Homemade vegetable soup

Vegetable Soup

There are many classics on this list, and if your family is like the Drummonds, they love them! Consider butternut squash soup, potato soup, or Ree’s creamy and rich broccoli cheese soup. Naturally, a large bowl of chicken noodle soup is the epitome of comfort food, and if you’re in the mood for something heartier, there are several of dishes that are similar on this list (the amount of solid mix-ins is a crucial distinction in soup versus stew). However, don’t be scared to try something different. Do you have any experience with lasagna soup? It has delicious ricotta dumplings on top. As an alternative, you can simmer a variety of Crock-Pot soup recipes in a slow cooker all day. Thus,What are you holding out for? Take a spoon and start eating.Homemade vegetable soup

In cold weather, this dish makes you feel good.Homemade vegetable soup

A quick and nutritious dinner is about to be prepared, so grab your Dutch oven! This rich and incredibly substantial soup is packed with ten different kinds of veggies and legumes. The finest aspect? It takes less than 30 minutes to prepare the entire dish! When the cool weather approaches, this soup dish is the perfect 30-minute dinner to prepare. Just remember to make some corn muffins to go with it.Homemade vegetable soup

Can I substitute ingredients in vegetable soup?

Vegetable soup is incredibly adaptable. If an ingredient isn’t available, use a substitute that has a comparable texture. Sweet potatoes can be substituted with russet potatoes. Or use yellow squash instead of zucchini. Not a fan of corn? Feel free to exclude it! This soup is the ideal foundation for any type of vegetable, so get creative and use anything you have in your freezer and refrigerator!Homemade vegetable soup

What can I add to vegetable soup?

The soup gains freshness from additions like two teaspoons of freshly chopped parsley or a bundle of fresh thyme cooked with the vegetables. For a bright finish, squeeze half a lemon in toward the end of cooking. For a heartier midweek supper, cook small pasta shapes (such macaroni, ditalini, or orzo) separately and add them to each bowl right before serving.Homemade vegetable soup

What order do you cook vegetables in soup?

With the longest cooking time, begin with the sturdy, solid vegetables. This refers to the carrots, onions, and celery in the majority of vegetable soup recipes. To allow the garlic to flavor the entire soup while it simmers, add it right before the broth. Add tender vegetables with more water, such as zucchini and green beans, at the end of cooking and simmer for a short while. You can add leafy greens, such as spinach or baby kale, in the final minute or two of cooking.Homemade vegetable soup

How long does vegetable soup last in the fridge?

This soup keeps well in the fridge for up to 4 days when stored in an airtight container.Homemade vegetable soup

Can you freeze vegetable soup?

Indeed! This soup is excellent for freezing for a later dinner. After cooling, move the soup to a freezer-safe, airtight container (or several containers if desired) and store it in the freezer for up to three months. Reheat the soup on the stove after letting it thaw overnight in the refrigerator.Homemade vegetable soup

Ingredients

• 2 Tbsp. olive oil, plus more for serving
• 2 carrots, chopped
• 2 pieces celery, chopped
• 1 medium yellow onion, chopped
• 1 sweet potato (about 8 oz.), peeled and diced
• 1/2 tsp. black pepper, to taste
• 1 (5-oz.) bag baby spinach
• 2 tsp. Italian seasoning
• 1 (15-oz.) can cannellini beans, drained and rinsed
• 1 medium zucchini, chopped
• 1 tsp. kosher salt, divided
• 4 cloves garlic, chopped
• 1 1/2 c. frozen, cut green beans
• 1 (8.75-oz.) can corn, drained
• 4 cloves garlic, chopped
• 6 c. vegetable broth
• 1 (14.5-oz.) can crushed tomatoes

Directions

1. A big Dutch oven should be heated to medium-high heat. After adding the olive oil, add the sweet potato, carrots, celery, and onion. Add half a teaspoon of salt for seasoning. Cook until just softened, 8 to 10 minutes. After adding the garlic, simmer for two more minutes.Homemade vegetable soup
2. Add the Italian spice, zucchini, green beans, tomatoes, corn, stock, and cannellini beans. Reduce heat to medium and bring back to a simmer. Simmer over low heat for 12 to 15 minutes, stirring periodically, until the green beans and zucchini are soft. Stir the spinach until it wilts.
3. Add the remaining half a teaspoon of salt and black pepper for seasoning. Pour more olive oil over the dishes and serve.

Tip:

At the end of step 2, remove 2 cups of soup and put it in a blender for a thicker soup. Return it to the soup pot after pureeing it until it’s smooth.