Vegetable Soup

I know, I know, everyone has a vegetable soup recipe of their own, so what’s so special about this one.  Honestly, I don’t know if this recipe is unique or unusual in any way.  I only know that this vegetable soup recipe is very easy to make and tastes delicious. It’s easy because I use all pre-packaged ingredients for this soup such as frozen mixed vegetables, canned tomato sauce, and ready to use herbs. You can even buy already chopped onions and fresh garlic paste, and you don’t have to cut a thing. It doesn’t get any easier than this. So go ahead, try making this version of my vegetable soup, you may find it similar to your own recipe, or maybe a variation of what you already know. Either way, vegetable soup is good healthy food, so if this recipe encourages you to make your own version of vegetable soup tonight or tomorrow, then that’s a good thing 😊.

Vegetable Soup

Ingredients:

  • 8 cups frozen mixed vegetables
  • 1 15oz can tomato sauce
  • 1 onion finely chopped
  • 6 -8 garlic cloves crushed
  • 2 tbsp olive oil
  • 2 tsp Herbs de Provence or a combination of herbs such as oregano, basil, rosemary and thyme
  • 1 tsp dried garlic powder, but not needed
  • 8 cups water or ready to use vegetable broth
  • Salt and pepper

IMG_5112

Directions:

  • In a large saucepan sauté onions and garlic in 2 tbsp olive oil until tender. About 5 minutes.
  • Now add frozen vegetables, salt and pepper and 6 cups water or broth and stir.
  • Cover the pot and let the vegetables cook for 15 minutes until tender.
  • After 15 minutes add herbs and 2 cups more water or broth and let the vegetables come to a slow boil for another 15 minutes.
  • Add tomato sauce and 1 tsp garlic powder and bring to a slow simmer. Let simmer for 5 – 10 minutes.
  • Taste test for salt and pepper and adjust according to your liking.
  • Drizzle some olive oil on top of soup, sprinkle some Parmesan cheese and serve hot with a side of buttered toast.

IMG_5123Cook’s notes:  Want to add more veggies to this recipe? You can add chopped zucchini, cauliflower, broccoli, celery and even 1 can of drained and rinsed chickpeas.

 

 

 

7 thoughts on “Vegetable Soup”

  1. Hi Kalpana, I like your idea of using frozen vegetables to make vegetable soup which is easier. But I make my soup by using all fresh vegetables and tomatoes. I also add cooked barely since it’s good for health. Will try your version soon! Once again. Thanks for posting the recipe.😊 Devi

    Liked by 1 person

  2. Thanks Dolly . In our household , we make two types of vegetable soups – In the Springtime , i use all Fresh Spring Vegetables including a few leaves of Spinach and in the Winter time i use more root vegetables including Potato , Yellow Pumpkin etc .. Sometimes i add Black beans or Tofu … but all in very small quantities so Soup remains a Soup , not a Stew .. i always add ground pepper .

    Liked by 1 person

    1. I would love that too! I wish I could magically have healthy, home cooked food appear for the family with the blink of an eye. Remember that show I Love Genie – that’s what she used to do 😀

      Like

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