I was craving a simple vegetable soup…something to use up all the potatoes, carrots, and tomatoes that we keep buying because we forget we have a surplus. I stumbled on this recipe from Alton Brown, and despite the lack of spices, decided to adapt it to fit our family’s tastes.
I was initially put off by the lack of spices–my favorite soup, Sweet Potato and Lentil, has six different spices and a very complex flavor. I did end up liking this vegetable soup and was pleasantly surprised by how much my children gobbled up this soup. They liked that it wasn’t “too spicy.” I baked a loaf of molasses oat bread in the bread machine to have with it, and it ended up being a great family meal.
Note: I use Homemade Vegetable Broth Powder to make the veggie broth for this soup.
- 1 yellow onion, diced
- 6 cloves minced garlic
- 3 medium carrots, peeled and sliced into coins
- 4 medium russet potatoes, peeled and chopped
- ⅔ cup frozen green peas
- ⅔ cup frozen corn
- 1 15-oz can cannellini beans, drained and rinsed
- 4 tomatoes, chopped
- 7 cups vegetable broth
- 1 tbsp dried parsley
- 1 tsp lemon juice
- Saute onions and garlic in large, deep pot until translucent.
- Add carrots, potatoes, peas, and corn and cook for about 5 minutes.
- Add beans, tomatoes, and broth and bring to a boil.
- Reduce heat to low, cover, and cook until vegetables are done, about 30 minutes.
- Add parsley and lemon juice before serving.