Arlene Williams Mother’s Vegetable Soup Recipe Made Easy

There’s something incredibly comforting about a warm bowl of homemade vegetable soup, especially when it’s made with love and tradition. Arlene Williams’ Mother’s Vegetable Soup recipe is one of those timeless gems passed down through generations.

It’s a hearty, wholesome blend of fresh vegetables and savory herbs that not only warms your soul but also nourishes your body. Whether you’re looking for a cozy meal on a chilly evening or a healthy, satisfying dish to add to your weekly rotation, this recipe will quickly become a favorite.

Arlene’s recipe is simple yet flavorful, capturing the essence of homemade goodness. It’s perfect for beginners and seasoned cooks alike, and it’s versatile enough to adapt to whatever vegetables you have on hand.

Get ready to dive into a pot of deliciousness that celebrates the beauty of fresh produce and the warmth of family traditions.

Why You’ll Love This Recipe

This vegetable soup is a celebration of fresh, wholesome ingredients combined in a way that’s both nourishing and delicious. It’s:

• Simple and straightforward: No fancy techniques required, making it perfect for everyday cooking.
• Customizable: Easily adapt it with whatever vegetables are in season or in your fridge.
• Nutritious: Packed with vitamins, minerals, and fiber, this soup supports a healthy lifestyle.
• Comforting and hearty: The perfect meal for cold days or when you need a bit of cozy comfort food.
• Family-friendly: Suitable for all ages and a great way to get kids to enjoy their veggies.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes, undrained
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1 cup kale or spinach, chopped (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Equipment

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

Instructions

1. Heat the olive oil in the large soup pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
2. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
3. Stir in the carrots and celery, cooking for about 5 minutes until they begin to soften.
4. Add the diced potatoes, zucchini, green beans, and corn kernels to the pot. Stir everything together and cook for an additional 3 minutes to combine the flavors.
5. Pour in the vegetable broth and the can of diced tomatoes (including the juices). Stir well to mix all ingredients.
6. Add the dried thyme, oregano, and bay leaves. Season with salt and pepper to taste.
7. Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 25-30 minutes, or until all the vegetables are tender.
8. If using kale or spinach, stir it in during the last 5 minutes of cooking to allow it to wilt.
9. Remove the bay leaves before serving. Taste and adjust the seasoning with more salt and pepper, if needed.
10. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy the comforting flavors!

Tips & Variations

“Using fresh herbs and seasonal vegetables really elevates the flavor of this soup. Don’t hesitate to experiment with different veggies to keep this recipe exciting all year round!”

• Make it heartier: Add cooked beans like cannellini or chickpeas for extra protein and fiber.
• Spice it up: Sprinkle in a pinch of chili flakes or add a dash of your favorite hot sauce for some heat. For a homemade spice blend, check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
• Use fresh herbs: Swap dried thyme and oregano for fresh if you have them on hand for a brighter flavor.
• Blend for creaminess: For a creamy texture without dairy, blend about half of the soup and stir back in before serving.
• Slow cooker option: Prepare all ingredients and cook on low for 6-8 hours or high for 3-4 hours for a hassle-free meal. For more slow cooker ideas, visit Awesome Vegetarian Slow Cooker Recipes for Easy Meals.

Nutrition Facts

Serving Suggestions

This vegetable soup pairs beautifully with a variety of sides and meal options. Here are some ideas to complete your meal:

• Crusty bread or garlic toast: Perfect for dipping and soaking up the flavorful broth.
• Simple green salad: A fresh, crisp side to balance the warm, hearty soup.
• Grilled cheese sandwich: For a comforting, nostalgic combo that everyone loves.
• Quinoa or brown rice: Serve a small bowl on the side or stir into the soup for extra texture and nutrients.
• Roasted vegetables: Complement the flavors and add a touch of sweetness with roasted root veggies.

Conclusion

Arlene Williams’ Mother’s Vegetable Soup recipe is a true testament to the power of simple, fresh ingredients combined with love and care. This soup is not only a delicious way to enjoy a variety of vegetables but also a comforting reminder of home-cooked meals and family traditions.

Its versatility means you can tailor it to your taste and pantry, making it a go-to recipe for any season.

Whether you’re a beginner in the kitchen or a seasoned home cook, this recipe is easy to follow and rewarding to make. For more inspiration on vegetarian and vegan recipes that celebrate wholesome ingredients, explore our collection like A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Dive into these vibrant recipes and continue your culinary journey with nourishing, flavorful dishes!

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