Vegetable Soup

Saute Carrots, Celery, and Onions…Oh My! Then, stir in the Chickpeas and Broccoli, Corn, and Kale. Oh Wow! What do you have? These ingredients are the main staples that I used in this Vegetarian Soup. 

Of course, I experimented with many seasonings. The smell that permeated my kitchen was quite pleasant. You cannot go wrong with seasonings. I generously used garlic powder, pepper, and Italian seasoning. However, I was light on the salt. You never what to be heavy-handed with the salt, anyway. 

Vegetable Soup

5 from 1 vote
Recipe by Madison Amara Course: Main, Appetizers, SidesDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 2 tablespoons 2 olive oil

  • 2 2 stalks celery, diced

  • 2 large 2 carrots, diced

  • 1 large 1 onion, diced

  • 16 ounces 16 fire roasted diced tomatoes

  • 2 cups 2 garbanzo beans (chickpeas)

  • 2 cups 2 broccoli florets, cut into bite-sized pieces

  • 2 cups 2 corn

  • 1 cup 1 kale, shredded

  • 8 cups 8 vegetable broth

  • 2 tablespoons 2 smoked paprika

  • 2 tablespoons 2 garlic powder

  • 1 tablespoon 1 Italian seasoning

  • 1 tablespoon 1 black pepper

  • 1 teaspoon 1 salt

Directions

  • In a large pot over medium-high, heat olive oil and saute celery, carrots and onion for 5 minutes.
  • Add the rest of the ingredients and bring to a rapid boil.
  • Reduce to low heat to simmer for 15 to 20 minutes.
  • Remove from the heat. Serve and Enjoy with crackers or bread.

When I was in high school and experimenting with cooking certain dishes, I ruined a few meals by over-salting them. I am glad that I learned that lesson young. Now, when I use salt, it is just a pinch here or there. After each pinch of salt, I give the soup a little taste. That is what a recipe means when it says “salt, to taste.”

Vegetarian Soup is super easy to make and a Big Ole dose of healthy! I am not saying that it will cure a common cold, but the broth alone could probably do wonders for the body. I love cutting up vegetables. I love dicing and slicing pretty much anything while I am in the kitchen. I tend to get lost in my own little world when I am chopping carrots, onions, celery, and other vegetables. 

I love seeing the heaping pile of what I sliced, sitting in a mound on my cutting board. Does anyone else enjoy this or is it just me? I sure hope that I am not alone. It is quite therapeutic. You should try it if you have not. You can practice your chopping and dicing skills by starting with this recipe first! 

This is a very quick soup to make. Gathering the ingredients and chopping up the veggies, do not take long at all. If you are good at chopping, then about 10 minutes is all you need. If not, then about 15 minutes should do. Cooking the soup takes about 20 minutes. So, look at this as a 30-Minute Meal. 

No heavy lifting is required with this soup. Just a little patience in waiting to test your soup and perhaps trying to decide on what kind of bread you would like to serve it with. I had a bowl of this Vegetarian Soup with crackers the first day and some focaccia bread the second day. I recommend using bread that won’t easily get soggy. 

I love that the vegetable broth I used created a thickness. However, it was not too thick. It was just right. This soup was just the meal I needed to adapt to this unusual change in the weather out here in Los Angeles. Soup is good any time of the year, but cold weather makes it taste even better!

If I haven’t convinced you to make this Vegetarian Soup, then pass this recipe on to a friend. I’m sure that they will be more than willing to give you a generous bowl of everything warm and delicious, especially since you recommended this recipe. Enjoy all of the hearty, hot, and healthy eating! 

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