Classic Homemade Vegetable Soup is a comforting, nutritious dish that combines a variety of fresh vegetables and herbs in a savory broth. This versatile soup can be enjoyed as a light meal or paired with crusty bread for a heartier option. It’s perfect for chilly days, offering warmth and nourishment. The beauty of this soup lies in its flexibility; you can use seasonal vegetables or whatever you have on hand, making it both economical and customizable.
Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 4 cups low-sodium vegetable broth
- 1 tablespoon lemon juice
- 1 tablespoon dried oregano or Italian seasoning
- 1 teaspoon red pepper flakes (optional, for heat)
- 2 teaspoons black pepper
- 1 teaspoon fine sea salt
- 1 large zucchini, diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup butternut squash, cubed
- 1 large potato, peeled and diced
- 1 large carrot, peeled and diced
- 1 can (14.5 oz) diced tomatoes with their juice
- Fresh parsley, finely minced (for garnish)
- Parmesan cheese (optional, for serving)
- Crusty bread (optional, for serving)
Instructions:
- Sauté Aromatics:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the diced onion and sauté until it becomes translucent and fragrant, about 3 minutes.
- Add the minced garlic and cook for an additional 2 minutes, stirring occasionally to prevent burning
- Add Broth and Vegetables:
- Pour in the vegetable broth and bring the mixture to a simmer.
- Once simmering, add the diced carrots, potatoes, butternut squash, and zucchini.
- Stir in the frozen corn and peas, ensuring all vegetables are submerged in the broth.
- Season the Soup:
- Add the bay leaf, red pepper flakes (if using), black pepper, and sea salt.
- Stir in the dried oregano or Italian seasoning.
- Simmer:
- Reduce the heat to medium-low and let the soup simmer uncovered for about 20 minutes, or until the vegetables are tender.
- Stir occasionally to ensure even cooking.
- Add Tomatoes and Finish:
- Add the diced tomatoes with their juice to the pot.
- Continue to simmer for an additional 5 minutes to allow the flavors to meld together.
- Remove the bay leaf and discard.
- Stir in the lemon juice to brighten the flavors.
- Serve:
- Ladle the soup into bowls.
- Garnish with freshly minced parsley and a sprinkle of grated Parmesan cheese, if desired.
- Serve hot with slices of crusty bread on the side.
Tips and Variations:
- Vegetable Substitutions: Feel free to swap in other vegetables like green beans, parsnips, or kale based on availability and personal preference.
- Protein Boost: For added protein, consider adding cooked beans such as cannellini or chickpeas during the last 10 minutes of simmering.
- Spice Level: Adjust the amount of red pepper flakes to control the heat level. Omit them entirely for a milder soup.
- Herb Variations: Experiment with fresh herbs like thyme, rosemary, or basil for different flavor profiles.
- Storage: This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Ensure to cool the soup completely before storing.
Nutritional Information (per serving):
- Calories: Approximately 150 kcal
- Carbohydrates: 30g
- Protein: 4g
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 800mg
- Fiber: 6g
- Sugar: 8g
- Vitamin A: 120% DV
- Vitamin C: 35% DV
- Calcium: 6% DV
- Iron: 8% DV
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Classic Homemade Vegetable Soup is a nourishing and adaptable dish that brings warmth and comfort to any table. Its simplicity allows for endless customization, making it a staple in many households. Whether you’re looking to use up leftover vegetables or create a wholesome meal from scratch, this soup is a reliable and satisfying choice.