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 - this is ready in minutes!
I like to serve this with a slice of homemade cornbread!
You'll love this recipe!
Simple ingredients - Use whatever you have on hand!
Vegetable soup ingredients vary, but most often you'll find corn, carrots, onions, green beans, tomatoes, lima beans, okra, potatoes, and perhaps a grain, like barley or pasta in a veggie soup.
Healthy - The nutritional value of organic homemade vegetable soup varies according to the ingredients, but this healthy recipe is naturally low-fat and low-cholesterol and much better than canned vegetable soup.
The broth is tomato-based and consists low-sodium vegetable broth with crushed tomatoes, or tomato juice as the base.
Here's what you'll need:
This recipe starts with a quick saute of organic onions, celery, carrots and garlic.
Add low-sodium, organic vegetable broth and crushed tomatoes; simmer; toss in remaining vegetables and let it simmer until ready to serve!
How to make it:
You can use any type of tomato you like: crushed, stewed or diced, it doesn't matter.
Use organic vegetables where possible.
Fresh or frozen, they provide a full-spectrum of vitamins, minerals, nutrients and fiber.
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, corn last
For best results, let the organic 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. If the broth is too strong, use a combination of broth and water.
Vegetable soup nutrition:
The nutritional value of organic vegetable soup varies, depending upon the types of veggies you put in it! This recipe is high in Vitamins A & C, as well as calcium.
A bit of naturally occuring sugars come from the carrots and corn, so if you're watching your sugar intake, you might omit these ingredients.
Storage and reheating:
Store in a sealed container in the refrigerator for up to three days. 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 stove 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).
Vegetables: cabbage, 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
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)
A quick cup of homemade organic 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.
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If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Organic Homemade Vegetable Soup
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 organic, 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
- 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
- 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.