Delicious Ten Vegetable Soup
So it’s Soup Weather!
Soup is one of my all-time favorite foods. And although I eat soup all year round, Fall is when I really kick it up a bit!
Here, I will show you how to make the most delicious ten vegetable soup. It’s an incredibly easy soup to assemble, and when you make it, the house will smell heavenly! I promise! And if you make it, YOU have to promise to let me know how much you love it! Just drop me a note in the comments, or DM me on Instagram @drjuliemarshall. Thanks!
Are you someone who is always trying to eat more veggies, but you really don’t like to eat veggies that much because the way you cook them isn’t terrific? Enter this soup recipe. Yes, soup, especially a clear soup with vegetables, is a wonderful, and easy way to clean out your produce drawer, while making vegetables taste wonderful. And it’s so good for you!
Soups, such as this one add fiber minerals, and other necessary nutrients to our diet. Clear soups, such as these soups with vegetables are low-calorie meals. They keep you hydrated. And most of all, they taste good!
Yup, think of this ten vegetable soup as a harvest vegetable soup. Harvest any veggies you might have in your vegetable patch (or fridge) and enjoy the fruits of your labor.
This soup is actually freezable, which is convenient as it makes a fair amount of soup. And to make it more of a full meal just add a cut-up cooked rotisserie chicken. This recipe can easily adapt to any of your vegetable preferences. Just toss in what you like and skip what you don’t.
Just toss in what you like and skip what you don’t. Another key to delicious soup is seasoning. In the cooking world, there is an expression, “season to taste”. That actually means season it until it tastes good to you. My recipe has salt, pepper, and Italian seasoning, but again listen to YOUR palate. If you like seasoned salt or lemon pepper, go for it. Also know that if you freeze some of this extra soup, realize it might need more seasoning once it’s thawed and reheated. Lastly, I serve this soup with grated Parmesan cheese. The hot soup melts the cheese and it really flavors the soup!
Here we go:
In this post...
-2 T olive oil
-6 cups low-sodium chicken broth
-4 garlic cloves, minced
-1/2 to one whole green cabbage, chopped into ribbons
-1 medium to large yellow onion, diced into one-inch pieces
-4 medium carrots, chopped into 3/4-inch
pieces
-4 stalks of celery, chopped into 3/4 inch pieces-1 medium zucchini, chopped into 3/4 inch chunks
–1 red pepper, chopped into 3/4-inch pieces
-1 yellow pepper, chopped into 3/4-inch pieces
-1 28-ounce can of diced tomatoes with juice
-2 tsp of Italian seasoning-2 tsp of kosher salt
-1 tsp black pepper-2 bay leaves
-1 cup frozen corn-1 12 ounce package of prewashed spinach
-Freshly grated Parmesan cheese to taste
- First using a large heavy pot, turn the stove to medium. Add the olive oil and heat it for one to two minutes.
- Add in the onions, carrots, and celery. Cook them for five to seven minutes, stirring occasionally, until these items begin to soften.
- Add the cabbage, zucchini, and red pepper salt. pepper, Italian seasoning, garlic, and bay leaves. Stir and cook for five minutes.
- Add the chicken broth, and canned tomatoes, bring to a simmer, and cook for about ten minutes.
5. Add the frozen corn and spinach. Simmer for a few minutes.
6. Serve with some grated Parmesan cheese.7. Enjoy!
8. I freeze my extra ten vegetable soup in these one-quart containers. Be sure to attach a label to the container so it doesn’t become “mystery soup”!
So there you have it, lovely readers, a yummy, delicious, and healthy ten vegetable soup that I hope you LOVE as much as I do! In fact, I am going to make this soup this very weekend! I can’t wait!
XO,
Dr. Julie
PS Here are some other posts for your enjoyment:
Delicious Squash Soup
A Recipe for Shakshuka
DIY Fall Leaf Garland
The BEST Cider!!!
How to Wear a Slip Dress Seven Different Ways!
Road Trip to Magnolia Farms…
Delicious Ten Vegetable Soup
Recipe details
- 20 servings
- Prep time: 30 Minutes Cook time: 35 Minutes Total time: 1 hr 5 min
Comments
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This is such a great "base" recipe!!! Add in all that wonderful veggie goodness (and deliciousness!!).
Now, when I have the kids home, if they see veggies, I get *looks...* SO, I take BASICALLY, this recipe (and it's so forgiving - have a potato that wants using? Throw it in! A little leftover oven-roasted broccoli/cauliflower? Throw it in!), but the I ALSO add a cup of lentils (for protein). I cook it all down, and then use an immersion (stick) blender, to puree the heck outta it! Sometimes I add just a splash of half-and-half; sometimes, I add a can of lite coconut milk and curry spices.
It is ALWAYS delicious, and it will ALWAYS be what your family will eat, because you'll make it that way!!! Hooray for recipes where it's, "All friends in the pot!" Thanks for the great reminder, now that it is officially, "Soup Season!!" Hooray for Soup Season! ~Chrissie