I make this vegetable soup on gray evenings when I want comfort without fuss. Soup Recipes sit at the top of my list and this one plays nice with the pantry. Think gentle steam earthy aroma soft carrots and a warm bowl that asks for a slow spoon. I taste and I smile simple and calm. You can riff if you like. I swap beans or greens and it still works. The idea stays easy and kind. I like how the broth carries sweet onion and tender potato and how a splash of lemon wakes the whole pot. My kid calls it the cozy soup which I accept with pride. For search friends I note a few cousins that live in my kitchen brain such as 13 bean soup recipe and 16 bean soup recipe and Broccoli Soup Crockpot and Brócoli Cheddar Soup and Carrot And Potato Recipes and Baked French Onion Soup. Those sit near this bowl in spirit and in comfort. So we simmer we stir we ladle and we eat while the room falls quiet in the good way.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vegetable Soup Recipe
- 3) Ingredients for Vegetable Soup
- 4) How to Make Vegetable Soup
- 5) Tips for Making Vegetable Soup
- 6) Making Vegetable Soup Ahead of Time
- 7) Storing Leftover Vegetable Soup
- 8) Try these Soup recipes next
- 9) Vegetable Soup
- 10) Nutrition
1) Key Takeaways
I cook this as comfort and as routine. The pot sits steady. The steam smells like home. Lila shares the way on Lila Cooks at https://www.lilacooks.com. We keep things simple and warm.
The broth holds sweet onion and tender carrot. The spoon lifts soft potato and bright corn. Greens join late and stay fresh. The bowl feels light yet full.
Soup Recipes fit weeknights and slow weekends. The method stays loose and kind. Swap what you have and keep the shape. The result tastes calm and real.
2) Easy Vegetable Soup Recipe
I start with Soup Recipes in mind. I want speed and comfort. I chop while the pot warms. I toss in onion and garlic. The kitchen smells ready. I smile and keep going. Soup Recipes guide my hand and the plan.
This stays friendly for new cooks. I write for us. I keep steps short. I use pantry stars. Tomato from a can. Broth from a box. A squeeze of lemon gives lift. The bowl lands bright.
I test this many times on gray days. I serve it to friends who ask for seconds. Healthy soup shows up without fuss. Easy soup comes from one pot. These lines sit near Soup Recipes and feel true.
3) Ingredients for Vegetable Soup
Olive oil two spoonfuls for a soft sizzle
Yellow onion medium size diced for sweet depth
Garlic three cloves minced for a gentle bite
Carrots two peeled and sliced for color and comfort
Celery two ribs sliced for clean crunch that softens
Potatoes two medium peeled and diced for body in the broth
Green beans one cup trimmed and cut for tender snap
Zucchini one diced for a soft finish
Corn one cup fresh or frozen for sunny sweet notes
Diced tomatoes one can with juices for bright acid
Vegetable broth six cups low sodium for balance
Bay leaf one for quiet herbal tone
Dried oregano one spoon for woodsy lift
Dried thyme one spoon for a gentle herby note
Fine sea salt one spoon or to taste for structure
Black pepper half spoon ground for warmth
White beans one cup rinsed for soft cream feel
Lemon juice one spoon for brightness at the end
Parsley two spoons chopped for a green finish
4) How to Make Vegetable Soup
Step one warm the oil in a large pot set to medium then add onion and garlic and stir till soft
Step two add carrots and celery stir till edges shine and the scent turns sweet
Step three add potatoes green beans zucchini corn and tomatoes then stir for a short minute
Step four pour in broth drop in bay leaf oregano and thyme add salt and pepper then bring to a steady simmer
Step five cover partway cook till potatoes feel tender about twenty minutes
Step six stir in white beans simmer five minutes more
Step seven turn off heat remove bay leaf add lemon juice and parsley taste and adjust salt
5) Tips for Making Vegetable Soup
I keep a small bowl for trim so I can tidy as I work. Clean space makes quick work. A sharp knife makes neat dice. The pot stays calm and I stay calm.
For rich body I mash a few potatoes on the side of the pot then stir them back in. For thicker easy soup I add a spoon of tomato paste with the herbs. For lighter broth I add a splash of water and more lemon.
For family soup recipes that please kids I add pasta at the end. For vegetarian soup recipes with power I toss in greens. Spinach wilts fast. Kale holds a bit. Each path works.
6) Making Vegetable Soup Ahead of Time
I plan a pot on Sunday and I eat well all week. I chill the soup in shallow containers so it cools fast and safe. The flavor deepens by morning. The bowl tastes even better.
I keep the lemon back till the day I reheat. The lift stays bright. If I pack for work I set the garnish in a small cup. Parsley tastes fresh when added at the end.
For weeknight soup recipes that save time I freeze half the batch. I leave a thumb space at the top of the jar. I label with date. Heat on the stove with a splash of broth.
7) Storing Leftover Vegetable Soup
Cool the pot till steam fades. Ladle into glass containers with tight lids. Place in the fridge for four days. The scent stays clean and bright. The texture holds.
For the freezer I use sturdy jars or flat bags. I lay bags flat so they stack. I mark the name and the date. I smile at the tidy row.
Reheat on low heat till the soup sends up small bubbles. Stir now and then. Taste and add salt or lemon. For low sodium vegetable soup keep the salt light and lean on herbs and acid.
8) Try these Soup recipes next
9) Vegetable Soup
Vegetable Comfort Soup Recipes For Cozy Nights
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks sliced
- 2 medium potatoes peeled and diced
- 1 cup green beans trimmed and cut
- 1 zucchini diced
- 1 cup corn kernels fresh or frozen
- 1 can diced tomatoes 14 oz with juices
- 6 cups low sodium vegetable broth
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp black pepper
- 1 tsp fine sea salt or to taste
- 1 cup canned white beans drained and rinsed
- 1 Tbsp lemon juice
- 2 Tbsp chopped parsley
Instructions
- Warm olive oil in a large pot over medium heat then add onion and garlic and cook till soft
- Stir in carrots and celery and cook till edges look glossy
- Add potatoes green beans zucchini corn and tomatoes and stir for one minute
- Pour in broth add bay leaf oregano thyme pepper and salt and bring to a steady simmer
- Cover partway and cook till potatoes are tender about twenty minutes
- Stir in white beans and simmer five minutes more
- Turn off heat remove bay leaf add lemon juice and parsley and taste for salt
- Ladle into warm bowls and serve
10) Nutrition
I track one bowl near two cups. The estimate shows about two hundred ten calories with seven grams fiber and seven grams protein. Fat sits near six grams with one gram saturated. Sodium reads near five hundred sixty milligrams. Sugar sits near seven grams from the vegetables and the tomato. This stays a guide and not a rule. I shape my day around this and feel good. For more numbers and notes you can visit Lila Cooks at https://www.lilacooks.com for updates and new Soup Recipes ideas.
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