I love soup. I love how it warms me from the inside on a cool fall or chilly winter day. My favorite thing about soup, though, is that you can make it from just about anything. Right now, even if you haven’t been to the grocery store in a week, you probably have soup ingredients in your kitchen.
I threw this vegetarian soup together in about 30 minutes, just from what I had in my refrigerator and pantry. It is easy to make and you can, of course, substitute just about anything if you don’t like it or don’t have it. This recipe is vegetarian — it contains no meat. You could easily make it vegan by substituting vegetable oil for the butter. You could also add meat, but if you use a wide variety of veggies, you don’t need to. It is also healthy, not to mention delicious.
I’ve included my recipe below, but no matter what you have on hand, just follow this formula:
Homemade Vegetarian Soup Recipe
*No measurements are necessary. Just estimate based on how many people you are feeding. I often am using leftovers or finishing up what is in the refrigerator so the value changes often.
- onion, carrot, celery, garlic
- Better Than Bouillon, water
- corn, white beans (canned or precooked)
- baby spinach
- fresh herbs – basil, oregano, thyme
- salt and pepper
- Chop the veggies as necessary. Crunchy ones (onion, carrot, celery) should be cut pretty small so that they cook quickly. I always grate my garlic on a microplane so that it easily blends in.
- Melt a few tablespoons of butter in a large pot and sautee the onion, carrot and celery for a minute. Add the grated garlic and stir.
- Combine the bouillon with the water according to the jar. When the onion turns translucent but before it starts to brown, pour the broth it into the pot. A little goes a long way and I usually make one cup of broth per person.
- Add the corn and beans. Bring to a gentle boil.
- Add the spinach and herbs. Stir and season with salt and pepper to taste. Both the spinach and fresh herbs do not need to cook more than a minute or two. If you only have dried herbs, add them with the broth so that they will rehydrate.
Serve hot with big pieces of crusty bread.
For this recipe I used the vegetables that I already had. It was a combination of fresh, frozen and canned. I also used the herbs I grow in my garden, but I’m sure that any number of combinations of store-bought dried herbs would be good too. You could probably serve this once a week all winter long without eating the same soup twice!