Posted Feb 05, 2020, Updated Apr 24, 2024 This homemade vegetable soup is a cold-weather staple that is healthy and hearty. I love serving it with a side of no knead bread, homemade biscuits, homemade french bread, or pretzel bread, and topping it with homemade croutons for a comforting winter meal. This easy vegetable soup contains a whopping seven cups of vegetables delivering loads of nutrients, plus beans for protein and fiber. It’s vegetarian, vegan and highly customizable to fit your personal dietary needs and taste preferences.
Vegetable Soup Recipe: Ingredients & Substitutions
You can easily customize this vegetable soup recipe to fit your specific tastes and dietary needs. So let’s chat about the ingredient and possible substituions!
Vegetable broth. Chicken broth is a good substitute. Vegetables. Choose your favorite vegetables, just be sure to use 7 cups. Suggestions include: broccoli, zucchini, cauliflower, spinach, kale, potatoes, sweet potatoes, etc. fresh vs. frozen. You can use frozen or fresh vegetables in this recipe with great results. I do not recommend using canned vegetables (besides the beans and tomatoes). Kidney Beans. We only use one can of beans in this vegetable soup recipe because they’re not my husband’s favorite (putting it lightly). Feel free to use any variety of beans and add 1 more can if you love beans. Diced tomatoes. choose your favorite – we love fire-roasted.
How to make Homemade Vegetable Soup
This vegetable soup recipe is so easy to make. But we’ll walk through the steps together to ensure your soup-making success. Don’t forget to watch the video too. Begin by sautéing the onion and garlic in olive oil until the onions are soft. Once the onions are soft, add the hard vegetables (carrots, peppers, and celery) to the pan plus another tablespoon olive oil, cover and cook until those veggies are soft and cooked through. Next, add the frozen vegetables and stir until they are evenly distributed throughout the vegetable soup mixture. Then add the diced tomatoes and stir to combine. Then, add the vegetable broth (or whichever broth you choose) and add the seasonings and beans and stir until everything is combined and the ingredients are evenly distributed. Once all the ingredients are mixed together, turn heat to high and bring mixture to a boil. After the mixture reaches a boil, reduce heat and simmer for 15-20 minutes or until vegetables are cooked.
Serve
Use a ladle to serve soup into bowls, top with parmesan cheese and fresh parsley. This soup is the perfect way to warm up on a chilly day, and pairs well with these recipes:
Top it with these homemade croutons and you will be in heaven. I love making this no knead bread or french bread and dipping it into this soup. Make a batch of these easy homemade biscuits. You can’t go wrong with a batch of these homemade dinner rolls served with this homemade vegetable soup. This pretzel bread is the perfect partner for this best vegetable soup recipe.
Store
Store this vegetable soup in an airtight container in the refrigerator for up to 1 week. Or in the freezer for up to 2 months. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
