Vegetable Soup

Vegetable Soup is the perfect choice on a cold day or when you're really want to eat a healthy delicious hot soup to warm you up.


This soup is so versatile just add anything to the pot vegetable-wise using a chicken or vegetable  base broth.


Seasoned to perfection the soup is sure to please the pickiest of eaters with the tastiest chunkiness in this soup.


Add some potatoes and even change it adding meat for meat lovers to make another style.


Vegetable soup is a basic soup that can transform into a whole meal.


If you want a hearty bowl you will need to add potatoes, mixed vegetables, corn, green beans, celery, carrots, and seasoned the broth to your taste even little red pepper flakes to turn up the heat.


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Why All Vegetable Soup?

Vegetable Soup has become one of my most popular soup recipes it's a bowl of healhty comfort and so much better than the canned stuff!


Full of flavor and so easy to make you can’t go wrong with a big warm bowl of vegetable soup.


If you are feeling under the weather this will fix what ails you for sure plus it freezes well so keep it in the freezer to have on hand.

Tips:

• use fresh, frozen or canned vegetables
• if using escarole always boil it first to clean out any dirt particles in another pan
• this soup freezes up to 6 months in containers
• if using onion in your recipe remember the next day leftovers will have a stronger taste and sometimes overwhelming we only use a few tablespoons(your preference
• the broth is much richer using chicken stock 
• this recipe can be made in a slow cooker, instant pot, or stovetop
• for pure vegetable soup boil all the pungent vegetables in water to make a vegetable stock before proceeding
• squash can be used also but it cooks quickly so add it 15 minutes before the soup is done cooking
• store in a covered container in the refrigerator
• This soup tastes great with garlic bread or garlic croutons on top

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Vegetables

Rememeber anything goes from beans to meats, any kinds of vegetables you like fresh is best but frozen then canned are the next best choices.


This soup is so comforting, great all year round, and not just a wintertime soup, it's an anytime soup!


This is easily adaptable, leave out what your family isn't fond of and enjoy a healthy bowl of a classic vegetable easy bowl of soup.

Vegetable Soup

Yield: 20

Author: Claudia Lamascolo

Prep time: 10 MinTotal time: 10 Min

Vegetable soup that can be made all vegetables or meat can be added for meat lovers. The broth can be homemade or store-bought. Use fresh or frozen vegetables in a nice tomato-based soup.

Ingredients

•  Vegetable Soup
• 1  Chicken Broth Soup recipe (click here for recipe)
• or use  3 to 4 quarts of vegetable broth for a pure vegetable soup or (just use store-bought chicken broth if you don't have time to make your own chicken soup broth)
• 1 onion diced 
• 3 chopped fresh garlic cloves
• 1 head of cleaned chopped escarole boiled separately for a half hour to remove any dirt out (you can also  use fresh spinach leaves around an 8-ounce bag or shredded cabbage)
• 2 stalks of celery chopped
• 1 or 2 cubed and peeled potatoes
• 1 cup chopped fennel
• 1  package of frozen or canned mixed vegetables(corn, peas, green beans, carrots) around 1/2 cup each if using fresh
• Optional:  1 can of  any kinds of beans you prefer:
• Italian green beans, white beans, chickpeas, black beans, butter beans, lentils,  kidney beans red or white
• 1- lb of diced fresh tomatoes ( or canned)
• 1 teaspoon each oregano, basil, parsley, garlic powder
• salt and pepper to taste
• optional: add a few shakes of red pepper flakes for heat for a spicier vegetable broth
• Here is another version with the addition of pasta and meatballs.:
• To make a true vegetable soup you would omit the pasta and the meatballs.
• 1 lb box of pasta (pastine\a of choice shown is acini de pepe and baby seashells) (1/2 box boiled in salted water separately)
• For meat lovers you can add chicken, beef or make tiny meatballs and add to the broth while simmering:
• Meatballs:
• 1/2 pound ground chuck
• 2 cloves chopped garlic
• 1/4 cup bread crumbs
• 1 tablespoon parsley
• 1 tablespoon grating cheese
• mix all together and set aside

Instructions

1. In a 5 to 8-quart sauce, pot measures out water to fill about three inches below the top of the pan then proceed by making chicken soup broth first or use store-bought.. 
2. Strain the broth to take out any impurities you may add the chicken pulled off the bone or use that for chicken salad if you want just a vegetable soup broth.
3.  Chicken broth is very low in calories and makes a good base for the flavor of the soup. 
4. Place all the canned and packaged vegetables in the pot along with tomatoes, fennel, celery, etc, everything except the cheese and pasta.( If using meatballs. Drop raw meatballs into the boiling soup to cook.) 
5. Add the cooked escarole and simmer until all vegetables are tender around 1 hour or more. 
6. Cook pasta at this point if using separately, add at this point. Ladle into bowls and top with grated cheese.

Nutrition Facts

Calories

341.39

Fat (grams)

9.20

Sat. Fat (grams)

3.21

Carbs (grams)

45.74

Fiber (grams)

7.90

Net carbs

37.84

Sugar (grams)

11.14

Protein (grams)

19.71

Sodium (milligrams)

1021.50

Cholesterol (grams)

34.68

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https://www.whatscookinitalianstylecuisine.com/2012/01/italian-vegetable-soup.html

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vegetable soup, chicken vegetable soup, chicken broth, soup with vegetables

soup recipes, vegetable soup recipes,

American, Italian

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