My Hearty Vegetable Soup recipe is ready just in time for fall. This soup is hearty enough to satisfy but will leaving you feeling energized and nourished from all the nutritious veggies.
Hearty and Delicious Vegetable soup is great for so many occasions. It's perfect to warm you up, it's soothing and nourishing to someone who isn't feeling well, it's low carb, low cal, and vegetarian, AND has a flavor that even kids will love.
Let's talk about dutch ovens:
If you haven't invested in a dutch oven for your kitchen yet, now is the time! There's a reason you probably saw one of these in your mom, grandma, and great-grandma's kitchen - because they work! These heavy, cast iron pots evenly distribute and hold heat and are practically indestructible. For recipes like this Hearty Vegetable Soup, you can sauté your veggies, add the liquid, and cook your soup all in the same pot.
Instructions for Soup:
Step 1 : Dice onion, celery, jalapeños and garlic.
Step 2 : In a dutch oven pot* on medium heat, sauté onions, celery and jalapeños for 8 minutes in oil. Add in garlic and cook for another 2 minutes.
Step 3 : Chop up remaining vegetables and start adding them into pot one by one until each one is slightly tender. Remember to add the vegetable that take longer to cook first. For example, cauliflower will take the longest.
Step 4 : Once everything in pot is slightly tender, add in vegetable broth, tomatoes and seasonings (basil, oregano, cumin, salt and pepper). Cook for 25 minutes over medium heat.
Step 5 : Serve topped with Parmigiano Reggiano and enjoy!
Video of Recipe
Recipe
Hearty Vegetable Soup
Equipment
- Dutch Oven
Ingredients
- 1 Red Onion
- 5 Celery Stocks
- 2 Jalapeños
- 3 Cloves Garlic Minced
- 1 Head of Radicchio
- 1 Head of Broccoli
- 1 Bunch of Asparagus
- 1 Cup Brussel Sprouts
- 4 Golden Beets
- 2 Zucchini
- ½ Head of Cauliflower
- 6 Cups Vegetable Broth
- 16 oz Tomatoes Canned diced
- 1 Cup Parmesan Cheese
- 1 ½ tablespoon Olive Oil
- 1 teaspoon Basil, Oregano, Cumin, Salt and Pepper each
Instructions
- Dice onion, celery, jalapeños and garlic.
- In a dutch oven pot on medium heat, sauté onions, celery and jalapeños for 8 minutes in oil. Add in garlic and cook for another 2 minutes.
- Chop up remaining vegetables and start adding them into pot one by one until each one is slightly tender. Remember to add the vegetable that take longer to cook first. For example, cauliflower will take the longest.
- Once everything in pot is slightly tender, add in vegetable broth, tomatoes and seasonings (basil, oregano, cumin, salt and pepper). Cook for 25 minutes over medium heat.
- Serve topped with Parmigiano Reggiano and enjoy!
Nutrition
More Soups
- Chili's Baked Potato Soup (Copycat Recipe)
- Pappadeaux's Seafood Gumbo (with Shrimp and Sausage)
- Wendy's Chili Recipe in the Slow Cooker
- Shrimp and Sausage Gumbo
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Jacque Clowers says
This soup is so good and feels so nourishing! I loved being able to use up all the veggies in my fridge. I will definitely make again!
CookitwithTim says
Yes! Perfect idea! It can be so versatile too!