All The Veggies Vegetable Soup Recipe

All The Veggies Vegetable Soup Recipe: This homemade vegetable soup truly is the best—it has received hundreds of 5-star reviews! Ideal for a filling, healthful lunch or dinner. made with high-fiber, healthful ingredients such as tomatoes, carrots, and kidney beans.

Very tasty, extremely comforting, and simple to prepare in less than an hour on the stovetop. Everybody is requesting the recipe!

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All The Veggies Vegetable Soup Recipe

Chopped Greek Chicken Sandwich Recipe

• 2 tbsp extra virgin olive oil
• 1 large onion, diced

 

• 4 cloves garlic, minced
• 3 medium carrots, diced

 

• 3 stalks celery, diced
• 2 medium potatoes, peeled and diced (I use Russet)

Harissa Honey Chicken Recipe

 

• 2 tsp Italian seasoning
• 4 cups vegetable broth + 1 cup water (I like Better Than Bouillon)

 

• 2 15oz cans diced tomatoes
• 1 cup corn kernels (I used frozen)

 

• 1 15oz can kidney beans, drained and rinsed
• 1 bay leaf

 

• ¼ cup fresh parsley, chopped
• 1 tbsp freshly squeezed lemon juice, or to taste

• In a large Dutch oven, heat the oil over medium-low heat. When heated through, add onion and 1 tsp kosher salt; stir often and cook for 5 minutes. Cook the potatoes, celery, carrots, and garlic for an additional five minutes while stirring often. Cook for a further minute after adding the Italian seasoning.

• Add the tomatoes, beans, corn, bay leaf, broth, water, and a few pinches of black pepper. After bringing to a boil, lower the heat to a simmer and cook, covered, for about 35 minutes, or until the veggies are soft.

• Take off the heat and mix in the lemon juice and parsley. Take off the bay leaf and add salt and pepper to taste (don’t be shy, I added a lot!). Accompany it with warm, crusty bread.

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NUTRITION

% DAILY VALUE

NOTES 

• Directions for the Instant Pot: Fill the Instant Pot with all the ingredients, excluding the lemon and parsley. Cook for seven minutes under high pressure. After 10 minutes of manual pressure release, quickly release any residual pressure. Add salt to taste, then mix in parsley and lemon juice.

FAQs AND QUESTIONS

How to make (step-by-step)

• For five minutes, sweat the onions with a dash of olive oil and salt.
• After five minutes, add the potatoes, celery, carrots, and garlic.
• Cook for one more minute after adding the Italian spice.
• Add the tomatoes, bay leaves, beans, corn, and water to the broth. Mix everything together.
• Heat till boiling. Cook the vegetables for 35 minutes, covered, over low heat, or until they are soft. Add the lemon and parsley, then season to taste.

What other vegetables can I use?

• Frozen peas or corn: Adds subtle sweetness and color. Canned or frozen work well. No need to defrost.

• Green beans: Always a fun classic vegetable soup addition!

• Potatoes: I love russet potatoes for texture, but sweet potatoes will also work great.

• Parsnip: Sweet and full of texture.

• Zucchini: A great addition in the summer when it’s in season.

• Shiitake mushrooms: If you’re looking for extra umami.

• Cauliflower or broccoli: For some body and nutrients galore.

• Bell peppers: lovely flavor and color.

• Spinach: A handful of leafy greens is always a good idea.

• Fresh basil: is another flavorful warm weather addition.