Chunky Vegetable Soup
Dinners, Soups, Vegetarian
Ingredients
Olive oil
Diced onion of your choice
6 carrots, cut into coins
2 lbs. gold or red potatoes, cubed
4 celery ribs, sliced
2 medium zucchini, peeled and diced
1 gallon Veggie Broth
6 oz. tomato paste
1 T. Lemon juice (optional)
1 teaspoon dried basil
Salt and pepper
1/4 lb. dried great northern beans, cooked until just soft
1/4-1/2 lb. small dried pasta, like elbows, shells, or ditalini
4 T. Flour
Squash, pumpkin, rutabaga, cooked corn, green beans, peas, cooked mushrooms, leeks, peppers, etc.
Foil lined sheet pan
Dutch oven or soup pot
Directions
Preheat your oven to 400 degrees.
Toss your cubed potatoes and carrot coins (and any other hard vegetables you are using, like rutabaga) with olive oil and salt. Lay them out on your baking sheet and put in the oven. Bake for 20 minutes or until soft. Set aside.
In a large pot, heat the olive oil over medium heat. Add the onions and celery (and vegetables like peppers if using) and cook until the onions are translucent and lightly browned.
Add the zucchini (and any other softer vegetables you are using, like squash) and cook for a few minutes to soften.
Add the flour and stir until everything is coated. Cook for 3 minutes.
Add the vegetable broth, tomato paste, and basil. Bring to a simmer and add the beans. Simmer for 30 minutes.
Add in the potatoes and carrots and any remaining veggies you are adding.
Adjust the heat as needed to keep it at a gentle simmer. Check the flavor often and adjust as needed with salt and pepper. Add lemon juice if it needs it.
When it tastes the way you want, add the pasta and cook the length of time indicated on the box.
Serve with rolls.
Notes
*If you want to omit the beans or pasta, you will want to add more vegetables and potatoes.
*Not sure what to do with the leftovers? Make Shepherd's Pie and replace some of the filling with leftover veggie soup.
Nutrition
Calories: 172kcal, Carbohydrates: 33g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Sodium: 266mg, Potassium: 854mg, Fiber: 6g, Sugar: 6g, Vitamin A: 3787IU, Vitamin C: 58mg, Calcium: 62mg, Iron: 2mg