Can I use frozen vegetables in place of fresh vegetables?

Yes, you can easily swap fresh vegetables with frozen ones. Frozen vegetables are convenient, and they can be a great substitute, especially for carrots, peas, and green beans. Just ensure you thaw them slightly or add them directly to the soup, adjusting the cooking time as necessary.

Can I make this Vegetable Soup in a slow cooker?

Absolutely! To make this vegetable soup in a slow cooker, add all the ingredients to your crockpot, stir to combine, and cook on low for 7-8 hours or on high for 4 hours. It’s an excellent option for a hands-off, simmering soup.

How can I make this recipe vegan?

Making this vegetable soup vegan is easy! Simply swap the chicken broth for vegetable broth and use plant-based V-8 juice if you prefer. This keeps the flavor rich and satisfying without the need for any animal products.

Can I add protein to this Vegetable Soup?

Yes, for an added protein boost, you can easily add beans, lentils, or tofu. For a meatier version, try adding cooked chicken, turkey, or beef to enhance the soup’s heartiness.

Vegetable Soup Recipe – Hearty and Delicious Comfort Food

Name: Vegetable Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup olive oil; 1 yellow onion, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 2 teaspoons kosher salt; 1/2 teaspoon coarse ground black pepper; 1 large potato, peeled and diced; 2 carrots, sliced; 1 cup corn; 1 cup peas; 1 cup green beans, chopped; 2 vine tomatoes, diced; 4 cups chicken broth; 2 cups V-8 juice

Description

This hearty vegetable soup is made with fresh vegetables like carrots, potatoes, corn, peas, green beans, and a savory broth base. It’s the perfect comfort food for colder days, offering a healthy, nutritious, and filling meal in under 45 minutes.

Ingredients

Scale

1/4 cup olive oil
1 yellow onion, diced
2 stalks celery, diced
2 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
1 large potato, peeled and diced
2 carrots, sliced
1 cup corn
1 cup peas
1 cup green beans, chopped
2 vine tomatoes, diced
4 cups chicken broth
2 cups V-8 juice

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Instructions

Heat olive oil in a large stockpot over medium heat. Add diced onions, celery, and minced garlic. Sauté for 4-5 minutes until soft and translucent.
Add diced potatoes, sliced carrots, corn, peas, chopped green beans, diced tomatoes, chicken broth, and V-8 juice to the pot. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer for 30 minutes.
Taste and adjust seasoning as needed. Serve hot and enjoy!

Notes

For a smoother texture, blend a portion of the soup with an immersion blender or regular blender.
Store leftover soup in an airtight container for up to 4 days in the fridge, or freeze for up to 6 months.
For a vegan version, replace the chicken broth with vegetable broth and use plant-based V-8 juice.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 227
Sugar: 10g
Sodium: 1399mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 6g
Protein: 6g
Cholesterol: 3mg