|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 4g||14%|
|Total Sugars 6g|
|Vitamin C 26mg||132%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making a tasty vegetable soup is a great skill for every home chef to have. Not only is it a warming comfort food but it's also good for you, and, depending on how many veggies you use and how chunky you cut them, it can be a complete and filling meal.
Many recipes touting to be vegetable soup actually contain chicken or beef stock as a base, but this recipe uses vegetable broth, making it a true vegetable soup that any vegetarian or vegan can enjoy. Cauliflower, zucchini, and green beans work well in this soup but feel free to adjust the vegetables (and the quantities) depending on what is in your fridge. (The onions, celery, and carrots, however, add quite a bit of flavor so it's best not to replace those unless you absolutely have to.)
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1 tablespoon olive oil (or another cooking oil such as canola oil or sunflower oil)
1/2 large onion (chopped)
3 clove cloves garlic (minced)
2 ribs celery chopped
2 carrots (sliced and peeled)
2 cups mixed vegetables (chopped)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon oregano
1 bay leaf
8 cups vegetable broth (or 8 cups water plus 2 cubes vegetable bouillon)
1 (14-ounce) can tomatoes (undrained)
Grated Parmesan cheese or vegan Parmesan cheese substitute
Gather the ingredients.
Heat the oil in a large soup or stockpot. Add the chopped onion, minced garlic (if using), chopped celery, and sliced carrots. Sauté, stirring for 3 to 4 minutes, until onions are soft. Make sure not to let them brown.
Add your choice of mixed chopped vegetables and heat for 1 to 2 minutes more. Do not let them brown.
Add the salt, garlic powder, thyme, and oregano, stirring to coat the vegetables well.
Add the bay leaf, vegetable broth, and undrained tomatoes. Bring to a boil, stir, reduce the heat, and simmer until the vegetables are tender, 8 to 12 minutes.
Adjust seasonings to taste.
Remove the bay leaf and serve your homemade vegetable soup with a sprinkle of Parmesan cheese or Parmesan cheese substitute, if desired, and some crusty bread or crackers.
- If you need this soup to be gluten-free, just be sure to use a store-bought or homemade gluten-free vegetable broth.
- To make this soup even more substantial, you can add 1 to 2 cups of quinoa that has been previously cooked in water or vegetable broth. Just reheat it in the hot soup.