Homemade Vegetable Soup Recipe
This Vegetable Soup Recipe is exceptionally good! I make this for large groups on cold days and everyone asks for the recipe. There is nothing quite like homemade vegetable soup to warm the soul and put smiles on faces.
Ingredients
- 3 tbsp extra virgin olive oil
- 2 cups yellow onion chopped
- 4-5 stalks celery chopped
- 2 1/4 cups carrots peeled and chopped
- 2 tbsp butter
- 6 garlic cloves minced
- 4 cups vegetable stock
- 4 cups chicken broth For vegetarian soup, simple omit the chicken broth and substitute with more vegetable stock
- 2 14.5 oz cans diced tomatoes undrained
- 3-4 medium golden potatoes peeled and diced
- 1/2 cup fresh parsley chopped
- 3 bay leaves
- 2 1/2 tsp fresh thyme minced
- 2 1/2 tsp fresh sage minced
- 2 1/2 tsp fresh rosemary minced
- salt large pinch
- 2 tsp black pepper
- 2 cups frozen green beans
- 1 cup frozen peas
- 1 1/2 cups frozen corn
- 1 1/2 cups ditalini pasta uncooked, optional
- 1 cup kidney beans
- 2 cups fresh spinach
- 1/4 cup green onion chopped, garnish
Method
- In a large soup pot, on medium-high heat, heat the olive oil and butter through until melted. Once heated, add in the onions, carrots, and celery and saute for 4-5 minutes. Once softened, add in the garlic and saute for an additional 30 seconds. Add the broth, tomatoes, parsley, potatoes, bay leaves, salt and pepper. Bring the soup to a boil, then add in green beans and corn. Reduce the heat to medium, and simmer until potatoes are nearly fork-tender, about 25-30 minutes. Add in the ditalini pasta 8-10 minutes before the end of cook time, so that the pasta is cooked al dente. Add the peas and cook an additional 5 minutes. Finally, add in the fresh spinach just before serving, allowing the leaves to slightly wilt. Serve hot and enjoy!
Nutrition
Calories498kcalCarbohydrates86gProtein17gFat12gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat5gSodium1283mgPotassium1384mgFiber12gSugar11gVitamin A10369IUVitamin C66mgCalcium141mgIron5mg