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Fully filled vegetable soup | Sweet peas and saffron


Relax with a bowl of vegetable soup! With a delicious tomato juice and fresh vegetables, it is much tastier than a can and is simple to store in the refrigerator.

In cold weather I prefer classic casual food: Casserole, Casseroleand of course soup! This hearty vegetable soup is a great way to obtain your daily serving of veggies even during the colder months.

With tons of vegetables like carrots, celery, onions, garlic, cauliflower, zucchini, and tomatoes, it's nutritious, moisturizing, and delicious too!

Your reasons for this vegetable soup recipe

  • It's a flexible recipe, and you can use almost anything in your fridge
  • Fridge and freezer friendly for simple lunch
  • full of vegetables but still filling and filling

record video

Check out the video below for a step-by-step guide on how to cook vegetable soup! You can find more recipe videos. Youtube channel.

Content notes

  • sliced ​​tomato– If you want to add modern flavors to the soup, take a variety of rotel or chopped tomatoes like rotel or herbs and garlic.
  • Beans– We add beans to the soup and a texture variation for protein. Feel free to replace it with your favorite bean; black beans, chickpeas, or white beans work great.
  • cauliflower– Use fresh or frozen, but if you use frozen they can be great for soup
  • vegetables– This soup recipe is very flexible and you can replace almost any vegetable with veggies that you may need to use in your fridge! More on this below.
  • Meat water Keep veggie with vegetable broth or you can make your own homemade bone broth.

Step by step instructions

Fry the onions in a blue saucepan

Fry the onion Heat the olive oil in a saucepan of 4 liters or more. Add the onions and sauté them for 5-7 minutes until they are soft and translucent.

Onion and garlic in a blue saucepan

Add the garlic Leave a place in the middle of the onions and add the garlic. Cook for 1 minute, stirring, until it smells kind and is fully cooked.

Ingredients for vegetable soup in a blue saucepan

Decoction- Add carrots, celery, cauliflower flowers, zucchini, basil, thyme, salt, bay leaf, chopped tomatoes, and vegetable broth. Stir and scrape the bottom of the pan to make sure nothing gets stuck. Cover the saucepan, bring it to a boil, turn the heat down and let the soup cook for 30 minutes. You want the carrots and celery to be soft.

Vegetable soup cooked with kidney beans on top

Add kidney beans Before serving, remove the bay leaf and stir in the kidney beans. If necessary, season the salt to taste and adjust.


Recipe FAQ + tips

Prepare vegetables

I recommend that you chop all of your vegetables and obtain them alert before you commence cooking. Cut these into small pieces (1 inch or smaller) as the soup cooks faster and it isn't fun to eat large chunks of vegetables in the soup. You can use frozen vegetables, but keep in mind that when frozen they are difficult to chop, so your soup may have larger pieces of vegetables in it.

Flavor base

If you take the time to fry the onion and garlic, they will turn out hot and dense to soft, soft and slightly sweet. This is the flavor base of the soup which uses sour tomatoes and dried herbs to create a great flavor. Do not skip this step.

What are the top vegetables for the soup?

You can add almost any vegetable (fresh or frozen) to the soup! My favorites are onions, tomatoes, carrots, and celery because they make a great flavor base and provide nutrients.

What can I add for flavor to my vegetable soup?

As it is written, this soup has a delicious taste, but if you want to increase the umami, you can add a teaspoon of Worcestershire sauce or soy sauce to the onion when frying it. You can also mix it up by squeezing a lemon just before serving and serving it with a pinch of freshly grated parmesan cheese to enhance the flavor.

What are the benefits of vegetable soup?

It's wealthy in nutrients, moisturizing, but low in calories.

Other vegetables that you can add

You can use almost anything in your refrigerator including (but not limited to) the following:

  • broccoli
  • green beans
  • Corn or peas (fresh or frozen) *
  • parsnip
  • Kale or spinach *
  • Potato or sweet potato
  • to squeeze
  • leek

Keep in mind that changing vegetables can commute the cooking time. To the top of your knowledge, determine when vegetables are soft enough to eat.

* Add vegetables and peas at the same time as kidney beans.


Storage + warming up

This soup is in good condition and tastes even better on the second day! How to safely store and reheat this recipe:

  • Fridge- Let cool completely, then cover the pot or portion in storage jars. Store in the refrigerator for up to 4 days.
  • Freeze- Let cool completely, then separate in glass or Freezer glasses made of plastic. To account for expansion, abandon 1/4 of the jar empty and abandon the lids apart until the soup is completely frozen. Freeze for up to 3 months.
  • thawing Chill overnight (speed up the process by letting it sit on the counter for a few hours or by submerging the glass in water).
  • Warm up Heat individual portions in the microwave until they evaporate. Heat the whole pot over medium heat for 15-20 minutes, stirring frequently.

Check out my favorite freezer container!

More soup recipes

☆ Did you make this recipe? I would love to hear how it turned out! Leave me a rating and star rating in the comments below. Your comments are very helpful!

Healthy vegetable soup

Course: Lunch, soup

Local cuisine: American

Calorie: 159kcal

Portion: 6th

Relax with a bowl of vegetable soup! With a delicious tomato juice and fresh vegetables, it's much tastier than a tin can and keeps well in the refrigerator.

Preparation time15th minute

cooking time40 minute

total time55 minute

  • Fry the onion Heat the olive oil in a saucepan of 4 liters or more. Add the onions and sauté them for 5-7 minutes until they are soft and translucent.

  • Add the garlic Leave a place in the middle of the onions and add the garlic. Cook for 1 minute, stirring, until it smells kind and is fully cooked.

  • Decoction- Add carrots, celery, cauliflower flowers, zucchini, basil, thyme, salt, bay leaf, chopped tomatoes and vegetable broth. Stir and scrape the bottom of the pan to make sure nothing gets stuck. Cover the saucepan, bring to a boil, lower the heat and let the soup cook for 30 minutes. You want the carrots and celery to be soft.

  • Add kidney beans Before serving, remove the bay leaf and stir in the kidney beans. Try the salt and adjust if necessary * see note 4

Fresh or frozen cauliflower can be used, but try sticking to cauliflower flowers 1 inch or smaller
Consider adding roasted, garlic + herbs, or flavored diced tomatoes like rotel for more flavor.
3- Kidney beans can be replaced with your favorite beans. Chickpeas, white beans, or black beans will work
4- For extra flavor, squeeze fresh lemon juice (1 tablespoon) and 1/2 cup of freshly grated Parmesan cheese.
warehouse

  • fridge– Let cool completely, then cover the pot or portion in storage jars. Store in the refrigerator for up to 4 days.
  • Freeze- Allow to cool completely and then sort into glass or plastic freezer glasses. To account for expansion, abandon 1/4 of the jar empty and abandon the lids apart until the soup is completely frozen. Freeze for up to 3 months.

Warm up
Heat the individual portions in the microwave until they evaporate. Heat larger portions in a saucepan over medium heat for 15-20 minutes.
Other vegetables that you can add

  • broccoli
  • green beans
  • Corn or peas (fresh or frozen) – add with kidney beans
  • parsnip
  • Kale or spinach – add it with kidney beans
  • Potato or sweet potato
  • to squeeze
  • leek

Offer: one/ 6 of the batch | Calorie: 159kcal | Carbohydrates: 27G | Protein: 7thG | Fat: 3G | Saturated fatty acids: 0G | Cholesterol: 0mg | Sodium: 955mg | Potassium: 655mg | Fiber: 7thG | Sweets: 6thG | Vitamin A: 3915IU | C vitamin: 22.6mg | Calcium: 73mg | Iron: 3.1mg


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