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!).
Author:Alison's Allspice
Prep Time:20 mins
Cook Time:1 hour
Total Time:1 hour 20 mins
Yield:8 2-cup servings
Category:Entree
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
1/2 tsp each: salt, black pepper, oregano, thyme, rosemary
1/4 tsp red pepper flake
1 bay leaf
15 ounce can tomatoes, or 2 cups fresh diced tomatoes
1 1/2 cups cooked red kidney beans, or 1 can rinsed and drained
1 cup each: frozen corn and peas
1/4 cup dry lentils, rinsed
2 ozs cut leaf spinach (3/4 cup from frozen)
4 cups water
2 TBS apple cider vinegar
Instructions
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.
Add sweet potato, carrot, vegetable broth, garlic, and seasonings (through bay leaf). Bring to a simmer and cook 20 minutes.
Add beans, corn, peas, lentils, spinach and water. Taste soup and see if it needs more salt. Simmer for another 20 minutes.