Vegetable Soup: The Ultimate Kitchen Guide

Chunky vegetable soup is winter's answer to a big bowl of salad! Loaded with ten different vegetables, its hearty, comforting and one of the best soup recipes to warm up with on a chilly day.

Vegetable Soup

Vegetable soup is super flexible. If you don't have a particular ingredient, swap it out for something similar in texture. Russet potato can stand in for sweet potato.

Can I Substitute Ingredients In Vegetable Soup?

Additions like a bundle of fresh thyme simmered with the vegetables, or two tablespoons of chopped, fresh parsley give the soup freshness. Squeeze half of a lemon in at the end of cooking for a bright finish.

Can I Substitute Ingredients In Vegetable Soup?

Start with the firm, hearty vegetables with the longest cook time. For most vegetable soup recipes, this means the carrots, onions, and celery. Add the garlic just before adding the broth, so that it can infuse the whole soup as it simmers.

What Order Do You Cook Vegetables In Soup?

– 2 tbsp.olive oil, plus more for serving – 2carrots, chopped – 2pieces celery, chopped – 1medium yellow onion, chopped – 1sweet potato (about 8 oz.), peeled and diced


– 1 salt, divided – 4cloves garlic, chopped – 6 c.vegetable broth – 114.5-oz. can crushed tomatoes – 18.75-oz. can corn, drained – 1 1/2 c.frozen, cut green beans – 1medium zucchini, chopped


– 115-oz. can cannellini beans, drained and rinsed – 2 tsp.Italian seasoning – 15-oz. bag baby spinach – 1/2 pepper, to taste


1. Heat a large Dutch oven over medium-high heat. Add the olive oil, then carrots, celery, onion and sweet potato. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, until slightly softened. Add the garlic and cook 2 more minutes.


2. Add the stock, tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Return to a simmer, then reduce heat to medium. Cook at a low simmer, stirring occasionally, until the zucchini and green beans are tender, 12 to 15 minutes. Add the spinach and stir to wilt.


3. Season with the remaining 1/2 teaspoon salt and black pepper. Serve in bowls drizzled with more olive oil.


For a thicker soup, remove 2 cups of soup and transfer it to a blender at the end of step 2. Puree it until smooth, then add it back into the soup pot.


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