Basic Vegetable Soup

veggie soup 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.

Basic Vegetable Soup
This warm, simply flavored soup is perfect when you're feeling under the weather, or on a blustery day.
Recipe type: 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
  1. Saute onions and garlic in large, deep pot until translucent.
  2. Add carrots, potatoes, peas, and corn and cook for about 5 minutes.
  3. Add beans, tomatoes, and broth and bring to a boil.
  4. Reduce heat to low, cover, and cook until vegetables are done, about 30 minutes.
  5. Add parsley and lemon juice before serving.

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