All The Veggies Vegetable Soup Recipe
Especially after the holidays, many of us are looking for a way to get our daily dose of vegetables. When you feel like you need something warm and comforting, this vegetable soup recipe hits the spot. This vegetable soup recipe includes many types of vegetables to supply a mega dose of nutrients, while also making it inadvertently vegan.
The recipe developer for this soup, Kristen Carli, MS, RD, is also a registered dietitian nutritionist. Carli notes "This soup is my go-to when I feel like I've been slacking on my vegetable intake. Just 1 serving of this soup contains at least 5 servings of vegetables. That's a great way to reach the recommended intake of veggies each day." She also adds "Because this soup contains kidney beans, which are a source of plant-based protein, you do not need to serve a protein entrée with this dish, making it a one-pot meal".
Gather your ingredients for easy vegetable soup
To make this vegetable soup, you can start by gathering your ingredients. For this recipe, you will need olive oil, onion, carrots, yellow potatoes, diced tomatoes, chicken broth, frozen peas, canned kidney beans, canned green beans, salt, and pepper.
Cook the diced onion and carrots
Place a large stockpot on the stove over medium heat. Once it is hot, drizzle in the olive oil. Then, add the diced onion and diced carrots. Stir, and sautée these until the onion is translucent, which should take around 5 minutes.
Add the potatoes, tomatoes, and broth
Next, add in the diced potatoes, canned diced tomatoes, and chicken broth. Give this mixture a stir, and heat on high. Once the soup is boiling, lower it to a simmer for 10 minutes, or until the potatoes are tender.
Add remaining ingredients, and serve the soup
Lastly, add in the frozen peas, drained canned kidney beans, drained canned green beans, salt, and pepper. Carli notes "It's important to add the peas and beans last, as these are already cooked. If we were to add them at the beginning, they could break down, and get too soft by the end of the soup's cooking time." Simmer the soup for another 10 minutes, and then you are ready to serve this vegetable-packed soup.
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 carrots, diced
- 1 pound baby yellow potatoes, chopped
- 1 15-ounce can diced tomatoes
- 8 cups chicken broth
- 10 ounces frozen peas
- 1 15-ounce can kidney beans, drained & rinsed
- 1 15-ounce can green beans, drained & rinsed
- 1 teaspoon salt
- ½ teaspoon pepper
- In a large stock pot over medium heat, add the oil. Once hot, add the onion and carrot. Sautée until translucent, about 5 minutes.
- Add the potatoes, tomatoes, and broth. Bring to a boil, then lower to a simmer. Continue to simmer for 10 minutes.
- Then, add the peas, kidney beans, green beans, salt, and pepper. Stir well, continue to simmer for 10 minutes, then serve hot.
| Calories per Serving | 258 |
| Total Fat | 5.4 g |
| Saturated Fat | 1.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 7.2 mg |
| Total Carbohydrates | 40.2 g |
| Dietary Fiber | 8.5 g |
| Total Sugars | 11.8 g |
| Sodium | 857.9 mg |
| Protein | 13.6 g |
