Veg-Out Soup

"This yummy soup is a great one pot, fast fix meal. Wonderful for those busy weekdays or any day. Created for RSC 9."
 
Download
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Sageca photo by Sageca
photo by childerz photo by childerz
photo by Boomette photo by Boomette
photo by Perfect Pixie photo by Perfect Pixie
Ready In:
50mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Cut all the vegetables (except tomatoes) into bite sized pieces and add to a large soup pot or dutch oven.
  • If you prefer smaller pieces of tomato cut them against the inside of the can with a sharp knife.
  • Add tomatoes and their juice along with the brown sugar to the pot. The brown sugar will reduce the acid in the tomatoes and make them taste more like home grown.
  • Add broth, bay leaf, parsley, salt and pepper. I usually add about 1 tsp salt and 1/2 tsp pepper but we like lots of pepper. Please adjust to your taste. You may want to start with less and add more at the end if needed.
  • Bring to a boil then turn heat to low and allow soup to simmer for 30 minutes. Check the vegetables to ensure they are done to your liking. If they are and you are NOT using the pasta you are ready to remove the bay leaf. If not allow them to cook 5-10 minutes more or until done.
  • If you ARE adding pasta -- add the pasta and cook for another 10 minutes or until pasta is al dente.
  • Remove the bay leaf.
  • Serve and enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This soup was very good with lots of flavour. I didn't have a bay leaf or parsley so I left them out. I added zucchini and orzo pasta. Thanks.
     
  2. This soup was easy to make and made for a tasty and filling meal tonight. As somebody who is always watching the fat grams it was also nice to see a soup recipe that didn't start with oil. I used all the veggies but chopped them a bit bigger as we like chunky soups and other than that the other changes I made were to used canned chopped tomatoes, used a brown sugar substitute and threw in a bit of garlic powder. I also skipped the pasta because the soup was hearty enough and I used those calories to have some bread instead. Made for the Family Picks portion of the ZWT4.
     
  3. Great soup and fast to prepare;just what I needed this morning.I did add some frozen vegetables from the freezer.Love the stewed tomatoes; I never think of using those,but I did have a can in the pantry.Thanks for posting.I made it for WT4. Rita
     
  4. Made this yesterday almost exactly to recipe, although used two small red onions instead of white one as just prefer sweetness, and I left it in my slow cooker in the morning so it was ready for when we got in for lunch. My son (whos two in a few days) ate two large bowlfuls! He loves veg, pasta and tomatoes so i guess it was bound to be a big hit. But it was nice to give him something that I knew was bursting with goodness and had no junk in, thank you very much :o)
     
  5. This soup is amazing, and so colorful and beautiful! I loved that I had all the ingredients on hand! I did make many alterations to the recipe, though. As I'm not the hugest fan of chunks of tomatoes, I subbed some tomato paste for the stewed tomatoes. I also omitted the sugar, and added a generous amount of basil and oregano and a couple huge cloves of garlic. I happened to have some veggie pasta spirals that were absolutely perfect for this dish. I had to knock off a star because the cooking time was way off-- the vegetables took a couple hours to get soft, and in that time, the broth reduced to almost nothing. I used four cups of chicken stock, but next time I'll use probably twice as much. It could have been that I didn't saute the vegetables long enough initially, and that is why they didn't soften as fast as they should have. All in all, this soup is terrific, and I will be making it again and again!
     
Advertisement

Tweaks

  1. This soup is amazing, and so colorful and beautiful! I loved that I had all the ingredients on hand! I did make many alterations to the recipe, though. As I'm not the hugest fan of chunks of tomatoes, I subbed some tomato paste for the stewed tomatoes. I also omitted the sugar, and added a generous amount of basil and oregano and a couple huge cloves of garlic. I happened to have some veggie pasta spirals that were absolutely perfect for this dish. I had to knock off a star because the cooking time was way off-- the vegetables took a couple hours to get soft, and in that time, the broth reduced to almost nothing. I used four cups of chicken stock, but next time I'll use probably twice as much. It could have been that I didn't saute the vegetables long enough initially, and that is why they didn't soften as fast as they should have. All in all, this soup is terrific, and I will be making it again and again!
     
  2. Just got done making and inhaling this soup... I did do things a bit different, but it couldn't have been made with out your recipe as the BACKBONE.. So for that- I THANK YOU!!! :) Instead of stewed tomatoes, I used diced, I also used 2 bay leaves, Johnny's seasoning salt, crushed red peppers, and instead of the chicken broth I used 2 heaps of chicken base plus 6 cups water to give it added broth.. (I am HORRIBLE at measuring things out, I usually just eyeball it) Before adding the veggies to the pot, I sauted them in oil.. I also used red potatoes because that is all I had on hand.. Warmed my HEART and fed my SOUL!!!
     
  3. I made this for my "contest judging" dinner party night - everybody liked this, but I didn't find it significantly different from any other vegetable soup - I also subbed vegetable stock for chicken stock, because it seemed a shame to ruin a potentially vegetarian dish. Again, I liked this - but it just wasn't terribly special.
     

RECIPE SUBMITTED BY

Proud Zaar original member! Very disappointed with the new site.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes