This simple and hearty Vegetable Soup is a perfect dish for any season, filled with nutritious vegetables and seasoned to perfection. Packed with zucchini, carrots, corn, and savory vegetable broth, it’s not only delicious but also a great way to incorporate more veggies into your diet. Ideal for a light lunch or a wholesome dinner, this recipe is easy to make and can be enjoyed by the whole family.
Ingredients
- 2 zucchinis, sliced
- 3 carrots, sliced
- 1 cup corn (fresh or frozen)
- 6 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
Directions
- Prepare the Vegetables: In a large pot, heat olive oil over medium heat.
- Sauté the Onion and Garlic: Add the chopped onion and minced garlic to the pot. Sauté for about 2-3 minutes until fragrant.
- Add the Vegetables: Add the sliced zucchinis, carrots, and corn to the pot. Stir to combine with the onion and garlic.
- Add the Broth: Pour in the vegetable broth and bring the mixture to a boil.
- Simmer: Once the soup starts boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
- Season: Add salt and pepper to taste. Stir well to combine the seasonings.
- Serve: Ladle the soup into bowls and serve hot. Enjoy!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 servings
Variations
- Add Other Vegetables: Feel free to add other vegetables like celery, spinach, or peas for more flavor and texture.
- Protein Boost: Add some cooked chicken or beans (like white beans or chickpeas) to increase the protein content.
- Spices: Experiment with additional spices like thyme, rosemary, or a dash of chili flakes to change the flavor profile.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the soup on the stove over medium heat, stirring occasionally. You can add a bit more broth or water if it’s become too thick.
10 FAQs
- Can I use chicken broth instead of vegetable broth? Yes, you can substitute chicken broth for vegetable broth if you prefer a non-vegetarian option.
- Can I make this soup ahead of time? Yes, this soup can be made ahead of time and stored in the fridge for up to 4 days. It actually tastes even better the next day as the flavors meld.
- Can I freeze this soup? Yes, you can freeze this soup for up to 3 months. Make sure to cool it completely before transferring it to a freezer-safe container.
- Can I add pasta to this soup? Yes, adding small pasta shapes like orzo or elbow macaroni would be a great addition. Be sure to cook the pasta separately and add it to the soup just before serving to avoid it becoming mushy.
- How can I make this soup spicier? You can add some red pepper flakes, diced jalapeños, or a pinch of cayenne pepper to give it a spicy kick.
- Can I use fresh or frozen corn? Both fresh and frozen corn work great in this soup. Just make sure to thaw frozen corn before adding it to the pot.
- Can I make this soup in a slow cooker? Yes, you can prepare this soup in a slow cooker. Add all the ingredients to the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
- Can I add beans to the soup? Yes, beans like white beans, kidney beans, or chickpeas can be added for extra protein and fiber.
- Can I use a different oil instead of olive oil? Yes, you can use any oil you prefer, such as vegetable oil, avocado oil, or coconut oil.
- How do I know when the vegetables are done? The vegetables are done when they are tender but still hold their shape. Test them with a fork to check for tenderness.
Conclusion
This Vegetable Soup recipe is a quick, healthy, and comforting dish that’s perfect for a busy weeknight or as part of a meal prep plan. With its simple ingredients and easy preparation, it’s a versatile recipe that can be customized to your tastes. Whether you’re making it for a crowd or just for yourself, this soup will warm you up and keep you feeling satisfied.
PrintScalloped Potatoes and Ham
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
Description
This creamy Scalloped Potatoes and Ham is a comforting, cheesy casserole with tender layers of potatoes, savory ham, and a rich, thyme-infused sauce. It’s the perfect dish for any family dinner or holiday gathering!
Ingredients
Scale
- 1 cup butter
- 1 small onion, diced
- 1/4 cup all-purpose flour
- 1 teaspoon thyme
- 3 cups milk
- 1 cup chicken broth
- 3 pounds white potatoes, sliced about 1/8” thick
- Salt and pepper to taste
- 2 cups cooked ham, diced
- 1 cup sharp cheddar cheese (optional)
- Parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13″ baking pan and set aside.
- In a large saucepan, cook the diced onion and butter over medium-low heat until the onion is tender, about 5 minutes.
- Add thyme and flour to the onion and butter mixture. Cook for 1-2 minutes, stirring constantly.
- Reduce heat to low and slowly add the milk, a little at a time, whisking continuously. The mixture will thicken but will smooth out as you continue whisking. Stir in the chicken broth, salt, and pepper. Bring to a boil and let it boil for 1 minute.
- Layer half of the sliced potatoes in the prepared pan. Top with half of the diced ham and half of the sauce. Repeat the layers, ending with the sauce on top.
- Cover the pan with aluminum foil and bake for 50 minutes.
- After 50 minutes, uncover and bake for an additional 25-35 minutes, or until the potatoes are tender and the sauce is bubbly. If using cheese, sprinkle it over the top during the last 15 minutes of baking.
- Remove from the oven and let it cool for at least 15 minutes before serving. Garnish with parsley if desired.
Notes
- You can use any type of cheese for a different flavor or omit the cheese entirely for a lighter version.
- If you prefer a thicker sauce, cook it a bit longer after adding the milk and broth.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes