Cozy Vegetable Soup: Soul-Warming Comfort
Vegetable soup: cook this hearty and healthy homemade recipe. Packed with fresh veggies and tender beans, it's perfect for a comforting meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup shredded carrots or thinly sliced carrots (~2 medium carrots)
- 2 ribs celery (chopped small)
- 1 onion or large shallot (chopped)
- homemade seasoned salt and pepper
- 4 cloves garlic (pressed or minced)
- 8 cups chicken stock or vegetable stock
- 2 cans great northern beans (drained then rinsed)
- 2 medium-sized Gold potatoes (~8oz, chopped into 1/2" cubes)
- 7 oz jar roasted red peppers (drained then chopped)
Instructions
- Heat the extra virgin olive oil in a very large soup pot or Dutch Oven over medium heat then add the carrots, celery, and onion or shallot. Season with seasoned salt and pepper to taste then saute until the vegetables are tender, 10-12 minutes. If the vegetables are taking too long to soften, add a glug of stock or a few Tablespoons water to the pot then place the lid on top and steam for a few minutes. Add the garlic then saute until fragrant, 1-2 minutes.
- Add the chicken or vegetable stock, beans, potatoes, and peppers, then turn the heat up to high to bring the soup to a simmer. Turn the heat back down to medium then simmer until the potatoes are tender, 15-20 minutes, stirring occasionally.
- Continue to simmer until all vegetables are tender, about 5 more minutes.
- Scoop the soup into bowls and serve warm.
Notes
- For extra depth, roast your vegetables (carrots, celery, onions) in the oven for 15-20 minutes before adding them to the pot.
- Don't overcrowd the pot; if you're doubling the recipe, consider using two pots to ensure even cooking and browning of vegetables.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the pot; if you're doubling the recipe, consider using two pots to ensure even cooking and browning of vegetables.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.