EASY HOMEMADE VEGETABLE SOUP
This garden vegetable soup is perfect for a cold-weather dinner. If you are craving something warm and need to use up veggies sitting in the fridge, then you got to learn how to make a basic soup. Using some aromatics, spices, kid friendly vegetables, tomatoes and stock gives you the best homemade soup. It’s hearty, full of vegetables, flavor and you just can’t go wrong with a soup recipe.
WHY I LOVE MAKING HOMEMADE SOUP
Honestly, I love soups but don’t often find myself ordering soup from a menu. I find premade soups usually very salty and not fresh. Not to mention kids always end up picking out ingredients that they complain about. Homemade soup is so versatile, you pick what you want to add. Great way to use up any vegetables or ingredients. If you have fresh stock, this will elevate the soup’s flavor.
WHAT VEGETABLES TO ADD TO A VEGETABLE SOUP
Vegetable soup is so versatile you can add any vegetable you like. I would keep the combination to 2 or 3 vegetables. But if you have picky kids, start off with just adding 1 vegetable, you really can’t go wrong.
I used onions, garlic, carrots and celery as aromatics to start a flavor profile. If you want to disguise these for a picky eater, just blend these up before sauteing.
Other vegetables I used
- Frozen corn
- Green beans
- Handful of spinach
It will depend on what type of soup you are making and how many vegetables you would like to add. If you have roasted vegetables those can be added to the soup. A soup that has starchy vegetables like potatoes and corn will continue to thicken.
Chopping all the vegetables for your soup will really enhance your knife skills. You can buy precut vegetables from the grocery store. Using a food processor to chop the vegetables will work great. Make sure to chop or dice the vegetables to the same size. This will ensure everything cooks at the same time and will also look pleasing to the eye. I use fresh and frozen vegetables; it really depends on what I have on hand.
I had chicken stock on hand. If you want this to be a complete vegetarian soup, then you can use vegetable stock. Adjust the salt depending on if you’re using salted or low-sodium stock. Canned tomatoes also have added salt. Start off with less salt and taste and adjust. If you like more of the tomato flavor from the canned crushed tomatoes and fire roasted tomatoes, you can use less stock.
CANNED CRUSHED TOMATOES AND FIRE ROASTED TOMATOES
The soup liquid in this soup also came from the tomatoes. I like the body the crushed tomatoes give to this soup and the roasted tomato flavor. This in combination with the chili flakes there is a slight kick to the soup but not spicy. Canned tomatoes also come pre seasoned. I look for canned tomatoes that have no added salt. So just think about if you will need additional seasoning. You don’t have to add the same amount of tomatoes I added if you don’t like the strong tomato flavor to come through. If you would like you can use fresh tomatoes.
This soup has plenty of flavor. But if you like your soup heavily seasoned you can always add more of the same seasoning. If you have some fresh herbs like parsley, basil or cilantro on hand they would make a great addition. Also, a fresh squeeze of some lemon juice would be delicious.
HOW TO SERVE SOUP
Soup can be a meal on its own, especially if it has a combination of protein, grain and some vegetables. We like to enjoy soup with salads, sandwiches or bread.
WHAT TO DO WITH LEFTOVERS
Soups make great leftovers because the flavors have enough time to develop. Soups can be stored in the fridge in airtight containers for about 3-4 days. But always smell and taste stored food to check for spoiling.
If you would like to freeze the soup, you can divide the soup in smaller freezer safe containers. Once the soup has come to room temperature, place it in the freezer. Soup can last about 3 months in the freezer, depending on the ingredients and how it was stored. You can defrost it in the refrigerator or the microwave.
FEW MORE GREAT SOUP OPTIONS TO TRY
EASY HOMEMADE VEGETABLE SOUP
- a heavy soup pot or Dutch oven
- 2 tablespoon olive oil
- 1 medium onion, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced or grated
- 1 teaspoon red chili flakes
- 1/2 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- 1 1/2 teaspoon salt (adjust depending on how salty the stock is )
- 1 14.5 oz can crushed tomatoes
- 1 14.5 oz can fired roasted tomatoes
- 8 cups stock (I used chicken stock)
- 2 cups frozen corn
- 2 medium potatoes, diced
- 1 cup frozen green beans
- handful spinach
- Before you start cooking, make sure to have all ingredients ready and prepped.
- Preheat a heavy soup pot or a Dutch oven over medium heat with oil. Add onions, garlic, carrots, celery and about ½ teaspoon of salt. Sauté for about 8-10 minutes or until light golden.
- Add garlic and the rest of the spices, continuing to sauté for about 40 seconds. Stirring frequently, just until the rawness of the garlic cooks out and becomes fragrant
- Add both cans of tomatoes, stock, corn, potatoes and green beans. Raise the heat and bring it to a boil. Then partially cover the pot and keep the heat to medium low and keep a gentle simmer. Let it simmer for about 35-45 minutes. Cook until the ingredients are cooked through and to your liking.
- Add spinach towards the end and let it wilt. Taste and adjust the salt and pepper. Serve warm.