The Easiest Ever Vegetable Soup
Source: enzasquailhollowkitchen.com
Simple recipe for vegetable soup – This recipe delivers a hearty and healthy vegetable soup with minimal effort. Perfect for a weeknight meal, it’s packed with nutrients and customizable to your taste. Making your own vegetable soup is incredibly rewarding – it’s cheaper than buying pre-made, healthier, and allows you to control the ingredients and flavors.
Ingredients and Preparation
Gathering the ingredients is straightforward, requiring readily available vegetables. Proper preparation ensures even cooking and a more appealing final product. The following table details the ingredients and preparation steps.
| Ingredient | Quantity | Unit | Preparation Notes |
|---|---|---|---|
| Onion | 1 | medium | Finely chop, aiming for roughly 1/2 inch pieces. A sharp knife ensures clean cuts. |
| Carrots | 2 | medium | Peel and dice into 1/2-inch pieces. Uniform size ensures even cooking. |
| Celery | 2 stalks | Wash and dice into 1/2-inch pieces, similar in size to the carrots. | |
| Potatoes | 2 | medium | Peel and dice into 1-inch cubes. Larger pieces retain more texture. |
| Vegetable Broth | 6 | cups (1.4 liters) | Use your preferred brand; low-sodium is recommended for better flavor control. |
| Green Beans | 1 cup | (100g) | Trim the ends and snap into 1-inch pieces. |
| Canned Diced Tomatoes | 1 (14.5 oz) can | (411g) | Undrained, adds both flavor and liquid. |
| Bay Leaf | 1 | Adds subtle depth of flavor; remove before serving. | |
| Salt and Pepper | To taste | Season to your preference at the end of cooking. |
Cooking Steps and Methods
This recipe offers flexibility in cooking methods, catering to different time constraints and preferences. Whether you opt for stovetop or slow cooker, the steps remain largely consistent, resulting in a delicious and satisfying soup.
- In a large pot or Dutch oven (or slow cooker), sauté the chopped onion in a tablespoon of olive oil over medium heat until softened (about 5 minutes).
- Add the diced carrots and celery and cook for another 5 minutes, stirring occasionally, until slightly tender.
- Stir in the potatoes, vegetable broth, green beans, diced tomatoes, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender. (For slow cooker: Combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.)
- Remove the bay leaf. Season with salt and pepper to taste.
Flavor Enhancements and Variations
Experimenting with herbs, spices, and different vegetables allows for endless variations of this basic recipe, catering to individual tastes and preferences. Different broths also significantly impact the final flavor profile.
Herbs like thyme, rosemary, or oregano add aromatic complexity. Spices such as cumin, coriander, or paprika can provide a warmer, earthier taste. Consider adding other vegetables like zucchini, spinach, corn, or mushrooms for variety. Chicken or beef broth will lend a richer, meatier flavor compared to vegetable broth.
- Add cooked noodles or rice for a heartier soup.
- Include a can of drained and rinsed beans (kidney, black, or pinto) for extra protein.
- Incorporate lentils for added texture and nutritional value.
Serving Suggestions and Presentation
The presentation of your vegetable soup can elevate the dining experience. Simple garnishes and thoughtful serving choices can make a big difference.
Serve the soup hot in bowls or mugs. A swirl of cream or a dollop of plain yogurt adds richness. Fresh herbs like parsley or chives make an attractive and flavorful garnish. A crusty bread roll or a side salad complements the soup perfectly. For a photograph, use natural light near a window, arrange the soup in a rustic bowl, and garnish with fresh herbs.
Focus on the colors and textures – the vibrant greens of the beans, the orange of the carrots, and the creamy texture of the potatoes. A shallow depth of field can help emphasize the texture and color of the soup.
Storage and Reheating, Simple recipe for vegetable soup
Source: foodnservice.com
Proper storage and reheating are crucial for maintaining the quality and flavor of your leftover soup. Avoid repeated freezing and thawing cycles.
While a simple vegetable soup recipe offers a comforting, easily accessible meal, sometimes you crave something richer. For a more decadent experience, consider a luxurious alternative like the she crab soup recipe with sherry , which offers a delightful contrast in flavor and texture. However, returning to the simplicity of vegetable soup highlights the versatility and ease of home cooking.
Allow the soup to cool completely before storing it in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, to prevent scorching. Avoid boiling, as this can make the soup watery. You can also reheat it in the microwave in short bursts, stirring between each to ensure even heating.
Popular Questions: Simple Recipe For Vegetable Soup
Can I use frozen vegetables?
Yes, frozen vegetables work well. Just ensure they are thawed before adding them to the soup.
How long can I store leftover soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Adjust cooking time accordingly (usually 6-8 hours on low).
What if I don’t have all the vegetables listed?
Feel free to substitute with other vegetables you have on hand. Carrots, celery, and potatoes are excellent additions.
