Amy’s Chunky Vegetable Soup Recipe for Cozy Meals

There’s nothing quite like a hearty, homemade vegetable soup to warm your soul on a chilly day. Amy’s Chunky Vegetable Soup recipe is a vibrant medley of fresh, wholesome ingredients that come together to create a nourishing and satisfying meal.

Packed with colorful vegetables, fragrant herbs, and a rich vegetable broth, this soup is not only delicious but also incredibly versatile. Whether you’re looking for a comforting lunch or a light dinner, Amy’s recipe will quickly become your go-to.

This soup is perfect for those seeking a healthy, plant-based meal that doesn’t skimp on flavor or texture. The chunky vegetables provide a delightful bite in every spoonful, and the combination of herbs and spices infuses the broth with a warm, inviting aroma.

Plus, it’s easy to customize with whatever veggies you have on hand, making it a flexible recipe for any season. Ready to dive into this cozy bowl of goodness?

Let’s get cooking!

Why You’ll Love This Recipe

Amy’s Chunky Vegetable Soup stands out because it’s:

• Hearty and Filling: Loaded with a variety of vegetables and beans, it satisfies hunger and keeps you energized.
• Nutritious: A powerhouse of fiber, vitamins, and minerals from fresh produce.
• Easy to Make: Simple steps and common ingredients make it perfect for cooks of all skill levels.
• Customizable: Swap or add vegetables according to your preference or seasonal availability.
• Perfect for Meal Prep: This soup stores well in the fridge or freezer for quick, healthy meals during busy days.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 large potato, peeled and diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) diced tomatoes, with juice
• 1 can (15 oz) cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• ½ cup chopped fresh parsley, for garnish

Equipment

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

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Stir in the chopped carrots and celery. Cook for 5 minutes, allowing the vegetables to soften slightly while stirring occasionally.
4. Add the diced potatoes, zucchini, green beans, and corn kernels 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 the mixture to blend everything together.
6. Add the drained and rinsed cannellini beans, dried thyme, dried oregano, and bay leaf. Stir to distribute the herbs evenly.
7. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until all vegetables are tender.
8. Season with salt and black pepper to taste. Remove the bay leaf before serving.
9. Ladle the soup into bowls and garnish with fresh chopped parsley for a burst of color and flavor.
10. Serve warm and enjoy your hearty, homemade vegetable soup!

Tips & Variations

“For an extra boost of protein, add some cooked lentils or your favorite beans. You can also toss in chopped kale or spinach during the last 5 minutes of cooking for added greens.”

• Make it Spicy: Add a pinch of crushed red pepper flakes or a dash of your favorite chili powder. Check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for inspiration.
• Use Seasonal Vegetables: Swap corn and zucchini for butternut squash or sweet potatoes in the fall and winter.
• Thicker Soup: For a creamier consistency, blend a cup of the soup and stir it back in.
• Slow Cooker Option: Combine all ingredients except parsley in a slow cooker and cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This chunky vegetable soup pairs beautifully with a crusty loaf of whole-grain bread or a warm, buttery garlic toast. For a light meal, serve it alongside a fresh green salad with a tangy vinaigrette.

For a heartier dinner, consider adding a scoop of cooked quinoa or brown rice into your bowl to soak up the flavorful broth. You might also want to explore more wholesome vegetarian dishes like our A to Z Vegetarian Recipes for Every Meal and Occasion or the comforting 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for additional inspiration.

Conclusion

Amy’s Chunky Vegetable Soup is a delightful combination of fresh vegetables and herbs that brings both comfort and nutrition to your table. Its rich flavors and satisfying texture make it an ideal choice for anyone looking to enjoy a wholesome, plant-based meal that’s easy to prepare.

Whether you’re a seasoned home cook or a beginner, this recipe’s straightforward steps and accessible ingredients ensure success every time. Plus, it’s highly adaptable, allowing you to make the soup your own by switching up vegetables or adding your favorite spices.

If you love this recipe, don’t forget to check out other delicious options like the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or our Best Vegetarian Recipes No Dairy for Delicious Meals to expand your culinary repertoire.

Enjoy a warm bowl of Amy’s Chunky Vegetable Soup today and savor the taste of wholesome home cooking!

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