Hearty & Healthy Vegetable Soup – How to Make Vegetable Soup

Healthy, hearty and so comforting, this Vegetable Soup is going to quickly going to become a repeat recipe.

What is Vegetable Soup?

It’s a soup filled with vegetables, flavored with aromatics, spices and tomatoes.

Can I use Other Vegetables?

Sure! Feel free to add or omit vegetables based on your dietary and personal preferences. For example, kale and collards can be substituted for spinach, arugula or other leafy greens.

Why Don’t I Use Vegetable Stock?

Great question! With the aromatics (onion, garlic and celery) and array of vegetables, I create a delicious vegetable stock as I make the soup. Plus, I get to control exactly what goes in it and control the sodium content.

Is it Make-Ahed Friendly?

Yes! You can make a big batch and it hits up marvelously and even tastes better the next day after all the flavors have had time to meld together. It also freezes well with one exception, don’t add the kale or collards. You can freeze the whole soup without them and add them fresh when you’re ready to heat and serve the soup.

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Healthy & Hearty Vegetable Soup

Packed full of vegetables and flavor, this vegetable soup makes a delicious meal for lunch or dinner.

Course Main Course

Cuisine American

Keyword dinner, soup, vegetable soup

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 servings

Author eeturner

Equipment

• 1 large stock pot

Ingredients

• 2 tbsp olive oil extra virgin
• 1 large yellow onion chopped
• 4 cloves garlic minced
• 3 celery stalks chopped
• 1/2 tsp table salt
• 1/8 tsp black pepper
• 1/2 tsp oregano dried
• 2 bay leaves
• 1 tbsp tomato paste
• 2 medium carrots chopped
• 2 medium russet potatoes chopped
• 1 cup corn kernels fresh or frozen
• 28 ounces diced tomatoes fresh or canned
• 4 cups water
• 16 ounces cannellini beans drained and rinsed
• 2 cups chopped kale
• 2 cups chopped collard greens sub: kale

Instructions

• In large stock pot, add olive oil and heat over medium high heat until shimmering.
• Add onions, garlic and celery and cook, stirring occassionally for 2 to 3 minutes.
• Add table salt, black pepper, oregano and bay leaves and stir. Continue to cook until the onions and celery have softened, another 3 to 4 minutes. Add tomato paste and stirring frequently, cook for another minute.
• Add carrots, potatoes, corn, diced tomatoes and water and stir well. Cover, reduce heat to medium and cook until the carrot and potatoes are tender.
• Add beans and kale and stir well. Cook until the kale is wilted and softened, about 2 to 3 minutes.
• Serve and enjoy!