Basic Vegetable 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

 

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This warm, simply flavored soup is perfect when you're feeling under the weather, or on a blustery day.

Author: Super Veggie Mom

Recipe type: Soup

Ingredients

• 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

Instructions

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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