This Hearty Vegetable Soup recipe is not only healthy, but filling and satisfying. It’s packed full of veggies including zucchini, carrot, celery and green beans. It’s easy to make and you’re going to love having this in your fridge (or freezer) for easy and healthy lunch options!
This is a super popular soup! Not only is this soup delicious but and it’s so easy to make. Soups are the perfect pantry meal, because you can just grab what you have and go. And I especially love this soup for meal prep, because it holds up well in the freezer.
It just takes some chopping and a bit of simmering until you’ve got a soup everyone will love!
This is a recipe you’ll definitely want to add to your dinner or lunch prep. And it yields a pot full and makes great leftovers!
How To Make Hearty Vegetable Soup
Can I Make Vegetable Soup In A Crock Pot?
Yes. To make it in a crock pot saute onions, carrots, garlic for a few minutes, add garlic saute 1 minute longer. Add to slow cooker along with potatoes, other veg, herbs, salt and pepper. Cook until veggies are tender on high heat about 3 hours or low heat about 6 – 7 hours. Add peas during the last 30 minutes.
Can You Freeze This Soup?
Yes, in fact this soup can be prepared and then frozen for a quick and easy dinner on another day.
- The best way to freeze soup is by first letting it cool in an ice bath.
- Next, you pour it into a zip-top plastic freezer bag and then simply lay it flat in the freezer. Or you can use sealed containers.
- The soup should last from 4-6 months in the freezer.
This filling and delicious soup is also so versatile, you can serve with all kinds of sides, here are a few:
- Garlic Cheesy Cornbread
- Oatmeal Bread Rolls With Molasses
- Best Broccoli Salad
- Apple Cheddar Waffle Sandwich
Vegetable Soup Recipe Tips
- 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.
- Make sure to sweat the vegetable. To make a good soup, you have to build flavors as you go. Vegetables like onion, garlic, celery and carrots — referred to as ‘aromatics’ — are part of most soup recipes for this very reason, sautéed in oil or butter as a first step of flavor-making. Be sure they’re cooked long enough to be softened (and release their flavor) before moving on to the next step.
- Chop in spoon sizes. When chopping vegetables, think about how big you want them to be on the spoon.
- Make sure to simmer. Once soup has come to a boil, reduce to a simmer and make sure that it stays there. Boil things too vigorously, and the vegetables will get mushy, the meat will toughen, and the noodles will start to break down.
- Change up the veggies. I love the combination of vegetables (lots of winter veggies good for the colder months) I used in this recipe, but the great thing about soup is that it’s a good way to clean out your fridge. So if you are missing one of the listed vegetables, but maybe have something else, give it a try!
Check Out These Other Delicious Soups
- Broccoli And Cheese Soup With Gnocchi
- Best Chicken Soup Recipe
- Philly Cheese Steak Soup
- Best Minestrone Soup