Homemade Vegetable Soup – Hearty, Healthy, Delicious & Cheap! – 719woman.com
When it’s chilly outside I want nothing more than a bowl of hearty soup that’s going to warm me up from the inside. I have lots of favorite soup recipes that I make time after time, including quite a few versions of vegetable soup but I wanted something new to try. I typically find recipes and then modify them to fit our likes and budget but this particular soup recipe I found on www.cookingclassy.com was absolutely perfect as is. I followed Jaclyn’s recipe exactly and it was so delicious I wouldn’t change a thing!
This soup is hearty without being heavy and is perfect for lunch or dinner. I doubled the batch so I’d have extra to freeze. Another great thing about this soup, besides tasting and smelling so heavenly, is that it’s also really healthy. And at only 200 calories per serving, you can have seconds without feeling guilty.
You can make this gluten-free by using gluten-free broth and vegan if you use vegetable broth.
HOMEMADE VEGETABLE SOUP
Recipe found on www.cookingclassy.com
Prep time: 15 minutes Cook time: 40 minutes Serves: 8 for approximately $7.50
Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrot (about 5 sticks)
1 1/4 cups chopped celery (about 3 stalks – I like to add the celery leaves too)
4 cloves garlic, minced
4 (14.5 ounce) cans low sodium chicken or vegetable broth
2 (14.5 ounce) cans undrained diced tomatoes
3 cups peeled and thick diced potatoes (about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 teaspoon dried thyme
salt and pepper
1 1/2 cups chopped fresh or frozen green beans
1 1/4 cups frozen or fresh corn
1 cup frozen or fresh peas
Directions:
Heat oil in large pot over medium-high heat.
Add onion, carrots, and celery and saute 4 minutes. Add garlic and saute 30 seconds longer.
Add in broth, tomatoes, potatoes, parsley, bay leaves, and thyme. Season with salt and pepper to taste.
Bring to a boil then add green beans.
Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 to 30 minutes.
Add corn and peas. Cook 5 minutes longer