Hearty Vegetable Soup

5 from 10 votes

Cozy up with a bowl of fully loaded vegetable soup! With a flavorful tomato broth and fresh vegetables, it tastes way better than from a can, and keeps well in the fridge.

Prep Time15

Cook Time40

Total Time55

Course: Lunch, Soup

Cuisine: American

Servings:

Calories: 159kcal

Author: Denise Bustard

Ingredients

1 tablespoon olive oil
1 onion chopped
3 cloves garlic minced
2 carrots peeled and sliced
2 celerry ribs peeled and sliced
1 cup cauliflower florets cut into 1 inch or smaller pieces; see note 1
1 cup zucchini cut into 1 inch or smaller pieces
1 teaspoon basil
1 teaspoon oregano
¾ teaspoon salt
1 bay leaf
15 oz can of diced tomatoes including juices; see note 2
4 cups vegetable stock
15 oz can of kidney beans drained and rinsed; see note 3

Instructions

Sauté onions- Heat olive oil in a 4 quart or larger pot. Add the onions, and sauté for 5-7 minutes, until they are soft and translucent.
Add garlic- Make a space in the middle of the onions, then add the garlic. Cook for 1 minute, stirring, until it is fragrant and cooked through.
Simmer- Add the carrots, celery, cauliflower florets, zucchini, basil, oregano, salt, bay leaf, diced tomatoes and vegetable stock. Stir and scrape the bottom of the pan to make sure nothing is stuck. Place the lid on the pot, bring to a boil, then reduce the heat and allow the soup to simmer for 30 minutes. You want the carrots and celery to be soft.
Add kidney beans- Before serving, remove the bay leaf, and stir in the kidney beans. Taste and adjust salt if needed *see note 4

Video

Notes

1- fresh or frozen cauliflower can be used, but try to stick to 1 inch or smaller cauliflower florets

2- for added flavor, consider adding flavored diced tomatoes such as fire roasted, garlic + herb, or Rotel

3- kidney beans can be swapped for your favorite fully cooked beans; chickpeas, white beans or black beans will all work

4- add a squeeze of fresh lemon juice (1 tablespoon) and ½ cup freshly grated parmesan cheese for added flavor

Storage

fridge- cool completely, then cover the pot, or portion out into storage jars. Refrigerate for up to 4 days.
freezer- cool completely, then portion out into glass or plastic freezer jars. Leave ¼ of the jar empty to account for expansion, and leave lids ajar until the soup is fully frozen. Freeze for up to 3 months.

Reheating

Heat individual servings in the microwave until steaming hot. Heat larger portions in a pot over medium heat on the stove for 15-20 minutes, until warmed through.

Other veggies you can add

broccoli
green beans
corn or peas (fresh or frozen)- add with the kidney beans
parsnips
kale or spinach- add with the kidney beans
potatoes or sweet potatoes
squash
leeks

Nutrition