Vegetable soup can be the perfect pick me up on a cold a gloomy day. The best part is…you can use whatever vegetables you happen to have on hand. Including fresh, frozen or a combination of both.
It’s been rainy and gloomy here for the past couple of days and the temperatures have finally dropped from the high 80’s to the mid 60’s. It might finally be fall here in Texas. I thought this would be a perfect time to make up a big batch of vegetable soup.
This soup is pretty terrific because it’s loaded with veggies (since you should be eating at least 5 servings of vegetables per day, this is a good source) and lots of flavor. I used chicken broth in this recipe for even more flavor, but you could just as easily use vegetable broth and make this soup vegan.
The other thing that I like about this soup is that you can use fresh or frozen vegetables in it. I like to use the frozen because it’s easier to just dump the bag into the pot rather than having to cut everything up. I also like that I have a slightly better variety of vegetables to use when I go frozen. Like, I can’t get corn this time of year, but I can get a bag of frozen corn to add to the soup. You can also use a combination of fresh and frozen veg. Just make sure everything is cut to the same size so that it cooks evenly.
This vegetable soup also works as a nice base for adding meat. Which I get is completely different than vegetable soup. Craig needs to have a bit of meat added to his to make it more filling for him. The big baby that he is. 😉 I find the quantity of vegetables in this soup to make it plenty filling for me.
Now that the weather is finally turning cooler and you’re looking for a bowl of comfort food. Why not give this vegetable soup a try? It’s loaded with flavor and healthy vegetables and it’s so good for you!
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- kosher salt
- freshly ground black pepper
- 32 ounces chicken broth
- 1 28 ounce can diced tomatoes
- 1 14½ ounce can cannellini beans
- 8 cups mixed vegetables
- 1 bunch kale, sliced into ribbons
- In a large stockpot, heat oil over medium heat. Once hot, add the onions, garlic, tomato paste, Italian seasoning, kosher salt and black pepper. Continue to cook until onions are translucent. Stir frequently. (Cook for approximately 5 minutes.)
- Add broth and tomatoes and bring to a boil then reduce to a simmer and cook for 10 minutes.
- Add beans, vegetables and kale to the pot and bring to a simmer and cook for 20-25 minutes.
- Add salt and pepper to taste.
- Serve hot.
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