Vegetable soup is one of those things that don’t really need a recipe – you can customize the ingredients to your heart’s content. This recipe is really just a set of guidelines to give you some ideas about what to include.
Yield: 6-8 servings
Time: 30-45 minutes
Tools
- knife
- stock pot or Dutch oven, with lid
- wooden spoon
Ingredients
- 4 c assorted vegetables, fresh or frozen, such as
– beans (green, pinto, navy…)
– bell peppers
– broccoli
– cabbage
– carrots
– celery
– chickpeas
– corn
– leeks
– onions
– peas
– scallions
– spinach
– squash
– tomatoes
– zucchini - 2-3 cloves garlic, minced
- 4 c vegetable stock or water
- 1 t salt
- 3-4 t herbs (basil, oregano, thyme, rosemary…), minced
Directions
Prepare all of the vegetables: scrub, peel, trim, and chop as needed.
Place all ingredients in the pot, bring to a boil, lower heat, cover, and simmer, stirring occasionally, until everything is tender, about 20 minutes. Add more stock as needed.
Notes
If using any type of dried beans or peas, soak and cook them separately before adding them to the soup.
You can also add cooked pasta shapes (such as macaroni or bowties) or rice – add up to 1 cup after 15 minutes.
Help
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