There’s nothing like fresh, homemade soup on a blustery cold day. We started making this soup a few years ago and it’s our go to. It’s packed with vegetables and the broth is amazing. Based on popular request, here is the recipe we use to make loaded vegetable soup.
Ingredients:
- 2 Tablespoons of olive oil
- 1 Medium Yellow Onion, chopped
- 2 Carrots, chopped
- 2 Celerey ribs, chopped
- 5 Cloves of Garlic, minced
- 1 Red Bell Pepper, seeds removed and chopped
- 1 Medium Zucchini, chopped
- 2 Medium Idaho Potatoes
- 4 32oz Low Sodium Vegetable Broth
- 2 14.5oz Cans of Fire Roasted Tomatoes
- 2-3 Bay leaves
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried basil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 Cups of Fresh Green beans
- 2 Cups of Fresh Corn
- 1 Cup of Frozen Peas
When the soup is done cooking, make sure to remove the Bay leaves. Or, you could leave them in the soup as a surprise for someone else. If you can, I highly recommend replacing any of the vegetables with in-season fresh vegetables instead of frozen. Also, you have to use Fire Roasted tomatoes. It’s one of the secrets to taking this soup up a notch.
Last but not least, if you have a rind or two of Parmesan cheese, add it to the soup. Once it gets soft, it will be delicious. Freshly grated Parmesan cheese is also a nice topper. Based on the ingredient amounts above, expect to be eating this soup for an entire week.
