Vegetable Soup

Vegetable Soup

I’m continuing the series of soup recipes for you, sharing my basic vegetable soup with you today. This one is simple, using mostly canned or frozen items, and is perfect for the chilly days ahead!

This soup is chock full of veggies, and the tomatoes give it a rich base. This is my basic recipe, but feel free to improvise. Don’t have potatoes? Swap for cooked rice or pasta. Use whatever seasonings you like. You don’t have to use umami seasoning, but it lends a depth to flavor that you can’t really get with any other seasoning. Don’t have Italian seasoning? Use a combination of thyme, oregano, parsley, basil. Make it yours!

Basic Vegetable Soup Recipe

Ingredients:

• One onion, diced
• One clove garlic, minced (or use a frozen garlic cube)
• 1-2 T olive oil
• 3-4 yellow potatoes or 1-2 Russet potatoes, peeled and cut into bite size pieces
• 1 can diced tomatoes (15 oz.)
• 1 can tomato sauce (15 oz.)
• 1 carton vegetable broth (32 oz.)
• 1 package mixed frozen vegetables (10 oz.) (I use organic if I can find it!)
• ½ package frozen baby lima beans (6 oz. of a 12 oz. package)
• 1 T Italian seasoning
• 1/2 T umami seasoning (Trader Joe’s)
• ½ T seasoning salt (use your favorite; I used Trader Joe’s brand)
• Salt and pepper to taste

Directions:

• Heat a soup pot over medium heat, adding oil once warm.
• Cook onions and garlic until onions are translucent.
• Add potatoes and stir.
• Add all other ingredients, stir, and bring to a boil.
• Reduce heat to low and simmer, covered, for at least 30 mins, stirring occasionally.
• Serve!

Makes about 6-8 servings.

If you try this recipe, let me know!