Throw It In The Soup Pot Vegetable Soup Recipe

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Throw it in the Soup Pot Vegetable Soup

Stephanie L.

By
@nurseladycooks

This is a soup I like to make when I need to cleanup the refrigerator. I rarely add any kind of meat to the soup.Often times have a meat sandwich with the soup or none at all.This soup is good with cornbread,cheese toast or crackers.
I think what makes this soup really good is to not cook the vegetables too much,you don't want mushy veg soup! Cook until tender.
I sometimes add a few pieces of tofu in individual serving bowls(my husband doesn't like it) or add shredded cheese .
Cook time depends on how many vegetables you're cooking.


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Rating:

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Method:

Stove Top

Ingredients

olive oil
onion
carrots
celery
rutabagas
parsnips
garlic,crushed,divided in half
vegetable broth
tomatoes,fresh or canned
potatoes
bay leaves
oregano, dried
parsley
red pepper flakes
thyme,dried
black pepper
green beans
fresh mushrooms stems removed
cabbage
zucchini
peas

Directions Step-By-Step

1
Heat olive oil in a large pot over medium heat. Add onions,carrots,celery,rutabagas & parsnips.Saute' 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, oregano,parsley,black pepper,red pepper and thyme.Bring to a boil, then add green beans, mushrooms and cabbage,reduce heat to medium-low, cover and simmer until potatoes are tender, about 10 - 20 minutes, then zucchini,cook 4-5 minutes longer,add peas and 2nd half go garlic,cook 3 minutes longer.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy