Hearty Vegetable Soup

I love this recipe because it is the perfect way to use up all of the vegetable odds and ends you have in your fridge, pantry, or (if you’re like me) the giant bowl on your counter. I used everything from peppers and onions to half a bag of frozen peas and few assorted potatoes I had lying around. I grew up in a house where you got into some trouble for wasting food, so recipes like there are second nature for me.

I also love this recipe because it is so healthy. I used olive oil to cook my veggies, but that is the only fat you’ll see here. I use low-sodium vegetable stock for the base of the soup, and flavor it with a little bit of balsamic vinegar and a lot of spices. It’s a very versatile recipe so don’t be afraid to experiment with your spices. This soup will probably taste a little bit different every time I make it, but that’s what makes it special! Cooking is partly a science, but also partly an art, and I try not to get hung up on exactness. I hope you give it a try!

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Hearty Vegetable Soup

This soup is hearty, healthy, and delicious! It’s the perfect fall meal for a large group, or for some seriously easy meal prep. You’ll see that a lot of the veggie recommendations are approximate. I cleaned out my fridge making this, so don’t be afraid to experiment and use whatever veggies you have on hand. Enjoy!

Course Dinner

Cuisine American

Keyword Healthy, Soup, Vegetables

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Ingredients

• 1-2 bell peppers diced
• 1 onion diced
• 2 cups fresh diced tomatoes or 1 can diced tomatoes
• 1 cup diced carrots
• 1-2 cups fresh or frozen peas
• 1-2 cups fresh or frozen corn
• 1 cup broccoli chopped
• 1 can chickpeas
• 2-3 cups diced sweet or white potatoes or both!
• 3 cups fresh spinach roughly chopped
• 3-4 cloves of garlic minced
• 3 tbs olive oil
• 32 oz low-sodium vegetable stock
• 1 can tomato sauce
• 1 tbs balsamic vinegar
• 1/2 tbs honey
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried oregano or 1 tbs fresh
• 1 tsp dried parsley or 1 tbs fresh
• 1/2 tsp dried basil
• Red pepper flakes to taste

Instructions

1. Add your olive oil, peppers, onions, carrots, and potatoes to a large pot over a medium heat. Cook for 5 minuntes until vegetables start to soften.
2. Add tomatoes, peas, broccoli, corn, chickpeas, and garlic, and continue to cook for another 10 mintues.
3. Add your vegetable stock, tomato sauce, balsamic vinegar, honey, 2 cups of water, and spices, and bring to a boil.
4. Reduce to a simmer, add in your spinach, and cook on a low heat for at least 30 minutes.
   
5. Garnish with fresh oregano, red pepper flakes, parsley, or whatever your heart desires, and enjoy!
   

Modifications

Want a vegan recipe? Substitute agave nectar for the honey.
Making ahead? You can refrigerate and reheat this soup easily, and even freeze it and enjoy it in a few weeks!