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Old Fashioned Veggie Soup

Who doesn't love a steaming bowl of tummy-warming homemade vegetable soup? Chock-full of your favorite veggies, oh-so healthy and best of all it can be ready FAST! This delicious veggie soup makes enough for school and work lunches or serve as an accompaniment to your favorite dinner this week. You can also choose to divide the soup into single portions and freeze for future meals for time-crunched nights.

Yield: 8 to 10 servings
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 2 teaspoons olive oil
  • 4 carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 medium onion chopped
  • 6 small yellow potatoes or any kind, cut into 1-inch pieces
  • 1 14 ounce can reduced-sodium garbanzo, black or kidney beans, rinsed and drained
  • 1 28 ounce can crushed tomatoes
  • 1 14 ounce can tomato puree
  • 2 28 ounce cans whole tomatoes, coarsely chopped, with juices (San Marzano’s are extra flavorful)
  • 32 ounces all-natural reduced-sodium vegetable broth or homemade broth (or beef or chicken broth which won’t make it vegetarian)
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 ½ teaspoons marjoram
  • 1/2 teaspoon kosher salt or to taste
  • Coarse ground pepper to taste
  • 1 1/2 cups frozen peas or lima beans
  • 1 1/2 cups corn kernels fresh or frozen
  • 1 1/2 cups cut sliced green beans fresh or frozen

Instructions

  • In a large stockpot, heat olive oil over medium-high setting until hot. Sauté carrots, celery, onion and potatoes for 5 minutes or until crisp-tender and lightly browned. Note: sautéing the vegetables does enhance the flavor. If short on time, simply skip this step, adding the vegetables to the pot along with next set of ingredients.
  • Stir in next set of ingredients. (garbanzo beans through pepper)
  • Bring soup mixture to a boil. Reduce heat to medium-low; simmer, uncovered for 40 minutes or until vegetables are almost tender.
  • Stir in peas or lima beans, corn and green beans. Continue simmering for 5 minutes. Note: I prefer to add these almost at the end so they don’t overcook. But feel free to add them earlier.
  • Taste; adjust seasonings as desired.

Notes

Make Ahead and Storage Tips: soup may be prepared up to 3 days ahead. Cover and refrigerate. Reheat over medium-low setting for 5 minutes or until hot. Soup may be frozen for up to 4 months.