12 vegetable soup
12 (or more or less) Vegetable Soup
SUPER EASY SUPER DELISH..aas, 1 Pot.. recipe. Inspired by that time we randomly had a snow storm but honestly highly recommend this soup, and I really don't mean to be that guy, who talks about other bodily functions while food is involved, but this soup is going to give you a good regular feeling..so think of me fondly whilst upon your kingdom throne, your fiber welcome!
Prep:10 minutes Total:45minutes
Ingredients:
2 tbsp EVOO(live oil)
2 Carrots, chopped
2 Celery, chopped
1 Onion, chopped
Salt pepper
6 cloves Garlic ,minced
4-5 baby Zucchini , chopped
5-6 Mushrooms, chopped ( i used creamini)
1 jar Roasted red pepper , chopped
1 tbsp Italian Seasoning
2 tsp Mustard powder
1 tsp Cumin
1 tbsp Crystalized ginger OR some (1 tbsp powdered ginger and a 1 tsp of sugar )
1 bayleaf
1 can Cannellini or (great northern beans)
1 Garbanzo or (chickpeas)
1 28oz can crushed tomatoes (rotel or something would work too!)
1c frozen veggies -Corn, Green beans, etc (I used about 1c of whatever frozen combo I have in my fridge)
1 1/2c frozen or fresh Spinach
1 handful of Basil
1/2c Lentils
1 lemon, just the juice
A drizzle (about 1 tbsp) Red wine vinegar
32 oz Vegetable broth
To a large pot over medium heat, add the olive oil, followed by the onion, celery and carrot, season with some salt and pepper and cook until translucent or very glossy, add the garlic, zucchini, mushrooms, bell pepper, beans, and all of the seasonings, with some more salt and pepper because we just added a ton of veggies! Cook for about 10 or so minutes until you see those start to cook and pick up some flavor, its not going to hurt to cook it longer!
Add the crushed tomatoes,frozen veggies, spinach, basil, lentils, lemon juice, mix that all together and turn up the heat, add the broth and vinegar, and stir occasionally until hot and mcsteamy for about 20-25 minutes stirring occasionally . Remember whoever gets the bayleaf,gets to make a wish, so good luck! Serve with a nice crusty bread or grilled cheese, Enjoy!
Okay, so you've tried the main recipe, and I bet you loved how easy and comforting it was! But what if you want to make it even more your own, or just have some common questions about making the absolute best vegetable soup? I've got you covered with a few extra tips and tricks I've picked up along the way to make your simple vegetable soup recipe even better. Customizing Your Soup: Make It Yours! One of the best things about a simple vegetable soup is how incredibly adaptable it is. Don't have all twelve veggies on hand? No worries at all! This recipe is super forgiving. I often swap out zucchini for yellow squash if that's what I have, or throw in some cubed sweet potatoes for a slightly sweeter, heartier base. And let's be real, frozen mixed veggies are a lifesaver – don't be afraid to toss in a cup or two of whatever's lingering in your freezer. It's all about making it work for you and using up what you have, which is so budget-friendly and reduces food waste. Boosting Flavor: Little Tweaks, Big Impact While the original recipe gives you incredible, wholesome flavor, sometimes I like to kick it up a notch with a few extra touches. A splash of high-quality balsamic vinegar at the very end, or a generous sprinkle of fresh parsley or cilantro right before serving, can really brighten things up. If you're feeling adventurous, try adding a pinch of smoked paprika for a deeper, more robust taste that adds a wonderful warmth. And don't underestimate the power of a good quality vegetable broth – it truly makes all the difference! If you're not strictly vegetarian, a chicken broth can add another layer of savory richness. Serving Suggestions: Turning Soup into a Feast This isn't just a side dish; this easy vegetable soup can absolutely be the star of your meal! My absolute favorite way to serve it is with a super crusty baguette, perfect for soaking up every last drop of that delicious broth. But honestly, a classic grilled cheese sandwich is a match made in heaven – the ultimate comfort food combo! For something lighter, a simple green salad with a tangy vinaigrette dressing pairs wonderfully. And if you want to bulk it up even more, a dollop of vibrant pesto or a sprinkle of freshly grated Parmesan cheese right before serving adds a gourmet touch and extra yumminess. Meal Prep & Storage: Your Future Self Will Thank You! This soup is an absolute dream for meal prepping! I love making a big batch on Sunday and having healthy, ready-to-go lunches for the entire week. It stores beautifully in airtight containers in the fridge for up to 4-5 days, and frankly, I think it tastes even better the next day as the flavors meld. It also freezes really well – just portion it out into freezer-safe containers or bags, and you've got a quick, healthy, and delicious meal ready whenever you need it. Just thaw it overnight in the fridge and reheat gently on the stove or in the microwave. It's such a lifesaver on busy days! Why I Love This Soup (Beyond the Taste) Beyond being incredibly delicious and easy to make, I truly appreciate how good this soup makes me feel. All those vegetables mean you're getting a fantastic dose of vitamins, minerals, and, yes, that amazing fiber! It's light yet incredibly satisfying, and I always feel energized and nourished after a bowl. It’s my absolute go-to when I want something healthy but utterly comforting, especially when I feel like I need a little digestive boost – if you know, you know! 😉 It’s living proof that healthy eating can be absolutely delicious and completely fuss-free.
why ginger?