All the Veggies Soup

It’s early spring in Seattle, which means that the weather is all over the place. Some days are gloriously sunny and others are windy, rainy and cold. And the stormy days call for a soup recipe. My “All the Veggies Soup” is perfect for when you want a rich tomato-based broth loaded with fresh vegetables. It’s also a great recipe to pull out when you have veggies in the fridge you want to use up. This one is totally modifiable to any fresh or frozen vegetables you’d like to use. I’ve been eating this almost all week. It tastes even better the next day after the red pepper soaks in the broth overnight!

 


Ingredients

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 1 tsp salt

  • 1 zucchini, cut into half-moons or quartered

  • 1 sweet potato, cut into 1/2 inch pieces

  • 4 garlic cloves, minced

  • 1 tsp dried oregano

  • 2 carrots, chopped

  • 2 cups green beans, chopped into 1 inch pieces

  • 1 cup frozen corn kernels

  • 1 28oz can can whole peeled tomatoes (diced would work as well)

  • 4 cups vegetable broth

  • 2 tbsp white wine vinegar

  • 1 pinch red pepper flakes (add more if you want extra heat)

  • 2 bay leaves

 
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Directions

  1. Heat the olive oil in a large pot over medium heat and add the chopped onion, salt, and a pinch of ground black pepper. Cook and stir occasionally for about 5 minutes. Add the chopped carrots and sweet potato and cook for 5 more minutes. 

  2. While the onion, carrot and sweet potato combination is cooking, blend the whole peeled tomatoes in the blender until smooth. Add the pureed tomatoes to the pot and stir, then add the minced garlic, oregano and red pepper flakes. Stir in the veggie broth and add the two bay leaves. Bring everything the pot to a boil, then reduce the heat to simmer. Cover and cook for 20 minutes. 

  3. While that is cooking, chop the green beans and zucchini. Once the 20 minutes is over, add the zucchini, green beans and frozen corn kernels and cook for another 10 minutes, or until the green beans are tender, but not mushy. Lastly, stir in the vinegar and any additional salt or pepper to taste. Pick out the bay leaves before serving.

Serve it warm. Store in an air-tight container for 3-4 days.

 
 
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Notes:

*Makes about 6 1-cup servings

*When subbing or adding alternative vegetables, add in veggies that need to cook longer in with the onion (like other potatoes) and ones that need less time (like kale, chickpeas, squash) with the green beans and zucchini.