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Vegetable Soup

A hearty soup that will fill you up on warm days. Best served with warm, sourdough bread. Make ahead and freeze or serve immediately!
Course Soup
Cuisine American
Keyword cold weather food, comfort food, one pot dinner, soup, vegan, vegetarian, winter dinner ideas
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4

Ingredients

  • 1/2 yellow onion diced
  • 2 stalks of celery diced
  • 1 medium Yukon Gold Potato diced
  • 1/2 cup mixed vegetables frozen
  • 4 oz cannelini beans
  • 16 oz diced tomatoes italian style, with juices
  • 1/2 tbsp butter sub olive oil for less fat or vegan
  • 2 cloves fresh garlic minced
  • 3 tbsp sun dried tomatoes
  • 1/4 cup elbow macaroni
  • 32-48 oz vegetable broth
  • 3/4 tbsp sea salt
  • 1/2 tbsp cracked black pepper
  • 2 bay leaves
  • 1 tbsp worcestershire sauce
  • 1 tsp italian seasoning as needed

Instructions

  • Set stove to medium heat; add butter to your pan and wait for it to melt. Once melted, add onions and sauté for approximately 3 minutes before adding garlic, celery and dried tomatoes. Continue to sauté for another 2 minutes.
  • Increase heat to medium high; add can of diced tomatoes with juices and let it come to a boil. Wait for it to thicken up, before adding your mixed vegetables. Simmer for approximately 5 minutes.
  • Add your 32 oz of vegetable broth, macaroni, diced potatoes, bay leaves, worcestershire sauce, beans, and spices to your pot. Bring to a boil, stirring frequently.
  • Reduce heat to low. Simmer for approximately 25-30 minutes, stirring frequently. Once it thickens up, add more broth and spices as needed. Remove bay leaves and toss.
  • Serve warm with a dense bread for optimal flavor and enjoyment!

Notes

For more flavor:
-add 1/2 tsp of ginger or garlic powder
-add a splash of V8 juice or tomato paste