The Very Best Vegetable Soup Recipe
Winter's best soup recipe, this is the BEST Vegetable Soup packed with seasonal veggies and amped up with savory flavor.
Servings: 8 servings
Calories: 88kcal
Cost: $10
Equipment
- 1 stockpot
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrot
- 1/2 cup diced celery
- 2 garlic cloves minced
- 1 cup corn kernels
- 1 cup chopped green beans
- 1 cup diced delicata squash or other squash
- 1 15 ounce can diced tomatoes
- 1 tablespoons fresh chopped thyme
- 1 1/2 tablespoons fresh chopped parsley
- 4 cups beef stock
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- kosher salt and fresh ground pepper to taste
Instructions
- Heat the olive oil in a large stock pot over medium high heat.
- Add the onion, carrot and celery to the pot. Cook until softened, approximately 4-5 minutes.
- Stir in the garlic and cook for 1 additional minute.
- Add the corn, green beans and squash. Stir to combine and cook for 3-4 minutes.
- Stir in the tomatoes, thyme, parsley and stock. Bring the mixture to a boil and then turn the heat down to low.
- Add the onion powder, garlic powder, soy sauce and fish sauce. Stir to combine.
- Simmer for 8-10 minutes.
- Season with salt and pepper, to taste.
- Serve immediately.
Notes
Can be frozen in an airtight container for up to 3 months.
Nutrition
Serving: 1g | Calories: 88kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 686mg | Potassium: 552mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3175IU | Vitamin C: 14.3mg | Calcium: 54mg | Iron: 1.6mg