Hearty Vegetable Soup
Chock full of hearty vegetables, this easy-to-make soup is a go-to at our house any time of year, but especially in the colder months. Each bowl full has more than 2 servings of vegetables, so this dish is both delicious and healthy! Try it today!
| Servings | Prep Time |
| 10-12people | 30minutes |
| Cook Time |
| 70minutes |
|
|
Ingredients
- 2teaspoon Oregano
- 2teaspoon basil
- 1.5tbsp salt
- 1teaspoon Black PepperAdd another teaspoon if you like it spicy
- 6Large PotatoesDiced
- 1.5Cups CarrotsDiced
- 2Cups OnionsDiced
- 4Cloves garlicMinced
- 4Stalks CeleryDiced
- 2Cans Diced Tomatoes14.5 Oz, Italian
- 1Can Tomato Sauce29 Oz.
- 1Bag Corn10 Oz. (Frozen)
- 2Bags Green Beans10 Oz. (Frozen)
- 2 ZucchiniDiced
- 5Cups vegetable broth
- 1 – 2Cups waterAdd per your desired consistency
Instructions
- Pour a few tablespoons of vegetable broth into a large stock pot. Using med-high heat, bring to a simmer. Add garlic, onions, celery & carrots, and cook 7-10 minutes or until the vegetables are soft.
- Add corn, green beans, tomato sauce, diced tomatoes and potatoes to pot.
- Pour in remaining vegetable broth and add spices.
- Stir to mix and bring soup to a boil. Reduce heat to med-low and cover. Allow to simmer for 40 minutes.
- Uncover and add zucchini and cook for an additional 15-20 minutes, until the zucchini is tender.
- Serve immediately – or continue to simmer on low, which allows the flavors to meld together even more. This is one of those dishes that is even better on day 2 or 3….if it lasts that long!
Recipe Notes
I used frozen green beans and corn – but you can use fresh or canned just as easily. I always err on the side of less salt so that people can salt to taste, as needed.
We got some feedback that the tablespoon of pepper was too spicy, especially for kids. I cut it back to 1 teaspoon with a comment to add another teaspoon if you prefer it a little hotter. You can always allow people to add additional salt and pepper by the bowl as well.
