Hearty Vegetable Soup Recipe
This hearty vegetable soup recipe is packed with veggies. It's a perfect make-ahead freezer meal to have ready for the colder months. Step-by-step photos can be seen below the recipe card.
Servings: 12 bowls
Equipment
- Dutch Oven
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter (¼ stick)
- 1 yellow onion chopped
- 2 parsnips peeled and chopped
- 4 carrots peeled and cut into ¼-inch slices
- 2 ribs celery sliced into ¼-inch slices
- 1½ pounds fresh green beans trimmed and cut into ½-inch pieces
- 2 cloves garlic minced
- ¼ head cabbage diced
- 2 zucchini quartered and cut into ½-inch pieces
- 1½ pounds baby Yukon gold potatoes washed and quartered
- 8 cups low-sodium chicken broth or vegetable broth
- 28 ounces peeled Roma tomatoes San Marzano recommended (1 can)
- 3 tablespoons tomato paste
- 28 ounces water (fill empty tomato can)
- ¼ cup chopped fresh parsley
- 2 teaspoons bouquet garni seasoning such as Penzey's
- 1 teaspoon minced fresh rosemary leaves
- ⅛ teaspoon crushed red pepper flakes
- 2 teaspoons seasoned salt such as Lawry's
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 Parmesan cheese rind optional
- 5 ounces frozen peas optional
- freshly grated Parmesan or Gruyere cheese optional, for garnish
Instructions
- Heat a large sauté pan over medium heat and add the oil. When the oil is hot, add the butter. When the butter has melted, add the onion, parsnips, carrots, celery and green beans. Cook, covered, 7-8 minutes, stirring after 3½ minutes. Uncover and add the garlic. Cook an additional 30 seconds. The vegetables should be softened, but still have a slight bite.2 tablespoons canola oil, 2 tablespoons unsalted butter, 1 yellow onion, 2 parsnips, 4 carrots, 2 ribs celery, 1½ pounds fresh green beans, 2 cloves garlic
- In a large stockpot or Dutch oven, add all remaining ingredients except the garnish ingredients (grated Parmesan and Gruyere cheeses).¼ head cabbage, 2 zucchini, 1½ pounds baby Yukon gold potatoes, 8 cups low-sodium chicken broth, 28 ounces peeled Roma tomatoes, 3 tablespoons tomato paste, 28 ounces water, ¼ cup chopped fresh parsley, 2 teaspoons bouquet garni seasoning, 1 teaspoon minced fresh rosemary leaves, ⅛ teaspoon crushed red pepper flakes, 2 teaspoons seasoned salt, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 Parmesan cheese rind, 5 ounces frozen peas
- Stir well and bring the mixture to a boil, reduce heat and simmer until vegetables have softened and the mixture has thickened and reduced to your liking. Remove the remaining Parmesan rind and season to taste with salt and pepper.
- Garnish with grated Parmesan or Gruyere and serve with crusty baguette and salad.freshly grated Parmesan or Gruyere cheese
Video
Notes
- I know this recipe has a ton of ingredients, but it is oh, so good!!
- Double the recipe. Soups are easy to make in large batches, and are one of the most freezer-friendly dishes around. So, double up on ingredients, grab a larger pot and make two meals instead of one.
- Nutritional information does not include optional ingredients.
Nutrition
Serving: 1bowl | Calories: 189kcal | Carbohydrates: 30g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 599mg | Potassium: 989mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4350IU | Vitamin C: 44mg | Calcium: 107mg | Iron: 3mg