Bear Creek Vegetable Soup Recipe Easy and Delicious Guide

There’s something incredibly comforting about a warm bowl of vegetable soup, especially when it’s hearty, flavorful, and packed with wholesome ingredients. Bear Creek Vegetable Soup has long been a favorite for those seeking a delicious, easy-to-make meal that satisfies both the palate and the soul.

Whether you’re cooking for a busy weeknight or prepping a cozy weekend lunch, this recipe brings together fresh vegetables and savory broth in perfect harmony.

What makes Bear Creek Vegetable Soup stand out is its balance of vibrant veggies, subtle herbs, and the ease of preparation. It’s a delightful option for vegetarians and anyone looking to add more plant-based meals to their diet.

Plus, with a few simple tweaks, you can customize it to suit your taste or dietary preferences. Let’s dive into this nourishing recipe that’s sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This Bear Creek Vegetable Soup recipe offers a perfect blend of nutrition and flavor with minimal effort. It’s a one-pot wonder that comes together quickly and is incredibly versatile.

Here’s why you’ll love making it:

• Loaded with fresh vegetables: Carrots, celery, tomatoes, and more combine to provide a nutrient-rich meal.
• Easy to customize: Swap in your favorite veggies or add beans and grains for extra protein and texture.
• Comfort in a bowl: The warm broth and hearty ingredients make it perfect for chilly days or whenever you need a cozy meal.
• Health-conscious: Naturally low in calories and fat, this soup supports a balanced diet.
• Great for batch cooking: Make a big pot and enjoy leftovers throughout the week or freeze for later.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup chopped fresh parsley
• Optional: 1 cup cooked beans (kidney, cannellini, or chickpeas)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Ladle for serving
• Optional: Blender or immersion blender (for a creamy variation)

Instructions

1. Heat olive oil: In your large soup pot or Dutch oven, warm the olive oil over medium heat until shimmering.
2. Sauté aromatics: Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the main vegetables: Toss in the carrots, celery, and red bell pepper. Cook for 5-7 minutes, stirring regularly until the vegetables start to soften.
4. Pour in broth and tomatoes: Add the vegetable broth and canned diced tomatoes with their juice. Stir to combine.
5. Season the soup: Sprinkle in the dried thyme, basil, oregano, salt, and pepper. Stir well.
6. Simmer: Bring the soup to a boil, then reduce heat to low and let it simmer gently for 20 minutes, uncovered.
7. Add remaining vegetables: Add the chopped zucchini, green beans, corn kernels, and peas. Continue simmering for another 10 minutes, or until all vegetables are tender.
8. Optional protein boost: If using cooked beans, stir them in now and heat through for 5 minutes.
9. Finish with fresh herbs: Remove the soup from heat and stir in the fresh parsley for a burst of freshness.
10. Adjust seasoning: Taste and add more salt or pepper if needed.
11. Serve hot: Ladle the soup into bowls and enjoy!

Tips & Variations

“For a creamier texture, blend half of the soup with an immersion blender and then stir it back in. This adds body without cream.”

• Make it heartier: Add cooked rice, quinoa, or small pasta shapes during the last 10 minutes of cooking.
• Spice it up: Add a pinch of red chili flakes or a dash of your favorite homemade chili powder for warmth and depth.
• Use seasonal veggies: Feel free to swap out the green beans or zucchini for other fresh or frozen vegetables like spinach, kale, or potatoes.
• Make it vegan and gluten-free: This soup is naturally vegan and gluten-free; just be sure your broth is free from animal products and gluten-containing additives.
• Batch cooking: This soup freezes beautifully. Store in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This Bear Creek Vegetable Soup is incredibly versatile and pairs beautifully with a variety of sides. Serve it alongside crusty whole-grain bread or garlic toast for dipping.

A fresh green salad or a simple quinoa bowl complements the soup’s earthy flavors perfectly.

If you’re looking for a heartier meal, consider adding a scoop of cooked grains or beans right into the bowl. It also works wonderfully as a starter for a larger vegetarian feast.

For more wholesome meal ideas, check out our collection of A to Z Vegetarian Recipes for Every Meal and Occasion or explore Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to find complementary dishes.

Conclusion

Bear Creek Vegetable Soup offers a wonderful balance of simplicity and satisfying flavors that make it a go-to recipe for any time of year. Its rich medley of vegetables combined with aromatic herbs creates a nourishing meal that comforts and delights.

Whether you’re feeding a family, hosting guests, or preparing meals for the week ahead, this soup delivers on taste and nutrition without the fuss.

With endless possibilities to customize based on what you have on hand, you can easily make this recipe your own. Dive into the warm embrace of this classic vegetable soup and enjoy the wholesome goodness it brings.

Don’t forget to explore other fantastic recipes like our Vegan Fall Soup Recipes To Warm Your Cozy Evenings for more comforting plant-based meals.

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