Soup that is full of vegetables and deliciousness that will boost your immunity for the upcoming cold and flu season. Easy to make and you can store it in the freezer!
A great soup to use up vegetables that are getting older. If there are certain vegetables you don’t care for, change out to the vegetables you like.
EASY Vegetable Soup
Soup that is full of vegetables and deliciousness that will boost your immunity for the upcoming cold and flu season. Easy to make and you can store it in the freezer!
Ingredients
- ½ medium onion diced
- 3 garlic cloves minced
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 large carrot cut in ¼ inch rounds
- 1 large celery stalk cut in ¼ inch chunks
- ½ large green bell pepper diced
- 1 medium golden potato ~3 inches long cut into ½ inch chunks
- 1 ½ cups cooked kidney beans or 1 can rinsed and drained
- 6 cups vegetable broth plus ½ cup for sautéing
- 2 2 oz cooked plain ramen noodle cakes or 4 oz cooked pasta of choice
- 1 medium zucchini cut into ½ inch chunks
- ½ cup cooked corn or ½ can
Instructions
- Start by cutting up all your vegetables. You want all the vegetables to be ~ ¼ – ½ inch in size or larger depending on how chunky you want your soup.
- Once all vegetables are chopped. In large saucepan or soup pot, heat stove to medium-high heat, and sauté onion in 1-2 tbsp vegetable broth until browned/caramelized. Keep adding broth in small amounts if onion begins to stick. Helpful tip *leave the lid on for the first minute to release the natural water in the onions*
- Next add in minced garlic, smoked paprika, salt and pepper. Sauté for 1-2 minutes until fragrant.
- Add in carrots, celery, and bell pepper. Cook covered for ~3-4 more minutes stirring occasionally, adding small amounts of vegetable broth as needed to prevent sticking.
- Add in chopped potatoes and beans. Stir for 1-2 minutes to combine flavors.
- Pour in 6 cups of vegetable broth (or more if you like it with EXTRA broth).
- Bring soup to a boil cover, and reduce to simmer. Cook for ~20 minutes until potatoes are soft.
- Then add in zucchini, cooked noodles and corn. Cook for additional 5-10 minutes until zucchini is soft.
- Remove from heat, adjust seasonings as desired.
- Serve with crackers or multigrain toast!
Notes
Refrigerate up to 1 week.
Freeze in individual serving containers (I use jars or plastic bags) for 1-2 months.
*regular paprika in place of smoked will change the taste but still be delicious.
*gluten free pasta or rice should be cooked before adding to soup mixture
*feel free to switch out vegetables with what you have on hand! Example: yellow squash, mushrooms, or eggplant are alternatives.
Freeze in individual serving containers (I use jars or plastic bags) for 1-2 months.
*regular paprika in place of smoked will change the taste but still be delicious.
*gluten free pasta or rice should be cooked before adding to soup mixture
*feel free to switch out vegetables with what you have on hand! Example: yellow squash, mushrooms, or eggplant are alternatives.