This hearty Vegetable Soup is full of flavor and really healthy for you. It makes a great dinner, and there will be a lot leftover for lunch!
- 1 tablespoon oil
- 1 cup onion (diced)
- 1 tablespoon minced garlic
- 32 oz beef broth
- 3 cups cubed russet potatoes (about 2-3 medium potatoes)
- 14.5 oz petite diced tomatoes
- 8 oz tomato sauce
- 1 teaspoon parsley dried
- 1 teaspoon oregano dried
- ½ teaspoon thyme dried
- salt and pepper (to taste)
- 16 oz frozen mixed vegetables
Heat oil in a large soup pot. Add diced onions and cook for 1-2 mintues then add in minced garlic and allow to cok for an additional 30 seconds.
To your soup pot add beef broth, potatoes, diced tomatoes, tomato sauce, and all seasonings. Bring to a boil over medium/high heat.
Reduce heat to medium/low and add in frozen mixed vegetables. Cook for 20-25 minutes. Remove from heat and serve.
How to change up the flavors of Vegetable Soup:
So this is a very basic recipe for vegetable soup. One thing I cannot do in my household is really spice things up. My husband and kids are not very big fans of spicy foods. I do make soup a lot on my own, store it and eat it for lunches throughout the week. When I make this recipe just for my lunches I love to add things to spice this up a bit! Things you can add to this soup are:
Which kind of broth should I use?
Yes, I made a Vegetable Soup and it is not vegetarian. That is due to me using Beef Broth. I love the flavor the beef broth gives to the vegetables. It really stands out in my opinion with the veggies. I will say this though, switch this to Vegetable Broth and this soup is a great vegetarian option.
Can I freeze this soup?
Yes, you can freeze this soup. It is very easy to do. Once you have cooked the soup, take it off the heat and allow to fully cool. You do not want to put anything hot in a freezer container or bag and then freeze it. It is very important it is fully cool, as the steam that will come off in the freeze could cause your container to pop. Once cooled add to a freezer safe container or bag, and freeze. It should last for about 3 months.
How long will this soup last?
This soup has an after cooked shelf life of about 7 days. Store it in a container in the refrigerator and enjoy for about a week!
- A Can of Chiles
- Red Pepper Flakes
- Celery (diced up small)
- Other root vegetables (cube them small or the cook time my be affected)
Serving: 1servingCalories: 138kcalCarbohydrates: 26gProtein: 6gFat: 3gSaturated Fat: 1gTrans Fat: 1gSodium: 669mgPotassium: 698mgFiber: 5gSugar: 5gVitamin A: 3125IUVitamin C: 18mgCalcium: 60mgIron: 2mg