Vegetable Soup

This hearty and flavorful Vegetable Soup is perfect for a cozy meal any time of the year. Packed with a variety of fresh vegetables, legumes, and savory herbs, this soup is a great way to enjoy a nourishing, filling dish. Whether you’re looking for a comforting lunch or a light dinner, this recipe is easy to make and full of vibrant flavors. The combination of vegetables and chickpeas creates a satisfying and wholesome meal, while the chicken bouillon and parsley add a rich depth of flavor.

Ingredients

• 1 tablespoon olive oil
• 8 medium carrots, sliced
• 2 large onions, chopped
• 4 celery ribs, chopped
• 1 large green pepper, seeded and chopped
• 1 garlic clove, minced
• 2 cups chopped cabbage
• 2 cups frozen cut green beans (about 8 oz)
• 2 cups frozen peas (about 8 oz)
• 1 cup frozen corn (about 5 oz)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 bay leaf
• 2 teaspoons chicken bouillon granules
• 1 ½ teaspoons dried parsley

Directions

1. Prepare the Vegetables: In a large pot, heat olive oil over medium heat. Add the sliced carrots, chopped onions, chopped celery, green pepper, and minced garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
2. Add the Remaining Ingredients: Stir in the chopped cabbage, frozen green beans, peas, corn, chickpeas, bay leaf, chicken bouillon granules, and dried parsley. Mix well to combine all the ingredients.
3. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
4. Finish and Serve: Before serving, remove the bay leaf from the soup. Ladle the soup into bowls and serve hot.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 servings

Variations

• Add more protein: You can include other legumes like kidney beans, black beans, or lentils to increase the protein content of the soup.
• Make it vegan: Simply substitute vegetable bouillon for the chicken bouillon to make this soup fully plant-based.
• Spicy version: For a bit of heat, add a diced jalapeño pepper or sprinkle in some red pepper flakes when sautéing the vegetables.
• Add greens: Kale or spinach can be added for extra nutrients and flavor. Stir them in during the last 10 minutes of cooking.

Storage/Reheating

• Storage: This soup stores well in an airtight container in the refrigerator for up to 4-5 days.
• Reheating: Reheat the soup on the stovetop over medium heat or in the microwave in individual portions until hot.

10 FAQs

1. Can I use fresh vegetables instead of frozen? Yes, you can use fresh vegetables such as green beans, peas, and corn. Just chop and add them to the soup in the same way.
2. Can I make this soup in a slow cooker? Yes, add all the ingredients to the slow cooker and cook on low for 4-6 hours or until the vegetables are tender.
3. How do I make this soup more filling? You can add pasta or small grains like quinoa or farro to make the soup more hearty.
4. Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.
5. Can I use vegetable broth instead of chicken bouillon granules? Yes, vegetable broth or vegetable bouillon cubes can be used as a substitute for the chicken bouillon granules.
6. Can I use a different type of bean? Yes, any canned beans such as white beans, kidney beans, or black beans would work well in this soup.
7. What if I don’t have chickpeas? You can substitute chickpeas with any other legume, like kidney beans or cannellini beans.
8. Is this soup spicy? This soup is not spicy, but you can add chili flakes or fresh hot peppers if you want to give it a little heat.
9. How do I make the soup thicker? You can use an immersion blender to puree a portion of the soup for a thicker consistency. Alternatively, mash some of the vegetables with a spoon.
10. Can I add pasta to the soup? Yes, small pasta like elbow macaroni or shells can be added. Just cook it separately and stir it into the soup once it’s done to avoid overcooking the pasta.

Conclusion

This Vegetable Soup is a simple, wholesome, and delicious meal that’s perfect for any occasion. With its vibrant array of vegetables and satisfying chickpeas, it’s a great way to get your daily serving of veggies while enjoying a warm and hearty dish. Whether you’re looking for a light lunch, a filling dinner, or a dish to serve at a family gathering, this recipe is sure to be a hit.

Print