When temps finally start to drop each fall, one of the first soups I make is this easy and delicious vegetable soup. It is so versatile and you can add any ingredients you prefer. Here is my basic recipe with suggestions for add-ins below. It’s perfect paired with crusty sourdough or whole wheat bread.
Ingredients
2 tbsp. olive oil
8 – 16 oz mushrooms, sliced or quartered
1 large onion, diced
4 carrots sliced or 1/2 lb baby cut carrots (sliced into bite size pieces)
4 stalks celery, sliced
1 zucchini, sliced
1 can corn, 15 – 16 oz. (including the liquid)
1 can chickpeas, 16 oz, rinsed and drained
2 cans (28 oz each) of diced tomatoes including the liquid (I like to use petite diced tomatoes)
4 cups vegetable broth
1 or 2 russet potatoes, medium size, raw, peeled and cubed
Garlic powder or fresh garlic (or both, which is what I do) to taste
1 Bay leaf (optional)
Pepper to taste
Italian seasoning to taste
Directions
- Sauté the onions, mushrooms and celery in the olive oil in a large pot over medium-high heat for about 5 minutes. I will admit to saving time on more than one occasion by skipping the sauté step and just throwing everything in the pot and it turned out great.
- Add the rest of the ingredients to the pot.
- Bring the soup to a boil and then turn the heat to low.
- Simmer the soup covered for 1-1.5 hours stirring occasionally. If more liquid is needed, add another cup or two of broth.
Additions
*If you prefer pasta instead of potatoes, add some some cooked pasta to the soup once it’s done.
*For a protein boost, add shredded or diced cooked chicken or pressed then diced tofu.
*Add green beans, fresh spinach, lentils, kidney beans or white beans.
*Top each bowl with parmesan and serve with croutons, a crusty roll, or Italian or wheat bread. Enjoy!
