Best Ever Homemade Vegetable Soup
 
Prep time
Cook time
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Veggie soup doesn't always need a recipe, but it does need a plan. Mine is the best ever homemade vegetable soup because the plan is adaptable (and tasty!).
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Recipe type: Entree
Serves: 8 2-cup servings
Ingredients
  • 1 medium onion, chopped
  • 2 large celery stalks, chopped
  • 2 TBS oilve oil
  • 1 large sweet potato, diced
  • 1 large carrot, sliced/diced
  • 4 cups vegetable broth
  • 4 garlic cloves, minced
  • ½ tsp each: salt, black pepper, oregano, thyme, rosemary
  • ¼ tsp red pepper flake
  • 1 bay leaf
  • 15 ounce can tomatoes, or 2 cups fresh diced tomatoes
  • 1½ cups cooked red kidney beans, or 1 can rinsed and drained
  • 1 cup each: frozen corn and peas
  • ¼ cup dry lentils, rinsed
  • 2 ozs cut leaf spinach (3/4 cup from frozen)
  • 4 cups water
  • 2 TBS apple cider vinegar
Instructions
  1. In a large dutch oven combine onion, celery, and olive oil over medium low heat. Cover and sweat the aromatics for 15-20 minutes, or until they just begin to caramelize, stirring occassionally.
  2. Add sweet potato, carrot, vegetable broth, garlic, and seasonings (through bay leaf). Bring to a simmer and cook 20 minutes.
  3. Add beans, corn, peas, lentils, spinach and water. Taste soup and see if it needs more salt. Simmer for another 20 minutes.
  4. Remove from heat, and stir in vinegar. Serve hot.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/best-ever-homemade-vegetable-soup/