Use any combination of vegetables in your fridge, freezer, and pantry to make this hearty, delicious vegetable soup. Whip up a big batch and your family will eat on this all week long.
I call this soup my “post holiday cleanse” soup. It’s pretty much all I desire after a few weeks of overly indulgent foods. Every few weeks in the winter (especially right after the holidays), I like to whip up a huge pot of this filling, nutritious, and warming Hearty Vegetable Soup. Then, we eat on it all week long.
You can really add whatever veggies you have on hand to this recipe. I also like to add in black beans or lentils, as well. It’s a great one for cleaning out the fridge (and the digestive system..ha, ha!). Plus, it takes no time at all.
Now, if you really want to make this a homemade comfort meal, try your hand at my favorite Easy Homemade Sandwich Bread. I break it down step-by-step so that anyone can do this. A slice of this warm homemade bread would perfectly compliment a steaming bowl of Hearty Vegetable Soup.Print
Use any combination of vegetables in your fridge and pantry to make this hearty, delicious vegetable soup. Whip up a big batch and your family will eat on this all week long.
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium or large onion, diced
- 3 large carrots, diced
- 2 celery stalks, diced
- Salt and pepper, to taste
- A pinch of red pepper flakes, to taste
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 12 cups chicken broth (three 32 oz boxes of broth)
- 1 (28 oz) can of diced tomatoes, juice and all
- 1 teaspoon Italian Seasoning
- 3–4 medium Yukon gold potatoes, diced (do not peel)
- 1–2 cups fresh or frozen green beans, trimmed and chopped
- 1–2 cups frozen corn
- 1–2 cups frozen peas
- Optional: chopped kale or spinach
Make It Now:
- Heat oil in a large pot over medium-high heat until it’s shimmery. Add onions, carrots, and celery and saute until softened, about 4-5 minutes. Season lightly with salt, pepper, and red pepper flakes. Add garlic and tomato paste and sauté for another minute. Add broth, tomatoes, and Italian seasoning and bring to a boil.
- Stir in the potatoes, green beans, and corn. (Don’t add the peas yet.) Reduce to a simmer (a low bubble). Season with a bit more salt and pepper, but don’t go overboard since you can adjust the seasoning at the end. Cook and stir occasionally for 15-20 minutes, until the potatoes and carrots are tender (check by piercing with a fork).
- Stir in the frozen peas (and stir in the optional kale/spinach), until they are warmed through. Taste and adjust the seasoning as needed.
- Serving suggestion: Top with fresh Parmesan cheese and serve with a good loaf of crusty bread.
Freeze For Later: Prepare soup as directed. If you do not plan on eating any of it on the day you prepare it, do not add the frozen peas. Let soup cool completely. Place in freezer safe bags or containers. Store for up to 3 months.
Prepare From Frozen: Let soup thaw using one of these safe thawing methods. Warm on low on stovetop or in a slow cooker. You may need to add a little more water or broth as the vegetables tend to soak up the liquid once it sits.