All Recipes Vegetable Soup II Easy and Delicious Ideas

Nothing comforts quite like a warm, hearty bowl of vegetable soup, especially when it’s packed with vibrant flavors and wholesome ingredients. The “All Recipes Vegetable Soup II” is a classic, beloved by many for its simplicity and nourishing qualities.

Whether you’re looking to warm up on a chilly evening or want a light yet satisfying meal, this soup recipe is your go-to. It combines a medley of fresh vegetables simmered in a flavorful broth, creating a delicious and nutritious dish that can be made in no time.

Plus, it’s incredibly versatile, making it easy to adjust according to your pantry or seasonal produce.

In this blog post, I’ll walk you through the ingredients, equipment, and step-by-step instructions to make this soup a staple in your kitchen. You’ll also find tips to customize it and ideas for serving that elevate this humble soup into something truly special.

Why You’ll Love This Recipe

All Recipes Vegetable Soup II stands out because it’s both easy and adaptable, ideal for cooks of all skill levels. The combination of fresh veggies offers a perfect balance of textures and flavors, from tender carrots and celery to hearty potatoes and tomatoes.

It’s a nourishing way to get your daily dose of vegetables while enjoying a comforting, warm meal.

This soup is also economical and perfect for meal prep. You can make a large batch and refrigerate or freeze portions for busy days.

It’s naturally low in calories and fat, making it a great option for those watching their diet without sacrificing taste.

Whether you’re a vegetarian, vegan, or simply love wholesome meals, this recipe is a delicious crowd-pleaser. Plus, you can easily tweak it with your favorite herbs or spices to suit your palate perfectly.

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion (about 1 medium onion)
• 1 clove garlic, minced
• 3 cups chopped carrots (about 3 large carrots)
• 2 cups chopped celery (about 3 stalks)
• 3 medium potatoes, peeled and diced
• 1 (14.5 ounces) can diced tomatoes with juice
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 6 cups vegetable broth
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup frozen corn kernels (optional)
• 1 cup frozen peas (optional)

Equipment

• Large stockpot or Dutch oven
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring cups and spoons
• Ladle for serving
• Soup bowls

Instructions

1. Heat olive oil in your large stockpot over medium heat. Once shimmering, add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.
2. Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
3. Stir in the chopped carrots and celery. Cook for about 5 minutes, allowing the vegetables to soften slightly.
4. Add the diced potatoes and green beans to the pot. Stir well to combine all the vegetables.
5. Pour in the vegetable broth and the canned diced tomatoes with their juice. Stir to mix everything evenly.
6. Season the soup with salt, black pepper, dried basil, and oregano. Stir well and bring the mixture to a boil over high heat.
7. Once boiling, reduce the heat to low and simmer uncovered for 25-30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
8. Stir in frozen corn and peas (if using), and cook for an additional 5 minutes to warm through.
9. Taste and adjust seasonings as needed. You can add more salt, pepper, or herbs according to your preference.
10. Ladle the soup into bowls and serve warm. Enjoy!

Tips & Variations

“Feel free to swap or add your favorite vegetables like zucchini, spinach, or kale for added nutrition and variety.”

One of the best things about this soup is how customizable it is. If you want to add more protein, toss in some cooked beans or lentils near the end of cooking.

For a creamier texture, you can blend a portion of the soup and stir it back in.

If you prefer a spicier kick, sprinkle in some crushed red pepper flakes or add a dash of chili powder. For a more robust flavor, consider adding a splash of soy sauce or a teaspoon of smoked paprika.

To make this recipe vegan or vegetarian-friendly, ensure your broth is vegetable-based, which is already included here. Leftovers keep well and taste even better the next day as the flavors meld.

Nutrition Facts

Note: Nutrition facts are approximate and may vary based on ingredient brands and portion sizes.

Serving Suggestions

This vegetable soup pairs beautifully with a fresh green salad and a slice of crusty bread or garlic toast for dipping. You can also serve it over cooked rice or quinoa to make it a more filling meal.

For a cozy winter meal, top the soup with a sprinkle of grated Parmesan or a dollop of vegan sour cream. Add fresh chopped herbs like parsley or cilantro for a burst of color and flavor.

Looking for more hearty vegetarian meal ideas? Check out A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for inspiration.

Conclusion

The “All Recipes Vegetable Soup II” is a timeless, wholesome dish that brings comfort and nutrition to your table with minimal effort. Its simple ingredients come together in a delightful medley of flavors that can be customized to suit your taste and dietary preferences.

Whether you’re cooking for yourself, family, or friends, this vegetable soup is sure to please everyone.

Beyond being delicious, it’s a fantastic way to incorporate more vegetables into your diet in a warm and satisfying way. Don’t hesitate to experiment with herbs, spices, and additional veggies to make it your own.

For more easy and flavorful vegetarian recipes, explore Best Vegetarian Recipes No Dairy for Delicious Meals and Vegan Fall Soup Recipes To Warm Your Cozy Evenings.

Enjoy your cooking and happy eating!

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