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!
This is a super popular soup! Not only is this soup delicious but and it’s so easy to make. It just takes some chopping and a bit of simmering until you’ve got a soup everyone will love!
This is a recipe you’ll definitely want to add to your dinner or lunch prep. And it yields a pot full and makes great leftovers!
How To Make This Hearty Vegetable Soup Recipe
Melt butter in a pan, add the onion, parsnips, carrots, celery and green beans and garlic until softened.
In a large stockpot or Dutch oven, add all remaining ingredients except the garnish. Bring to a boil, reduce heat and simmer until vegetables have softened and the mixture has thickened and reduced to your liking. Season to taste with salt and pepper and garnish with grated Parmesan or Gruyere, then serve with crusty baguette and salad.
Enjoy!
Can I Make This Hearty Vegetable Soup In A Crock Pot?
Yes. To make it in a crock pot saute onions, carrots, garlic for a few minutes, add garlic saute 1 minute longer. Add to slow cooker along with potatoes, other veg, herbs, salt and pepper. Cook until veggies are tender on high heat about 3 hours or low heat about 6 – 7 hours. Add peas during the last 30 minutes.
Can You Freeze This Soup?
Yes, in fact this soup can be prepared and then frozen for a quick and easy dinner on another day. The best way to freeze soup is by first letting it cool in an ice bath. Next, you pour it into a zip-top plastic freezer bag and then simply lay it flat in the freezer. Or you can use sealed containers. The soup should last from 4-6 months in the freezer.
What To Serve With This Hearty Vegetable Soup
This filling and delicious soup is also so versatile, you can serve with all kinds of sides, here are a few:
Top Tips For This Hearty Vegetable Soup
- 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.
Check Out These Other Delicious Soups
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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.
Enjoy!
