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Wednesday, February 19, 2025

Vegetable Soup | Diethood


This simple vegetable soup recipe is a comforting, healthful bowlful full of hearty chickpeas, a great deal of taste, and loads of veggies in a wealthy, tomato-y broth. Add every thing to a soup pot and simmer!

If anybody wants me, I’ll be holding cosy and heat this season with simple recipes like this minestrone soup, cozy lentil soup, and my sluggish cooker vegetable soup which has similarities to this one, made within the crock pot. 

Overhead view of a pot of vegetable soup garnished with parsley and grated parmesan cheese.

 

These days, it’s been full-blown soup climate, and I like it. Round this time yearly, I’ve about twenty soups and stews on my to-make listing, from creamy crab soup to savory mushroom soup and sluggish cooker beef stew. For a vegetarian possibility, thoughts you, nothing beats an excellent old style bowl of stovetop vegetable soup! Which brings us to right now’s recipe.

My favourite vegetable soup is additional flavorful and healthful, bulked up with chickpeas. You may additionally use lentils, pasta, or rice. That is a kind of home made soup recipes the place something goes, the place all of the substances get simmered in a savory, tomato-based broth. It’s one of the best. Comfortable slurping!

Why I Can’t Get Sufficient of This Vegetable Soup Recipe

  • Expend leftover veggies. This vegetable soup is my clean-out-the-fridge-and-pantry soup. I make it at any time when I’ve an overflow of veggies within the crisper drawer, and it’s very versatile. Nearly any recent or canned greens, beans, and many others. work properly on this recipe.
  • Fast and straightforward. You’ll sauté the greens and simmer the soup all in the identical pot. This soup is prepared in about half-hour. Get these dinner rolls prepared for dunking!
  • Nice for leftovers. I’m satisfied that this vegetable soup tastes even higher within the days after it’s made! Refrigerate or freeze the leftovers to reheat for lunches and dinners all through the week. The flavors have much more time to mingle.
Overhead close up view of a ladle scooping vegetable soup from a large pot below.Overhead close up view of a ladle scooping vegetable soup from a large pot below.

Soup Elements

This hearty vegetable soup with chickpeas is the sort of recipe that you just make on chilly days when a film marathon on the sofa is so as. Cozy soup + cozy PJs? Heaven. It begins with just some primary substances and you’ll simply improvise relying on what’s in your fridge and pantry. 

I’ve included some notes on what I exploit right here, and you’ll discover the printable substances listing with the complete recipe particulars within the recipe card beneath the put up.

  • Butter and Olive Oil – You should use one or the opposite, however I like each. Butter provides taste, whereas olive oil is greatest for sautéeing.
  • Onion, Carrots, and Celery – Our little fragrant trifecta. This mixture of diced yellow onion, sliced carrots, and chopped celery creates the flavour base for a lot of soup recipes.
  • Garlic and Bay Leaf – To construct on the flavors within the veggies. I like to recommend recent garlic. You’ll be able to adapt the variety of cloves to style.
  • Chickpeas – I’ve a ton of canned chickpeas left over after splurging for all of the chickpea salads I made this summer season, in order that’s what I exploit. Make sure to drain and rinse them first. In case you don’t have chickpeas, you possibly can exchange them with extra veggies or one other legume, like white beans.
  • Diced Tomatoes – Additionally canned. In contrast to the chickpeas, you possibly can depart the tomatoes undrained. I feel fire-roasted tomatoes could be a good way so as to add one other layer of taste to this soup.
  • Turmeric – A small quantity of floor turmeric goes a good distance. It provides a pleasant earthy taste and vibrant colour to the soup. In case you don’t have any, nevertheless, it’s wonderful to skip it.
  • Broth – This may be vegetable broth (in case you’re holding this soup vegetarian) or low-sodium rooster broth. When you’ve got home made inventory available, go forward and use it!
  • Garnishes – Freshly grated parmesan and chopped parsley, for serving.
Vegetable soup in a pot garnished with parsley and grated parmesan cheese.Vegetable soup in a pot garnished with parsley and grated parmesan cheese.

Find out how to Make Vegetable Soup

This satisfying vegetable soup recipe comes collectively in 35 minutes from begin to end, and I make it in a single pot, so clear up is sweet and straightforward afterward. The steps are quick and candy:

  • Sauté the veggies. Start by including the onions, carrots, celery, garlic, and a bay leaf to a big soup pot with oil. Season with salt and pepper, after which stir now and again over medium warmth whereas the veggies sauté and soften.
  • Put it collectively. Now, stir within the drained chickpeas and (undrained) tomatoes. Sprinkle in a little bit turmeric, then add the rooster broth and water. 
  • Simmer. Carry the pot to a boil, then a low simmer. Go away the soup to cook dinner for 10 minutes.
  • Serve. Lastly, take the pot off the warmth and alter the seasonings to style. Ladle the vegetable soup into bowls and sprinkle over freshly grated parmesan and chopped parsley for serving. 

Straightforward Recipe Variations

Bear in mind after I stated this home made soup is one of the simplest ways to filter out the fridge? Listed here are extra scrumptious ingredient concepts that you would be able to add:

  • Greens. Wilt in child spinach, chopped kale, cabbage, or bok choy.
  • Extra veggies. Add diced bell peppers, sliced mushrooms, broccoli, zucchini, potatoes, or candy potatoes. You’ll be able to pre-cook or sauté the veggies alongside the onions, carrots, and celery. An alternative choice is to make use of a frozen vegetable medley.
  • Herbs. Stir in recent or dried herbs like basil, oregano, thyme, or rosemary. You too can increase the flavors with a mix like Italian seasoning.
  • Canned substances. Stir in candy corn, cannellini beans, white beans, or lentils. Bear in mind to empty and rinse any canned substances earlier than including them to the soup.
  • Grains. If I’ve leftover cooked rice, bulgur wheat, barley, or quinoa within the fridge, I’ll chuck it into my veggie soup! On this case, I often add a little bit additional broth.
  • Pasta. Make vegetable noodle soup and add your favourite cooked egg noodles. Good sorts of pasta for soups are smaller shapes like ditalini, orzo, macaroni, or mini shells.
  • Protein. Shred up leftover roast rooster to stir into the soup, or add cooked cubed steak bites for straightforward beef and vegetable soup. You may additionally add a plant-based protein, like cubed tofu.
A bowl of vegetable soup surrounded by saltine crackers on a plate.A bowl of vegetable soup surrounded by saltine crackers on a plate.

Storing and Reheating Leftovers

  • Refrigerate. Retailer your cooled vegetable soup hermetic within the fridge for as much as 4 days.
  • Reheat. Heat the soup within the microwave or a saucepan on the stovetop.
  • Freeze. Permit the soup to chill fully, then switch it to a freezer-safe container to freeze for as much as 3 months. Thaw the soup within the fridge earlier than reheating.

Extra Vegetarian Soup Recipes

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  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, sliced into skinny rounds
  • 4 celery stalks, thinly sliced
  • 4 garlic cloves, minced
  • 1 bay leaf
  • salt and freshly floor black pepper, to style
  • 2 cans (15 ounces every) garbanzo beans (chickpeas), drained and rinsed properly
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • ½ teaspoon floor turmeric
  • 4 to five cups low sodium vegetable broth, or rooster broth
  • shredded Parmesan cheese, for serving (non-obligatory)
  • chopped recent parsley, for serving (non-obligatory)


  • Sauté the veggies. Warmth butter and oil in a soup pot over medium warmth. Add onions, carrots, celery, garlic, bay leaf, salt, and pepper. Stirring sometimes, cook dinner for six to eight minutes, or till greens are tender.

  • Put all of it collectively. Stir in chickpeas and tomatoes; season with turmeric. Add rooster broth and water, and blend till properly mixed, then flip the warmth to excessive and convey the combination to a boil.

  • Simmer. Decrease warmth to a simmer and proceed to cook dinner for 10 extra minutes.

  • Season and serve. Take away from warmth, style for seasonings, and alter accordingly. Garnish with parmesan cheese and parsley. Get pleasure from!

Serving: 1cup | Energy: 253kcal | Carbohydrates: 37g | Protein: 10g | Fats: 8g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Trans Fats: 0.1g | Ldl cholesterol: 4mg | Sodium: 597mg | Potassium: 564mg | Fiber: 10g | Sugar: 9g | Vitamin A: 4297IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 4mg

Dietary information is an estimate and offered as courtesy. Values could range in response to the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.

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