Bob Evans Veg Soup Recipe Easy and Delicious Ideas

When the chill of autumn or winter sets in, nothing beats a warm, hearty bowl of vegetable soup. Bob Evans, known for their comforting and wholesome dishes, offers a vegetable soup recipe that’s both nutritious and packed with flavor.

This soup combines a variety of fresh vegetables simmered in a savory broth that brings out the best in every ingredient. Whether you’re seeking a light lunch or a cozy dinner side, this recipe fits the bill perfectly.

It’s easy to prepare, uses accessible ingredients, and is versatile enough to customize according to your preferences.

In this blog post, I’ll walk you through Bob Evans’ vegetable soup recipe step-by-step, share useful tips, possible variations, and even give you some serving suggestions. Along the way, I’ll link to some of my favorite complementary recipes that pair wonderfully with this soup.

So grab your apron and let’s get cooking!

Why You’ll Love This Recipe

This Bob Evans vegetable soup recipe is a standout because it strikes the perfect balance between simplicity and rich flavor. Here’s why you’ll want to make it again and again:

• Fresh Vegetable Medley: A colorful mix of carrots, potatoes, celery, corn, and green beans creates a vibrant, nutrient-packed base.
• Hearty and Filling: The combination of starchy vegetables and broth makes it a satisfying meal or side dish.
• Easy to Customize: You can add or swap vegetables based on what you have available or your dietary preferences.
• Perfect for Meal Prep: This soup stores beautifully in the fridge or freezer, making it a great option for busy weeknights.
• Comfort in a Bowl: Warm, soothing, and packed with flavor, it’s great for chilly days or when you need a little culinary hug.

Ingredients

• 4 cups vegetable broth (low sodium preferred)
• 1 cup diced carrots
• 1 cup diced potatoes (Yukon Gold or Russet)
• 1 cup chopped celery
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp crushed red pepper flakes (optional, for a hint of heat)
• 2 tbsp fresh parsley, chopped (for garnish)

Equipment

• Large stockpot or Dutch oven
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Ladle for serving

Instructions

1. Prepare the vegetables: Wash, peel, and dice the carrots, potatoes, celery, and onions. Trim and cut green beans into bite-sized pieces. Mince the garlic cloves.
2. Sauté aromatics: Heat the olive oil in your stockpot over medium heat. Add the diced onions and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add vegetables: Stir in the carrots, potatoes, celery, and green beans. Cook for 5 minutes, stirring occasionally, to slightly soften the vegetables.
4. Pour in broth and seasonings: Add the vegetable broth, dried thyme, dried basil, salt, black pepper, and crushed red pepper flakes if using. Stir well to combine.
5. Simmer: Bring the soup to a gentle boil, then reduce heat to low. Cover and let it simmer for about 25-30 minutes, or until the vegetables are tender when pierced with a fork.
6. Add corn: Stir in the corn kernels and cook for an additional 5 minutes to heat through.
7. Adjust seasoning: Taste the soup and add more salt or pepper as needed.
8. Serve: Ladle the hot vegetable soup into bowls and garnish with freshly chopped parsley.

Tips & Variations

“For a creamier texture, stir in half a cup of coconut milk or heavy cream just before serving. This adds richness without overpowering the fresh vegetable flavors.”

• Protein boost: Add cooked beans, lentils, or shredded chicken to make the soup more filling.
• Spice it up: Incorporate smoked paprika or cayenne pepper for a smoky, spicy twist.
• Vegetable swaps: Feel free to swap green beans for zucchini or add chopped kale or spinach for extra greens.
• Make it a stew: Add diced tomatoes and reduce the broth slightly for a heartier consistency.
• Slow cooker method: Combine all ingredients except corn and parsley in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add corn 15 minutes before serving.

Nutrition Facts

Serving Suggestions

This Bob Evans vegetable soup pairs beautifully with a variety of dishes. For a comforting meal, serve it alongside warm crusty bread or garlic rolls.

You can also enjoy it with a fresh garden salad for a light, healthy lunch.

For those looking to enhance the meal, try serving it with a creamy grilled cheese sandwich or a classic Caesar salad. If you want to explore more hearty soups, check out my Clam Chowder San Francisco Recipe for a rich, creamy companion to this vegetable soup.

And for a sweet finish, consider a scoop of the delightful Cinnamon Pecan Ice Cream Recipe or a slice of the decadent Chocolate Heaven Cake Recipe.

Conclusion

Bob Evans’ vegetable soup recipe is a timeless classic that brings warmth and comfort to any meal. Its fresh, wholesome ingredients and simple preparation make it accessible for cooks of all skill levels.

Whether you’re cooking for your family or simply enjoying a quiet night in, this soup is a nourishing choice that satisfies both the body and soul.

With plenty of room for customization and delicious serving ideas, it’s no wonder this recipe remains a favorite among home cooks. Don’t forget to explore other recipes on the blog, like the Classico Sun Dried Tomato Alfredo Sauce Recipe, which makes a perfect pasta pairing after your soup.

Happy cooking, and stay warm!

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