Hearty Vegetable Soup
Thick and hearty Vegetable Soup has been on our list of recipes to-make for a while now because it is warm, satisfying, and loaded with flavor. Plus this soup is good old-fashion clean eating at its finest. One thing I absolutely love to eat anytime of the year is soup. Chicken noodle, tomato soup, butternut squash, any kind really, you name it and I want it!
However, one of my soup pet peeves is when a soup claiming to be “vegetable” has no vegetables in it. I cannot stand when I order vegetable soup at a restaurant or pick one up in the store and the soup I receive is no more than some broth and a carrot or two. What kind of vegetable soup is that?!?
Well, don’t worry! That will not happen if you use this recipe because this soup is packed with vegetables, the way vegetable soup should be! Because I put so many vegetables into this soup, it also qualifies as being an extra healthy meal. From high fiber kale to vitamin C laden tomatoes, this soup is not only going to fill you up but also give you plenty of nutrient rich veggies to fulfill your daily requirements.
Selecting the Right Vegetables
While I have made many soups which call for freshly chopped vegetables, I have found that using frozen veggies is simply so much easier. When all you have to do is open a bag of mixed vegetables and add it to the pot, how much easier could it really get?
Not only is this the much easier way to get lots of vegetables into the soup but they really do taste just as good as if you slaved over peeling and chopping carrots for hours. So save yourself some time and stick to the frozen mixed vegetables, they are a chef’s best friend! However, when you do have extra time, fresh veggies is definitely the way to go!
Choosing the Right Broth for the Vegetable Soup
While I like to use vegetable broth when making vegetable soup (it just seems natural), you can definitely use chicken broth instead. Using chicken broth will give the soup a little more creamy mouth feel and add a new, deeper flavor that you may not get when using vegetable broth. If you do stick with the vegetable broth, then this soup can also be considered vegetarian!
Now let’s talk rice. I am a big fan of wild rice in general as it has more protein and fiber but less calories than white rice (how is that possible?!). Brown rice would be my second choice for this recipe however, there is another route you could go as well, noodles! Any kind of noodle will also be delicious in this recipe. If you do choose to use noodles, add them to the soup in the last few minutes of cooking. Noodles cook much faster than rice (check your box for the exact time) and if they are in the soup too long, they may absorb a lot of the broth.
The final, and possibly most important, reason that I am obsessed with this soup is the ability to freeze it. Soups that freeze well are a lifesaver and anytime I make this recipe, I double it and freeze as much as possible. Then, next time I need dinner in a rush or am feeling sick and need some soup, there it is!
A super healthy, homemade soup just waiting for me I the freezer. All you have to do is take it out of the freezer and reheat it, voila! Fresh soup! This trick has saved my dinner more times than I can count!
My one piece of freezer advice is to skip the noodle option I mentioned previously. Freezing and reheating vegetable soup with noodles leaves you with just a big bowl of soup flavored noodles. The noodles will absorb all the broth and you will have no soup broth left! Not exactly what you may have in mind when reaching for a bowl of vegetable soup. Stick to rice, it will work great!
Thick Vegetable Soup in the Fall
With cold weather quickly approaching, there is no better time to try this recipe. Even if you don’t want to eat it today, make a big batch of this soup and store it for when it gets cold outside. Nothing will warm you up like a nice big bowl of homemade vegetable soup!
It truly makes all of those nutrient-packed vegetables taste like the little champions they are. You are going to be so glad we finally shared this recipe! It makes a big enough batch there will be plenty of leftovers for lunch and/or dinner the next day. Having soup ready to go helps keep your clean eats right on track!
When making homemade soup, a great option is to use a soup blender to fully mix the ingredients. See our favorite blenders for hot liquids here.
Hope you Enjoy! =)
More Simple Healthy Soup Recipes
- 4 cups frozen mixed vegetables
- 1 cup chopped Onions
- 4 cups vegetable or chicken broth
- 1 cup chopped celery
- 3 cups diced red potatoes (uncooked)
- 1 can (14.5 oz.) diced tomatoes (undrained)
- 1 cup uncooked wild rice (or rice of your choice)
- 2 teaspoons minced garlic
- 2 cups of kale, take out stems - chopped
- 1 teaspoon dried basil leaves
- 1 teaspoon ground oregano
- 1 teaspoon smoked paprika
- salt / black pepper (to taste)
- Place frozen mixed vegetables, onions, broth, celery, potatoes, tomatoes and garlic in Dutch oven (or large pot).
- Place on stove top and bring to a boil. Boil 3 minutes.
- Reduce heat, cover and simmer for 30 minutes.
- Add kale, rice, basil, oregano, smoked paprika, salt and pepper (to taste). Bring to a boil.
- Reduce heat, cover and simmer 20 minutes.
- You can add broth or water depending on desired thickness.
- Serve immediately.