Let’s hug over bowls of steamy vegetable soup with huge hunks of seedy sourdough! Cuz everyone needs a legit soup recipe in their back pocket and this is yours (we’re clapping). What makes a perfect vegetable soup, you ask? She’s simple to make, bursting at the seams with colorful veggies, and just what the doctor ordered. I know cuz I’m the [self-proclaimed] soup queen! Whether you’ve caught a winter bug, you’ve moved on from creamy soups, or you’re simply craving liquid nourishment, this recipe is the answer. So many veggies! All the herbs! A good squeeze of lemon! Oh my.
So what’s in it?
I love that a bowl of this magic boasts 8 grams of filling fiber, 7g of plant protein, and oodles of disease-fighting antioxidants from all the veggie. Filling indeed!
Olive oil: A bit of fat adds richness to the soup. Mirepoix: A mix of onion, celery, and carrot builds our flavor base. Garlic: Lots of fresh garlic to flavor our soup. There’s a time and a place for garlic powder but here ain’t it! Potatoes: For a hearty texture addition and to give the soup staying power. I like Russet because they hold their texture. Kidney beans: A nice pop of color, texture, and plant protein. Chickpeas also work. Italian seasoning: An easy way to add a lot of crave-worthy flavor. Canned diced tomatoes: To add amazing umami flavor, plus a concentrated source of the antioxidant lycopene! Corn: A nice dose of yellow color and subtle sweetness. I use frozen. Broth: Broth is great for flavoring soup (I always have a jar of Better than Bouillon in the fridge). I use vegetable broth but you could also use chicken broth. Lemon: I love the bright acidity lemon adds to make the soup really pop. Parsley: A pop of fresh herbs to bring the soup to life.
Let’s make it!
You can use a slew of veg!
I’m so glad you asked, because the world is your oyster!
Frozen peas or corn: Adds subtle sweetness and color. Canned or frozen work well. No need to defrost. Green beans: Always a fun classic vegetable soup addition! Parsnip: Sweet and full of texture. Zucchini: A great addition in the summer when it’s in season. Shiitake mushrooms: If you’re looking for extra umami. Cauliflower or broccoli: For some body and nutrients galore. Bell peppers: Lovely flavor and color. Spinach: A handful of leafy greens is always a good idea. Fresh basil: Another flavorful warm weather addition.
Serve it like a boss
We’ve got options, people! I garnished my bowls with a drizzle of quality extra virgin olive oil for extra richness. A big squeeze of fresh lemon juice (I keep pronouncing it lee-MONE in my brain) is always encouraged. And lettuce not forget a sprinkle of fresh parsley. If you’re a lucky duck with Parmesan on hand, you better go there. Lastly, hunks of bread. Did I mention my love for bread?
If you have leftovers…
Leftover soup stored in an air-tight container in the refrigerator will last up to 4 days. To freeze, place cooled soup in a freezer baggie. Tightly seal bag and remove air. Lay flat in the freezer for easy storage and store for up to 3 months. Once frozen, you can thaw it overnight in the refrigerator and then reheat it over the stove or in the microwave.
Please let me know how this yummiest vegetable soup recipe turns out for you by leaving a star rating and/or comment! I hope you’re as obsessed as I am.
Slow cooker: Place all ingredients except the parsley and lemon juice in the slow cooker and cook for 6 hours on low heat or 3 hours on high heat. Stir in parsley and lemon at the end once the veggies are tender.
