The Best Vegetable Soup
Don't be shocked about the amount of dried basil. It might seem like a lot, but this recipe makes a LOT of soup.
Servings 10
Calories 209kcal
Ingredients
- 2 tablespoons vegetable oil
- 4 large carrots scrubbed, sliced
- ½ bunch celery with the leaves, chopped
- 2 medium onions chopped
- 4 cloves garlic minced
- 1 large green bell pepper
- 1 large red bell pepper
- 1 head broccoli small, chopped
- 4 large tomatoes chopped
- 1 cup mushrooms sliced
- 15 ounce fire roasted diced tomatoes undrained
- 15 ounce whole corn drained
- 1 ½ cups frozen peas
- 1 ½ cups frozen cut green beans cut into bite sized pieces
- 3 russet potatoes scrubbed, diced
- 10 cups water
- 3 tablespoons tomato paste
- 3 bay leaves
- ¼ cup dried basil
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried red pepper flake
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat.
- Working one vegetable at a time, add to the pot and saute for a minute, stirring. Then add the next vegetable, continuing until you've added everything up to the water.
- Stir in the water, tomato paste, bay leaves, basil, salt, black pepper and red pepper flakes (you can leave them out if you want).
- Cover. Reduce the heat to a slow simmer and cook 2 1/2 - 3 hours, stirring occasionally.
- Season with salt and pepper. Stir and serve.
Nutrition
Calories: 209kcal | Carbohydrates: 45g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 872mg | Potassium: 1247mg | Fiber: 11g | Sugar: 12g | Vitamin A: 7077IU | Vitamin C: 121mg | Calcium: 233mg | Iron: 8mg