Easy Vegetable Soup

By Tracy

6 Person

30 Minutes

347 Calories

Many recipes touting to be vegetable soup also contain chicken or beef stock as a base. Not here—this is a recipe for true vegetable soup, from scratch, that any vegetarian or vegan can enjoy.All it takes is vegetable broth (homemade is, best but water spiked with bouillon is fine), plenty of vegetables, and a few seasonings. You can adjust the vegetables in this recipe fairly easily.

Ingredients

Parmesan cheese
14 oz. Can tomatoes (undrained)
8 cups Vegetable broth
1 Bay leaf
1 tsp. Oregano
1 tsp. Thyme
1/2 tsp. Garlic powder
1/2 tsp. Salt
2 cups Mixed vegetables (chopped, try cauliflower, zucchini, or green beans)
2 Carrots (sliced and peeled)
2 Celery (chopped)
3 cloves Garlic (minced)
1/2 Large onion (chopped)
1 tbsp. Olive oil

Method

01

Gather the ingredients.
02

Heat oil in a large soup or stock pot. Add the chopped onion, optional minced garlic, chopped celery, and sliced carrots. Saute, stirring for 3 to 4 minutes until onions are soft but do not let them brown.
03

Add your choice of mixed chopped vegetables and heat for 1 to 2 minutes more. Do not let them brown.
04

Add salt, garlic powder, thyme, and oregano stirring to coat the vegetables well.
05

Add bay leaf, vegetable broth or water mixed with bouillon cubes, and undrained tomatoes. Bring to a boil, stir, reduce heat, and simmer until the vegetables are tender - about 8 to 12 minutes.
06

Adjust seasonings to taste.
07

Remove the bay leaf and serve your homemade vegetable soup with a sprinkle of Parmesan cheese substitute and some crusty bread or crackers.

Related Tags

Soup Recipes

Easy Vegetable Soup

3.8

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 347 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Parmesan cheese

14 oz. Can tomatoes (undrained)

8 cups Vegetable broth

1 Bay leaf

1 tsp. Oregano

1 tsp. Thyme

1/2 tsp. Garlic powder

1/2 tsp. Salt

2 cups Mixed vegetables (chopped, try cauliflower, zucchini, or green beans)

2 Carrots (sliced and peeled)

2 Celery (chopped)

3 cloves Garlic (minced)

1/2 Large onion (chopped)

1 tbsp. Olive oil

03 Method

Step 1

Gather the ingredients.

Step 2

Heat oil in a large soup or stock pot. Add the chopped onion, optional minced garlic, chopped celery, and sliced carrots. Saute, stirring for 3 to 4 minutes until onions are soft but do not let them brown.

Step 3

Add your choice of mixed chopped vegetables and heat for 1 to 2 minutes more. Do not let them brown.

Step 4

Add salt, garlic powder, thyme, and oregano stirring to coat the vegetables well.

Step 5

Add bay leaf, vegetable broth or water mixed with bouillon cubes, and undrained tomatoes. Bring to a boil, stir, reduce heat, and simmer until the vegetables are tender - about 8 to 12 minutes.

Step 6

Adjust seasonings to taste.

Step 7

Remove the bay leaf and serve your homemade vegetable soup with a sprinkle of Parmesan cheese substitute and some crusty bread or crackers.

04 Author