Amy’s Chunky Vegetable Soup Copycat Recipe Made Easy

If you’ve ever savored the hearty, wholesome goodness of Amy’s Chunky Vegetable Soup from the grocery aisle and wished you could recreate it at home, you’re in for a treat! This copycat recipe brings together the perfect medley of fresh vegetables, rich broth, and comforting seasonings that make this soup such a beloved classic.

Whether you’re looking for a nutritious lunch, a cozy dinner, or a make-ahead meal that freezes beautifully, this recipe delivers all the flavors and textures you crave.

Homemade soups often carry that extra touch of love and customization that store-bought varieties can’t match. Plus, making your own chunky vegetable soup means you can control the ingredients, skip preservatives, and adjust seasonings to your preference.

Ready to dive into a pot of warm, satisfying comfort? Let’s get cooking!

Why You’ll Love This Recipe

This copycat version of Amy’s Chunky Vegetable Soup is loaded with fresh, vibrant vegetables and a rich, flavorful broth that feels like a hug in a bowl. It’s perfect for those chilly days when you need something nourishing and filling.

Plus, it’s:

• Easy to prepare: Simple ingredients and straightforward steps make it accessible for cooks of all skill levels.
• Customizable: Swap out vegetables or add your favorite herbs to suit your taste.
• Healthy and wholesome: Packed with fiber, vitamins, and antioxidants.
• Freezer-friendly: Make a big batch and save leftovers for quick meals later in the week.
• Vegetarian and vegan-friendly: Perfect for plant-based diets without sacrificing flavor.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium potato, peeled and cubed
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 (14.5 oz) can diced tomatoes with juice
• 6 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup cooked white beans (optional for extra protein)
• Fresh parsley, chopped (for garnish)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle
• Optional: Immersion blender (if you want a slightly creamier texture)

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the diced onions and sauté for about 3-4 minutes until they become translucent and fragrant.
2. Add the minced garlic and cook for an additional 1 minute, stirring to prevent burning.
3. Stir in the chopped carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally to soften the vegetables slightly.
4. Add the zucchini, green beans, corn, and canned diced tomatoes with their juice. Mix well to combine all the ingredients.
5. Pour in the vegetable broth and stir in the dried basil, oregano, thyme, salt, and pepper. Increase the heat to bring the soup to a gentle boil.
6. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until all vegetables are tender.
7. If using cooked white beans, add them in the last 10 minutes of cooking to warm through without breaking apart.
8. Taste and adjust seasoning as needed. Add more salt, pepper, or herbs to suit your preference.
9. Optional: For a creamier texture, use an immersion blender to puree a small portion of the soup, then stir it back in.
10. Serve hot, garnished with freshly chopped parsley.

Tips & Variations

“For an even heartier soup, add cooked quinoa or barley during the last 10 minutes of simmering.”

• Make it gluten-free: This soup is naturally gluten-free, but double-check your vegetable broth to ensure it contains no gluten.
• Spice it up: Add a pinch of red chili flakes or a dash of your favorite hot sauce if you like a little heat.
• Seasonal swaps: Use whatever seasonal veggies you have on hand—sweet potatoes, kale, or butternut squash work beautifully.
• Protein boost: Add cooked lentils or chickpeas instead of white beans for a different flavor and texture.
• Make it creamy: For a dairy-free creamy version, stir in a splash of coconut milk or cashew cream just before serving.

Nutrition Facts

Serving Suggestions

This chunky vegetable soup is wonderfully versatile and pairs beautifully with a variety of sides. For a light meal, enjoy it with a crisp green salad or crusty whole grain bread for dipping.

It also works well alongside a warm sandwich like a grilled cheese or a vegan panini.

For a heartier dinner, serve the soup over cooked brown rice or alongside savory quinoa salad. Adding a sprinkle of nutritional yeast or vegan Parmesan on top adds a delicious savory finish.

If you want to keep it light but filling, a simple avocado toast or roasted garlic bread are excellent companions.

Looking for more soup inspiration? Check out our 5 Ingredient Soup Recipes Vegetarian for Quick Healthy Meals for easy and delicious options.

Conclusion

This Amy’s Chunky Vegetable Soup copycat recipe is a comforting, nutritious, and easy-to-make meal that fits perfectly into any busy lifestyle. With fresh vegetables, simple seasonings, and a warming broth, it’s a soup that satisfies both the palate and the soul.

Whether you’re making it for a quick lunch, cozy dinner, or meal prep for the week, this recipe brings the best of homemade goodness to your table.

Not only does it taste fantastic, but it also offers plenty of room to customize with your favorite veggies and protein additions. For even more wholesome recipes, explore our A to Z Vegetarian Recipes for Every Meal and Occasion or try the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to keep your menu exciting and nutritious.

Happy cooking!

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