Hearty Vegetable Soup Recipe
Servings: 12 people
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!
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1 yellow onion chopped
- 2 parsnips peeled & copped
- 4 carrots peeled & cut into ¼-inch slices
- 2 stalks celery sliced into ¼-inch slices
- 1½ pounds fresh green beans trimmed & cut into ½-inch pieces
- 2 garlic cloves 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 chicken broth homemade is best
- 1 28 ounce can peeled Roma tomatoes, (San Marzano are best)
- 3 tablespoons tomato paste
- 1 can 28 ounces water
- ¼ cup chopped fresh parsley
- 2 teaspoons Bouquet Garni
- 1 teaspoon minced fresh rosemary leaves
- 1/8 teaspoon crushed red pepper flakes
- 2 teaspoons Lowry’s Seasoned Salt
- ½ kosher salt
- ½ teaspoon freshly ground black pepper
- 1 small Parmesan cheese rind optional
- 5 ounces frozen peas optional
- Garnish: freshly grated Parmesan or Gruyere cheese
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.
In a large stockpot or Dutch oven, add all remaining ingredients except the garnish ingredients (grated Parmesan and Gruyere cheeses).
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.
Note: I know this recipe has a ton of ingredients, but it is oh, so good!!
If you so wish, you can reduce the type of vegetables…just try to substitute about the same amount of your favorite vegetables. This is such a versatile soup. Ground beef or sausage, hearty greens and/or other vegetables and seasonings can be added. Just have fun with it – experiment to make it your own.
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.