value of organic homemade vegetable soup varies according to the ingredients, but this popular soup recipe is naturally low-fat and low-cholesterol. One cup provides Vitamins A, C and E, calcium, fiber, iron, as well as thiamin, niacin, potassium, copper and manganese. Not only is it rich in vitamins, but it is anti-inflammatory and a low-glycemic food due to the complex carbohydrates offered through the vegetables.
Homemade Vegetable Soup: Preparation and Storage
This recipe takes less than an hour and stores in the refrigerator for up to three days. (Note: if you add greens, they disintegrate in storage; the color of the soup will change, but it will still be safe to eat). Use organic vegetables where possible-fresh or frozen. Organic veggie soup provides a full-spectrum of vitamins, minerals, nutrients and fiber through the inclusion of carrots, baby lima and green beans, sweet peas, celery, onions and crushed tomatoes.
Keep a big batch of vegetable soup on hand. Each day, put some in a thermal cup, and throw it in your bag before you head out the door. This will ensure you have an ample amount of nutrients at your fingertips. Have another “working lunch”? Don’t give-in to processed foods—bring your own cup of vitamins and nutrients. Pop that cup in the microwave and enjoy the meeting.
A cup of organic homemade vegetable soup will discourage binge or over-eating and give 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.
Additional Ingredients for Consideration
- Vegetables: mushrooms, water chestnuts, okra, bell peppers, or potatoes (waxy potatoes work best such as Yukon gold; russets will deteriorate and create mush)
- Legumes: frozen or canned; if canned, drain and rinse prior to incorporating into soup
- 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
- Greens; spinach, kale (add at the very end of cooking time)
Organic Homemade Vegetable SoupHearty organic homemade vegetable soup with a low-sodium vegetable broth, carrots, lime and green beans, celery and morePrint Pin RateServings: 8 cupsCalories: 100kcal
Use Organic Vegetables and Broth
- 2 tablespoons olive oil
- 1/2 large onion chopped
- 1 tablespoon garlic chopped
- 2 stalks celery chopped
- 4 large carrots chopped
- 2-3 bay leaves
- 2 cup cut green beans frozen
- 1 cup lima beans frozen
- 1 cup small green peas frozen
- 32 oz. vegetable broth organic, low-sodium
- 2 cups crushed or diced tomatoes
- salt and pepper to taste
- In a large stockpot on medium-high heat add oil; add chopped onions, celery and carrots; add bay leaves; cook for about 5 minutes
- Add tomatoes and vegetable broth; turn heat to medium; cover and allow to simmer for 10 minutes
- Add in frozen vegetables; allow to cook covered for 25 minutes;
- Prior to serving, remove bay leaves, add salt/pepper
- Vegetable soup can include other vegetables as well: fresh cabbage, turnips, rutabagas, zucchini or summer squash.
- If you include a root vegetable (turnips, rutabagas, potatoes), add them to the stock pot at the beginning, when you saute the onions and carrots because they tend to cook longer. 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! As with root vegetables, 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 liquid; bring it to a hard boil for 10 minutes, add remaining ingredients, and check the liquid level regularly.