This is the most flavorful vegetable soup recipe you'll try! It's a 100% vegetarian soup, but I promise you won't miss the meat. Ready in 1 hour and freezer-friendly!
Recipe: https://sugarspunrun.com/vegetable-soup-recipe/
Ingredients
3 Tablespoons olive or avocado oil
1 medium yellow onion, diced (about 1 cup/
2 carrots, cut into coins (1 cup/150g)
2 celery ribs, diced (1 cup/140g)
1 Tablespoon minced garlic
1 cup small-diced sweet potatoes (cut into ½”/1.5cm cubes) (130g)
1 cup small-diced gold or russet potatoes (cut into ½”/1.5cm cubes) 160g
1 ½ Tablespoons tomato paste
1 ½ teaspoons dried basil
1 ¼ teaspoon table salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
1 14.5oz can fire roasted diced tomatoes, undrained (411g)
1 ½ cups fresh or frozen cut green beans (185g)
1 ¼ cups fresh or frozen sweet corn (175g)
½ cup fresh or frozen lima beans (80g)
6 cups vegetable broth (1.5L)
2 bay leaves
1 thyme sprig (or ½ teaspoon dried thyme)
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Instructions
00:00 Introduction
00:27 Add oil to a large soup pot and heat over medium heat until shimmering.
01:11 Add onion, carrots, and celery and cook until softened (about 5 minutes).
02:00 Add garlic and cook, stirring, until fragrant (about 30 seconds).
02:25 Add potatoes and cook several minutes longer, stirring occasionally (about 3-5 minutes).
03:45 Add tomato paste, dried basil, salt, and pepper and stir until tomato paste is deepened in color (about 60 seconds).
04:30 Add tomatoes, green beans, corn, lima beans and broth, then add bay leaves and thyme. Stir well and bring to a simmer.
06:48 Simmer uncovered for 30 minutes/until potatoes and green beans are tender when pierced with a fork.
07:12 Taste-test and add additional salt and pepper as needed. Serve.
Notes
Parmesan rind
If you have a saved parmesan rind, toss it into the pot while the soup is simmering for added flavor.
Storing
Store in an airtight container in the refrigerator for up to 6 days. This recipe also freezes well and will keep for several months in the freezer.
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