Homemade Vegetable Soup Recipe + Video

5 stars (2 reviews)

Homemade Vegetable Soup Recipe + Video

This cozy veggie soup recipe combines fresh vegetables with convenient canned goods and frozen staples for a delicious vegan stew that's ready in under an hour.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings: servings

Calories: 132kcal

Author: Sommer Collier

Ingredients

2 tablespoons olive oil or plant-based butter
1 ½ cup chopped sweet onion
3-4 cloves garlic minced
2 cups chopped carrots
1 cup chopped celery
3 cups chopped baby potatoes
2 - 15 ounce cans diced fire-roasted tomatoes
2 tablespoons + 2 teaspoons vegetables base
6 cups water
2-3 bay leaves
1 sprig fresh rosemary
1 teaspoon smoked paprika
¼ - ½ teaspoon crushed red pepper
2 cups frozen chopped okra or green beans
1 ½ cups frozen sweet corn
¼ cup chopped parsley

US Customary - Metric

Instructions

Chop the onions, carrots, celery, and potatoes into ¾ to 1-inch pieces. Mince the garlic, and chop the fresh parsley.
Set a large 6-8 quart soup pot (or Dutch oven) over medium heat. Add the olive oil. Once hot, add the chopped onion, garlic, carrots, and celery. Stir and sauté for 2 to 3 minutes to soften the onions and garlic.
Then add the chopped potatoes, canned tomatoes and juices, vegetable base, water, bay leaf, rosemary, smoked paprika, and crushed red pepper. Stir and cover. Then bring to a boil. Simmer the soup, covered, for 20 minutes. Stir occasionally.
Then remove the lid, and stir in the frozen okra, sweet corn, and chopped parsley. Simmer uncovered for another 5 to 10 minutes. Taste, then add salt and pepper as needed. Remove the bay leaves and rosemary stem. Serve warm.

Video

Notes

I prefer using soup base, a.k.a. bullion paste, instead of broth. The reason for this is you can add extra vegetable base to the soup without adding additional liquid. So the vegetable broth is concentrated in flavor. You can buy vegetable base in the broth section of most major grocery stores.
Leftovers are scrumptious and last for up to 4-5 days! Let the soup cool completely before transferring to an airtight container and keeping it in the fridge.
To freeze: Cool the soup and transfer it to an airtight freezer-safe container. Wrap the container in a layer or two of aluminum foil for extra protection. Keep in the freezer for up to 3 months; thaw in the fridge overnight before rewarming on the stovetop.

Nutrition