They say that the way to a man’s heart is through his stomach, and this soup is definitely the way to my man’s heart! My sweetheart raves about this soup. For people who think you must have meat to satisfy hunger and build a strong healthy body, think again. My husband is 6’6” and works out six days a week, and his big body is fueled exclusively by plants, and this dish is one of his favorites. We know that your family will love it too.
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|Prep Time||30 minutes|
|Cook Time||70 minutes|
- 2 teaspoon Oregano
- 2 teaspoon basil
- 1.5 tbsp salt
- 1 teaspoon Black Pepper Add another teaspoon if you like it spicy
- 6 Large Potatoes Diced
- 1.5 Cups Carrots Diced
- 2 Cups Onions Diced
- 4 Cloves garlic Minced
- 4 Stalks Celery Diced
- 2 Cans Diced Tomatoes 14.5 Oz, Italian
- 1 Can Tomato Sauce 29 Oz.
- 1 Bag Corn 10 Oz. (Frozen)
- 2 Bags Green Beans 10 Oz. (Frozen)
- 2 Zucchini Diced
- 5 Cups vegetable broth
- 1 - 2 Cups water Add per your desired consistency
- 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!
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.
This soup is seriously so good and so versatile. We like to add peas as well. We make this every couple weeks and serve with sandwiches. Amazing filling meal.
Lori Clark says
Thanks, I’m glad you like it! It truly is versatile. The sky’s the limit as far as how many different veggies you can throw in there. Also, I have friends who want to try a whole foods plant based diet, but their family is not on board, and they don’t want to have to cook two different meals. This is the type of recipe that you could make and divide and add meat for those who want it, and keep it simply veggies for those who don’t.
I love this soup! Thank you for sharing this with us 😀.
Thanks so much! Glad you enjoyed it – it is a family favorite for sure!
The soup is Sooo good- I halved the recipe and it was plenty for my husband & myself with some for leftovers – I added 1 cup of the 9 bean dried mixture from Sprouts – I put 1 cup of dried beans in water overnight for them to soak and then added to the other soup ingredients because I love beans- also I prepared the soup the night before and in the morning I added to the beans after they soaked- I put everything in crockpot and it was perfect when we got home from work- thanks Lori for such a great recipe
Thanks for trying it and for sharing how you tweaked the recipe and made it your own!
I made your soup last night and it has good flavor, however there wasn’t much liquid after everything was done — maybe I added too many veggies… Can you tell me an easy way to make more broth?
Hi Diana – thank you for trying my Hearty Vegetable Soup. Depending on how much extra broth you would like, you add an additional cup or two of equal parts water and vegetable broth. You are right, some of the vegetables are known for soaking up a lot of the liquid. If the extra water and vegetable broth impact the taste too much, you can also add a half cup of tomato sauce as well but I would taste it before doing this. Lori