How to Make Vegetable SoupVegetable soup is a hearty and comforting way to help work in some of those recommended "five a day" servings of fruits and vegetables. It's light, delicious and a flavorful blend of the season's best harvest. Although the end result is a simmering pot of complex flavors, the process for how to make vegetable soup is surprisingly quick and simple.
In fact, you can make a delicious vegetable soup with fresh ingredients in just about half an hour. This recipe for "Easy Vegetable Soup" delivers on the promise of its name. It features carrots, potatoes and cut green beans simmered in beef broth and flavored with savory onion, garlic, parsley and thyme.
-Hey everyone, I'm Judith, well today, I'm gonna be showing you how make an easy vegetable soup, a really great winter warmer. So, what you'll need for this is one teaspoon of vegetable oil, a quarter cup of chopped onion. Once clove of minced garlic, a quarter teaspoon of dried parsley flakes, a quarter teaspoon of dried thyme leaves which we've crushed, 3-1/2 cups of beef broth, 2 medium carrot sliced, 1 medium potato cut into 1 inch pieces, and 1 cup of frozen cut green beans. Alright, so first things first, we're gonna get our saucepan right here, put it to a medium high heat and we're gonna add in our oil. So, we're just gonna sweat out those onions and garlic first. Alright, so, and goes the onion and the garlic. Then, we're also gonna add our lovely herbs. So, our thyme goes in there just gonna give a lovely nice punch to our vegetable soup and the parsley. There you go. So, we're gonna let that cook out for about a couple of minutes. So, our onions and garlic are nice and tender. So, now it's time to add in our broth, so and that goes. Now, you can use either reduced sodium or broth with sodium. If you do use broth with sodium, just be sure not to add in too much salt into the soup, which we're not gonna do today. So, in go the vegetables, the carrots, the potatoes go in there too and the green beans and obviously, you know, these were making today an easy vegetable soup, but put in there all the vegetables you like because obviously that's gonna make it taste even better just how you like it. So, we're gonna bring that broth to a boil, then turn down the heat and let it simmer for about 15 minutes with the cover on. So, our vegetable soup has been simmering about 15 to 20 minutes and all our veggies are nice, soft, and tender and it's just a beautiful flavor there from the garlic and all those herbs. So, that's ready to serve up now and serve it along with Little bit of crusty baguette and that would be beautiful. Oh that sauce just sucks, all that lovely soup, really warm and hearty and I like all the vegetables a little bit roughly cut, chunky like that, makes it more rustic and there you go. That's how you make and easy vegetable soup.
What You'll Need
- 1 teaspoon vegetable oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon dried thyme leaves, crushed
- 3 1/2 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
- 2 medium carrots, sliced (about 1 cup)
- 1 medium potato, cut into 1-inch pieces (about 1 cup)
- 1 cup fresh or frozen cut green beans
Step By Step
Heat the oil in a 3-quart saucepan over medium-high heat. Add the onion, garlic, parsley and thyme and cook until the onion is tender-crisp.
Add the broth, carrots, potato and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.
Note: Swanson® Seasoned Beef Broth with Onion is no longer available. Campbell's® Kitchen has modified this recipe with beef broth to deliver the same great dish you enjoyed.
This recipe is great for home gardeners or even just those who like to hit up the produce section or local farmer's market. Once you get the hang of how to make vegetable soup, you'll always have a handy excuse to fill your cart with as many scrumptious fresh vegetables as you like.
Feel free to add or substitute different vegetables, seasonings or herbs, depending on your preferences or what you have on hand. For a vegetarian soup, simply swap in vegetable from for the beef broth.
This soup works great as an appetizer or main dish. It's also low in fat and calories, and you can keep the sodium in check by choosing low-sodium broth. Serve it with salad and warm, crusty bread on the side for a lunch or dinner that is both healthful and satisfying.