This vegetable soup recipe is one of my favorites and something I always keep in the refrigerator. It is lite but full of delicious vegetables. We enjoy it as a full meal or as an appetizer to a meal. It is versatile as you can use the veggies you have on hand and adapt to your taste.
Vegetable Soup
This vegetable soup recipe is one of my favorites and something I always keep in the refrigerator. It is lite but full of delicious vegetables. We enjoy it as a full meal or as an appetizer to a meal. It is versatile as you can use the veggies you have on hand and adapt to your taste.
Ingredients
- 1 onion, chopped
- 2 stalk celery, sliced
- 2 carrots, sliced
- 2 large potatoes, cubed
- 1 can fire roasted tomatoes, diced
- 3 tbsp fresh basil, chopped
- 8 cups vegetable stock
- 2 sm zucchini, sliced
- 2 cups cauliflower florets
- 1 cup frozen green peas
- 1 cup frozen corn kernels
- 2 tbsp soy sauce
- salt and pepper to taste
Instructions
- In a large soup pot, place a small amount of water and sauté the onion, celery, and carrot. Cook and stir over medium heat until the vegetables soften slightly, adding more water as necessary.
- Add the potatoes, canned tomatoes, basil, and veggie stock.
- Bring to a boil, reduce the heat, cover, and cook about 15 minutes.
- Next add the zucchini and cauliflower and cook for an additional 10 minutes.
- Add the peas, corn and soy sauce. Cook for another 10 minutes, or until vegetables are tender.
- Season to taste and ENJOY!
