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Vegetarian Vegetable Soup Recipe

Updated on June 29, 2008
vegetarian vegetable soup, with carrots, potatoes, green beans, tomatoes, corn, et cetera
vegetarian vegetable soup, with carrots, potatoes, green beans, tomatoes, corn, et cetera

After a week of eating in various meals all of our wonderful vegetable finds from the Farmer's Market, we still had some leftovers to use up at the end of the week. What better dish than vegetable soup to serve as a catch-all for leftover vegetables that we wanted to save from spoiling?

This vegetarian vegetable soup with carrots, potatoes, green beans, tomatoes, corn, and more is a simple classic packed with nutrition. I love to have it in the winter for a warm vegetable-filled meal, but it also makes a great end-of-the-week summer clean-up meal to put all of your vegetable leftovers into. To give it a little kick, feel free to add a cayenne pepper or some hot sauce. (Here's a recipe for homemade fire-roasted habanero hot sauce).

(This soup is both vegetarian and vegan).

Vegetarian Vegetable Soup Recipe

serves at least four heartily

Ingredients:

  • 1/2 a large onion
  • 2 large cloves of garlic
  • 2 stalks celery
  • 1/2 cup olive oil
  • 1 teaspoon seasoned salt
  • 2 carrots
  • 2 tomatoes
  • 2 medium potatoes
  • 2 summer squash (or zucchini)
  • 1 1/2 cups green beans (cut up)
  • 1 can of corn
  • 2 bay leaves
  • 1 pint vegetable broth *
  • 1/2 cup red wine
  • 2 cups water
  • 1 Tablespoon red wine vinegar
  • black pepper to taste

* If you are not using homemade broth, check the package to be sure that it has all vegetable ingredients.

Preparation Instructions:

1. Peel the garlic and onion. Wash the celery, carrots, tomatoes, potatoes, summer squash, and green beans. Crush the garlic with the flat of the knife and then slice thinly. Coarsely chop the onion. Slice the celery and carrots into rounds. Cut the tomatoes, potatoes, and summer squash into bite-sized pieces. Cut the green beans into bite sized pieces (measuring out one and one half cups).

2. In a large soup pot over medium heat, sauté the onion, garlic, and celery in olive oil until the onions have become slightly browned and have started to turn translucent. Once they reach this stage, add the salt, carrots, tomatoes, potatoes, summer squash, green beans, corn, and bay leaves. Mix well, and cook for about five minutes, stirring occasionally.

3. Add the vegetable broth, red wine, water, and red wine vinegar. Mix well. Bring to a boil, then reduce heat to a strong simmer and cook for about an hour, or until potatoes are done. Season to taste with the freshly ground black pepper.

4. Serve with some hearty toasted bread. Enjoy!

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    • profile image

      Kim 

      4 years ago

      This is a mainstay in our household and a regular in the lunch box for work. I always throw in what ever we have. We substitute snow peas for the green beans and add some butternut squash. Delicious every time and gets rave reviews for holiday lunches

    • profile image

      Jen 

      6 years ago

      This is an excellent recipe! I changed it a bit to suit our likes, and took it to a church supper - everyone said they really liked it. I had some in the fridge that didn't get taken to the supper - we put it in sourdough soup bowls last night. Yum! I will be making this again and again!

    • profile image

      ladylady 

      6 years ago

      Great soup! I sauté the carrots with the onions and celery and then add the garlic for the last minute or two so it doesn't burn. I skip the squash ('cause we don't like it!) and it doesn't diminish from the result. Very pleased -- it works well with my picky daughter who's a vegetarian and really only likes a couple of kinds of veggies.

    • profile image

      Emma 

      6 years ago

      I did not include the canned corn/squash/zucchini and was liberal with pepper and potatoes. DELICIOUS. Right before serving...added a dash of freshly grated parmesan cheese in the serving bowl.

    • profile image

      Emma 

      6 years ago

      I did not include the canned corn/squash/zucchini and was liberal with pepper and potatoes. DELICIOUS. Right before serving...added a dash of freshly grated parmesan cheese in the serving bowl.

    • profile image

      Peter 

      8 years ago

      I made this recipe tonight and it turned out wonderfully. Best soup I've ever made. I made a few changes to the recipe, I omitted the vegetable stock, wine, vinegar and seasoned salt (just used sea salt) and added an extra tomato. I also used fresh basil leaves instead of bay leaves. The broth was thick and flavorful despite no vegetable stock and I did not feel there was a need for wine or vinegar, although the addition of those would certainly alter the taste. Anyway, great recipe.

    • profile image

      Bree 

      8 years ago

      Seeing as I'm under drinking age and dirt poor, I can't get my hands on a lot of this, but I'll do what I can...by scavenging the fridge. =]

    • Melissa Ray Davis profile imageAUTHOR

      Melissa Ray Davis 

      8 years ago from Swannanoa, NC

      Katelyn, Yep! Feel free to experiment with what leftovers you have. that is indeed the beauty of soup!

    • Katelyn Weel profile image

      Katelyn Weel 

      8 years ago from Ontario, Canada

      I think I may actually try this.. I'm terrible for buying way too many veggies, then not knowing what to do with the random leftovers. And if I'm not mistaken, you can pretty much add or leave out any veggies that are taking up fridge space, that's the beauty of soup.

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