Last week we had a ton of vegetables in our refrigerator that needed to be used. Whenever I’m stuck deciding what to make with lots of veggies, I naturally think about making soup. This vegetable soup recipe is super easy to make with whatever veggies you love or have on hand. Serve this soup with cornbread or a french baguette and you have the perfect winter lunch.
So the best part about this recipe is you can really use whatever veggies you want. I used carrots, sweet potato, green pepper, zucchini, green beans and celery because I had those on hand. You could totally use some potatoes, squash, cherry tomatoes, red pepper, or spinach in this soup. I added white beans in this recipe, but you could also do chickpeas or kidney beans or leave out the beans all together. Since I’m a vegetarian we didn’t add any meat, but you could add chicken if you prefer.
Cory and I made cornbread along with this vegetable soup for dinner last week. It would also be great with a baguette or a sourdough bread for lunch.
Vegetable Soup
Ingredients
- 3 tbsp Extra-Virgin Olive Oil
- 1 Medium Onion diced
- 2 Medium/Large Carrots diced
- 2 Stalks Celery diced
- 1/2 Green Pepper diced
- 2 Small Sweet Potatoes diced
- 2 14.5oz Cans of Diced Tomatoes I love the fire roasted tomatoes
- 1 clove Garlic minced
- 1/2 cup Green Beans chopped
- 1 Small/Medium Zucchini chopped
- 4 cups Vegetable Broth
- 1 can Cannellini Beans
- Salt
- Pepper
- 1/4 cup Dry white wine
- 1 tsp Dried Oregano
- 1 tsp Dried Rosemary
- 1 tsp Dried Basil
- 1/2 tsp Red Pepper Flakes
Instructions
- In a large dutch oven, add the extra-virgin olive oil and add the onion. With the heat on medium saute the onion until translucent and slightly brown.
- Add the carrots, celery, green pepper and sweet potato to the onion. Cook for 2-4 more minutes.
- Add about 1/2 teaspon of salt and pepper and stir. Add the dry white wine. Cook until the wine reduces and then add the cans of tomatos, garlic, dried herbs, and red pepper flakes.
- Stir in the vegetable broth and bring to a boil. After it reaches a boil, turn to low and simmer with the cover on for 15-20 minutes.
- Add the green beans, zucchini, and white beans and cover the pot. Cook for 10 minutes or until the veggies are tender.
- Season with more salt or pepper and serve.
If you make this soup please leave a comment below! I really enjoy your feedback. If you love this recipe for vegetable soup, check out this recipe for minestrone soup. With the added pasta, this soup is one of our favorites with parmesan cheese on top.