ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Healthy Vegetable Soup with Cannellini Beans for Omnivores, Vegetarians or Vegans

Updated on February 12, 2017
Margaret Schindel profile image

Margaret has a passion for cooking, baking and creating recipes to satisfy her cravings for delicious, indulgent and sometimes healthy food.

This soup recipe contains a full day's worth of veggies in each serving, so you don't even need a side salad! Serve it with whole-grain bread or rolls for a healthy, satisfying meal.
This soup recipe contains a full day's worth of veggies in each serving, so you don't even need a side salad! Serve it with whole-grain bread or rolls for a healthy, satisfying meal. | Source

This delicious, healthy soup recipe provides a whole day's worth of vegetables in a single bowl full. It's high in fiber, protein, vitamins and minerals and it tastes great despite being fairly low in fat and sodium. In addition to being yummy and nutritious, this recipe makes a big pot of soup that can be made in advance, refrigerated or frozen in meal-sized portions and just reheated at lunch or dinner time and served with some whole-grain bread or rolls for a wonderful meal.

Ready to serve - a bowl of my homemade healthy vegetable soup recipe with cannellini beans and chicken sausage, garnished with fresh grated Parmesan cheese.
Ready to serve - a bowl of my homemade healthy vegetable soup recipe with cannellini beans and chicken sausage, garnished with fresh grated Parmesan cheese. | Source

Make This an Omnivore, Vegetarian or Vegan Vegetable Soup

You can easily adapt this vegetable soup recipe to suit your own or your family's taste, to meet specific dietary requirements, or to use whatever veggies are in season (or in your refrigerator). It's also a cinch to turn it into a vegetarian or vegan recipe. I encourage you to play with it and make it your own!

In addition to sharing my recipe, I've also included lots of cooking tips, techniques and video demonstrations by expert chefs that will help make you a better cook.

Chicken Noodle, Corn Chowder, Beef Barley, Hot and Sour? Vote With Your Taste Buds and Tummy!

What's Your Favorite Type of Soup?

See results

Detailed Step-by-Step Instructions and Helpful Tips

I'm going to go through my recipe step-by-step first, providing helpful tips on preparing the ingredients including cutting techniques along with photos that show the prep work.

Don't worry about writing down the recipe! You'll find a streamlined version of my Healthy Vegetable Soup Recipe with Cannellini Beans and Chicken Sausage at the end of this article that includes the quantities of each ingredient and uses traditional recipe formatting suitable for printing, if you wish.

An old-fashioned vegetable soup...is a more powerful anticarcinogen than any known medicine.

— James Duke M.D. (U.S.D.A.)

Gather Your Ingredients

Before you start slicing, dicing, mincing and chopping, take out all the ingredients, tools and equipment you'll be using for the soup. You'll be done in less time if you don't have to stop to rummage around your drawers, pantry or fridge looking for your mandoline slicer, broth or fresh herbs...especially if it turns out you're missing a key ingredient! This soup is extremely adaptable, but if you don't have enough broth and have to substitute water, the flavor will suffer. (Substituting bouillon or commercial soup base would be far worse, making the sodium content skyrocket as well as making the taste unbearably salty.) And while dried cilantro can be used in a pinch, the flavor of the fresh herbs really adds a lot to this recipe.

Source

Heat the Olive Oil in a Large Dutch Oven or Stockpot

Pour about 3 tablespoons of olive oil into a large Dutch oven or stock pot and place it on a burner over medium-low heat. Tilt the pan in different directions to distribute the oil evenly over the bottom of the pot. Allow it to heat up while you slice the onions.

Slice the Onions Paper Thin

While the olive oil is heating, peel and slice the onions. I love sweet, mild, delicious Vidalia onions when they're in season, but other varieties of sweet onions are fine, too. Cut each peeled onion in half vertically (from root to stem), then slice it crosswise as thinly as possible, using a mandoline slicer, an extremely sharp knife or a food processor with a fine slicing blade (you can quarter Vidalia onions if necessary to make them fit your food processor's feed tube). Stir the onions into the pot and stir to coat all the slices lightly with the oil.

Source

Crush the Garlic Cloves

Start by peeling the garlic cloves. To do this, lay a wide chef's knife or cleaver on its flat side on top of a garlic clove, then carefully pound it once or twice with the heel of your hand or the side of your closed fist (thumb facing up). The garlic cloves don't need to be completely smashed, just flattened enough to split and loosen the peel so it's easy to remove. Pull off and discard the loosened skin from the smashed garlic cloves, trim the ends and mince.

Then crush the cloves with a good quality garlic press, or mince and then crush them with a sturdy, sharp chef's knife.

Tip: If you're using very large cloves, give them a single, controlled whack with a meat pounder Because it's so heavy, you won't need to (and shouldn't) use much force. The weight of the tool does the work for you!

Stir the crushed garlic into the pot with the onions and olive oil.

Roll Cut the Carrots

Roll cutting is a technique for cutting carrots, parsnips, Asian eggplant and other long, narrow vegetables. In addition to making the vegetable pieces more attractive, roll cutting maximizes the exposed surface area of the vegetable pieces so they will cook faster and more evenly and also absorb more flavor from the cooking sauce or broth. The roll cutting technique is used frequently in making Chinese stir-fry dishes. It is also called "oblique cutting".

Either peel the carrots or, to preserve as many nutrients as possible, scrub the carrots with a vegetable brush under cold running water. Trim the ends. To roll cut them, start at the wide end of the carrot. Hold the knife blade perpendicular as usual, then angle the blade at a 45-degree angle to make a diagonal cut, making sure the blade is straight up and down and not tilted. Rotate the carrot toward you 1/4 turn so that the cut edge faces up, then make another diagonal cut straight down. Continue to rotate and cut, keeping the pieces fairly even in size.

Stir the carrot pieces into the soup pot with the onions and garlic, then turn the heat up to medium.

Source

Watch This Video Demonstration of How to Roll-Cut Carrots

Roll Cut or Slice the Parsnips

Scrub the parsnips under running water but don't peel them (to preserve the most nutrients) and trim the ends. Then roll-cut them and stir them into the soup pot.

Source

If you prefer, you can slice the parsnips (and/or carrots) approximately 1/3" thick. Parsnips are very wide at the root end and taper sharply. So you'll need to cut them into three sections first and then cut each third a bit differently to keep the slices roughly the same size (volume and thickness, not shape) so they will cook in the same amount of time.

Slice the narrowest third (the tip end) into round slices, cut the middle third in half lengthwise and then slice (which will create half-circle slices) and cut the widest third into quarters lengthwise and then slice into wedges (see photo).

Source

I live on good soup, not on fine words.

— Molière

Dice the Optional Potatoes

Potatoes add fiber and also nutrients if you leave the skin on, and they definitely make this soup more rib-sticking. If you decide to include them, scrub the potatoes well under running water and then cut them into roughly 1/3-inch dice. Stir them into the pot.

Source

Slice the Celery Stalks and Leaves

Remove the three celery stalks, wash them thoroughly, and trim the ends. Slice them (including the leaves) into medium-thick slices and stir them into the pot.

Tip: Celery leaves have a lot of flavor as well as nutrients, so don't discard them! Be sure to add them to this healthy vegetable soup.

Source

Cut the Zucchini into Large Dice or Wedges

Wash and dry the zucchini and trim the ends. Either dice the zucchini 1/2" thick or cut it lengthwise (from blossom to stem) into quarters and then slice into 1/2" wedge-shaped slices as shown. Stir the zucchini into the soup pot.

Source

Peel and Shred the Apples

Peel the apples, cut them into quarters with a chef's knife and then use a very sharp, small paring knife to remove the core and seeds while retaining as much of the apple flesh as possible.

Place as many of the quartered apples as will fit into the feed tube of a food processor fitted with a shredding disk, then maintain light pressure on the pusher as you turn on the machine to shred them. Turn off the processor and without removing the apple shreds from the food processor bowl, add more apple quarters to the feed tube, then shred them into the same bowl. Repeat with the remaining quarters.

If you use a food processor with a shredding disc, you can shred all the apple quarters in just seconds. However, if you don't have one, you can use a mandoline with a shredding blade or a coarse box shredder instead.

Stir the apple shreds into the pot, where they will lend a very subtle touch of sweetness that unobtrusively brings out the natural sweetness of the savory vegetables in this soup.

A first-rate soup is more creative than a second-rate painting.

— Abraham Maslow

Seed and Dice the Red Bell Pepper

Dicing a bell pepper can be a bit unwieldy (and frustrating!)... unless you know a few simple tricks that make it a piece of cake. Here's the easiest, most efficient way to slice or dice a bell pepper.

First, thoroughly wash and dry the bell pepper. Use a sharp chef's knife to slice off and reserve both ends, exposing the ribs inside. Stand the pepper on end and slice straight down through one wall with the tip of the chef's knife. Turn the pepper on its side and gently pry the cut edges apart up a bit, then carefully run the blade of the chef's knife along the inside of the pepper's wall, using a slight sawing motion to separate the wall from the whitish ribs, center core and the seeds. If the ribs don't all come off easily or cleanly; just trim them afterward with a sharp paring knife. Turn the pepper over (skin side up) and flatten it on the cutting board. This gives you a nice, flat rectangle of trimmed bell pepper that's easy to slice into strips or dice. Then diced the reserved ends.

Now you can stir the diced red bell pepper into the stock pot.

Source

Video: Watch This Chef's Technique for Cutting Bell Peppers Into Strips or Dice

If Using the Optional Chicken Sausage, Slice the Links into Thick Coins

The pre-cooked chicken sausage adds a huge amount of flavor without a lot of fat or sodium, so I highly recommend including it if it doesn't interfere with your dietary restrictions. Cut the links into 1/3" thick slices and stir them into the pot with the prepared fresh vegetables and shredded apples.I prefer Aidells or Al Fresco cooked chicken sausage.

Source

Stir In Half of the Broth

I highly recommend using a good-quality low-sodium and/or reduced sodium broth for this soup, especially if you plan to add chicken sausage and/or top it with shredded cheese. I used a combination of low-sodium vegetable broth and reduced-sodium 99% fat-free chicken broth, but you can use all chicken broth, beef broth, vegetable broth, turkey broth, or any combination you prefer, depending on your taste and dietary restrictions. Use vegetable broth for a vegetarian or vegan soup. And if you happen to have some homemade stock on hand that's low in sodium, using that instead of commercial broth will further enhance the taste.

Reserve about half of the broth or stock to make the bean purée and stir the rest of the liquid into the stock pot.

Source

Purée the Beans with the Reserved Broth

Rinse and drain the canned cannellini beans very thoroughly several times. Place half the beans (approximately 1½ to 2 cups) in a blender or food processor with a metal chopping blade along with the reserved broth or stock and process to a very thick purée.

Stir the purée along with the remaining rinsed and drained whole beans into the pot.

Using Dried Cannellini Beans

If you prefer, you can substitute soaked and cooked dried cannellini beans (AKA white kidney beans) for the canned beans. Cooking them in a pressure cooker is fastest and easiest, but for those of us who don't own a pressure cooker, here's how to cook the dried beans. IMPORTANT: You will need to start soaking the beans the night before you want to make the soup.

To make 4 cups of cooked dried cannellini beans, put 1-1/3 cups of picked-over and rinsed dried beans into a large bowl or food storage container and cover with 8 cups of cold water. Cover the bowl or container and leave it on the counter overnight. In the morning the beans should have swelled significantly. Drain and rinse them and transfer them to a large pot. Add enough fresh cold water to cover the beans by at least 1". Bring the water to a boil, then reduce the heat to a low simmer and cook the beans, uncovered, for approximately 45–90 minutes or until tender, adding more cold water in small amounts if necessary to keep the tops of the beans under water. Drain them, then rinse and drain them again several times before puréeing them in the blender with the reserved broth.

Add Cilantro, Simmer, Season and Chill Overnight

Stir in the fresh cilantro and turn the heat up to medium-high. Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes or until the carrots are tender.

Taste the soup and, if desired, season to taste with Kosher salt and pepper. I don't add any salt at this point because I think the sausage adds enough, especially if I'm going to top the soup with some shredded cheese, but it's up to you. Cover and refrigerate it overnight.

The next day, reserve some of the soup to reheat and eat. Divide up the rest into serving-sized freezer bags or freezer-safe food storage containers, label and date them, and then freeze them to enjoy on another day.

Stockpot filled with my healthy vegetable soup recipe with cannellini beans and chicken sausage
Stockpot filled with my healthy vegetable soup recipe with cannellini beans and chicken sausage | Source

Reheat and Serve with an Optional Topping of Freshly Shredded Gruyere and Parmesan Cheese

The next day (or any time in the next few days), reheat the soup slowly over medium heat. As soon as it reaches a simmer, take the pot off the heat and ladle the soup into deep bowls. Serve immediately.

Serving Suggestions for Healthy Vegetable Soup with Cannellini Beans

I highly recommend topping the hot soup with freshly grated or shredded cheese. At the table, use a Microplane zester/grater to grate or finely shred some good-quality Gruyere cheese over the hot soup in each bowl. Then do the same with a little imported Parmigiano-Reggiano (high-quality, authentic Parmesan cheese). Each diner should stir in the cheese right away so that it melts evenly into the soup.

I like serving this wonderfully filling and healthy soup with toasted and lightly buttered whole-grain bread or English muffins (Food for Life brand Ezekiel 4:9 Sprouted Whole Grain English Muffins are hearty and nutritious) and a tall glass of ice-cold milk or apple cider.

Bon appétit!

Important Tips About the Finely Shredded Cheese

Be sure to use a hard, flavorful cheese for grating (I like to mix Parmigiano Reggiano and Romano). I highly recommend using a Microplane grater. Another option is to use a fine or medium shredding disc in a food processor.

Please don't use already-grated Parmesan cheese, especially not the canisters of non-refrigerated stuff, which is bland, often contains up to 15% fillers, and tastes a bit like grated soap...especially compared to freshly grated imported Parmigiano-Romano! (If you think the difference isn't that significant, taste them side-by-side and see for yourself.)

Vegetarian and Vegan Recipe Modifications

Vegetarian Recipe Modifications:

Use vegetable broth and omit the chicken sausage.

If you wish, you can make up somewhat for the flavor of the omitted chicken sausage by preparing some meatless sausages (such as Morningstar Farms breakfast sausage links) while you are reheating the soup. Cook only enough meatless sausage links for the amount of soup you are serving, then slice them into "coins". After you ladle the soup in to bowls, distribute the sausage slices among the bowls and immediately grate the cheese over the top.

Vegan Recipe Modifications:

To make this a vegan soup, simply omit the chicken sausage and the cheese. Another option is to substitute dairy-free vegan cheese for the Gruyere and Parmigiano-Reggiano. Daiya makes extremely good vegan cheese varieties that can be shredded finely, and there are several good recipes for vegan Parmesan cheese substitutes online, including the Vegan Parmesan Cheese Recipe from Madison at Veggieful.com. If you like the taste of nutritional yeast, that's another substitution option for the Parmesan cheese.

Soup's on — enjoy!

Source

Healthy Vegetable Soup with Cannellini Beans Recipe and Optional Chicken Sausage

Making this soup a day ahead allows the flavors to meld and mellow. It's worth the wait!

Feel free to substitute your family's favorite vegetables and cheese varieties.

To make this into a vegetarian recipe, use vegetable broth and omit the chicken sausage. For a vegan soup recipe, also omit the optional cheese or substitute dairy-free cheese (e.g., Daiya brand) for the Gruyere and Parmesan cheese.

Serving Size

Serves: 12-15

Ingredients

  • 3 Tbsp olive oil
  • 2 large Vidalia onions (or 4 large sweet onions of another variety)
  • 2 cloves elephant garlic or 4 cloves of regular garlic
  • 2 large or 3 medium carrots
  • 2 large or 3 medium parsnips
  • 2 large or 3 medium potatoes (optional)
  • 2 large or 3 medium celery stalks with unwilted leaves
  • 2 zucchini
  • 2 medium-large apples
  • 1 large red bell pepper
  • 2 12 -oz. packages (4 links each) of fully cooked chicken sausage - I like Aidells or Al Fresco brand
  • 61 to 64 oz. broth of your choice - reduced-sodium or low-sodium broth is recommended
  • 2 or 3 15-oz. cans of cannellini beans (white kidney beans) or 4 to 6 cups soaked and cooked dried cannellini beans
  • 1/3 cup chopped fresh cilantro
  • Kosher salt (optional) and black pepper
  • Block of good quality Gruyere cheese
  • Wedge of imported Parmigiano-Reggiano cheese (best-quality Parmesan cheese from Italy)

Instructions

  1. Pour about 3 Tbsp. of olive oil into a Dutch oven and turn the heat to medium-low.
  2. While the oil is heating, cut the onions in half from root to stem and then slice them crosswise as thinly as possible. Stir the onion into the pot until the slices are thinly coated with oil.
  3. Partially flatten the garlic cloves. Remove the skin, then trim and mince the peeled cloves. Stir the minced garlic in with the onions.
  4. Scrub the carrots and parsnips under cold running water and trim off the ends. Roll-cut the carrots and parsnips or slice them approximately 1/3" thick. Stir them into the pot and turn up the heat to medium.
  5. If using potatoes, scrub the skins under cold running water but don't peel them. Cut them into 1/3" cubes and stir them in with the other vegetables.
  6. Wash and trim the celery stalks, including the leaves. Cut them into medium-thick slices and stir them into the pot.
  7. Wash and trim the zucchini, cut them into approximately 1/2" dice or 1/2" thick wedges and stir them in.
  8. Peel and quarter the apples, then trim away the core and seeds. Shred the apples and stir them into the vegetables.
  9. Dice the red bell peppers and stir them in.
  10. Slice the fully cooked chicken sausage into 1/3" thick slices and stir them into the pot.
  11. Reserve half the broth and add the other half to the pot.
  12. Rinse and drain the cannellini beans several times. Place them in a blender, add the reserved broth, process to a very thick purée and stir it into the soup.
  13. Stir in the fresh cilantro and turn up the heat to medium-high. Bring the soup just to a boil, then turn down the heat and simmer for about 30 minutes or until the carrots are tender. Season to taste with Kosher salt, if desired, and black pepper. Cover and refrigerate overnight.
  14. The next day, freeze the soup in meal-size portions and label and date the containers. If desired, reserve some of the soup to eat within the next few days.
  15. Reheat the soup (after defrosting it if it was frozen) over medium heat or in a microwave. Ladle the hot soup into bowls and serve immediately, with hot, toasted and lightly buttered whole-grain bread, rolls or English muffins, if desired.
  16. If desired, grate some fine shreds of Gruyere cheese and Parmigiano Reggiano cheese over each bowl at the table and have each diner stir the cheeses into the soup while it is still hot.

Please Rate My Healthy Vegetable Soup Recipe!

1 star from 1 rating of Vegetable Soup Recipe with Cannellini Beans and Chicken Sausage

Too Hot to Cook? My Gazpacho Soup Recipe is Perfect for Summer

Although I enjoy making this vegetable soup all year long, my chunky gazpacho soup recipe is the perfect, refreshing make-ahead meal during the warm summer months. Like this recipe, I make my gazpacho in big batches and serve it well chilled. Everyone loves it and always asks for seconds.

© 2013 Margaret Schindel

Did You Enjoy This Recipe? Did It Inspire You to Make Some Healthy Vegetable Soup?

    0 of 8192 characters used
    Post Comment

    • Margaret Schindel profile image
      Author

      Margaret Schindel 6 months ago from Massachusetts

      Thanks so much for letting me know, Glenn! I'm so glad you enjoyed the addition of the apples. I hadn't considered adding apples to all my bean dishes, but now I think I may try that myself.

    • Glenn Stok profile image

      Glenn Stok 6 months ago from Long Island, NY

      Hi Margaret, You wanted to know what I thought about the apples. I had made my bean stew the other day with the addition of apples. I thought it was delicious. I'm going to include apples every time I make something with beans now. They add a nice sweet flavor. Thanks for the suggestion.

    • Glenn Stok profile image

      Glenn Stok 6 months ago from Long Island, NY

      I'll let you know Margaret. I actually plan to try it tonight.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 6 months ago from Massachusetts

      Thanks very much, Glenn! The apples add a subtle but noticeable sweetness that sets this savory soup apart from many others. Please let me know what you think when you get a chance to try it!

    • Glenn Stok profile image

      Glenn Stok 6 months ago from Long Island, NY

      This is a great description of your Vegetable Soup. Very complete and the images are well thought out to show what you are saying.

      I love to make various recipes using all sorts of beans. You have given me some great ideas to try, and there are many variations as you had explained.

      It’s going to keep me busy as I like to try different methods. I never imagined using Apples in a soup before, but now I’m going to try that.

      As you mentioned, we can make a lot in one session, freeze it, and use it for several means without having to cook each time. Just warm up and good to go.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 2 years ago from Massachusetts

      Thanks for that info about the competing claims to the "best peaches" bragging rights, Elf! I love learning regional tidbits like that. :)

    • Wednesday-Elf profile image

      Wednesday-Elf 2 years ago from Savannah, Georgia

      Funny, Margaret. Georgia is known as the Peach State, yet I lived for awhile in South Carolina and THEY claim that SC peaches are the best! I've tasted both -- both are good. :)

    • Margaret Schindel profile image
      Author

      Margaret Schindel 2 years ago from Massachusetts

      Thanks so much, @Wednesday-Elf! A whole new world opened up to me years ago when I discovered Vidalia onions. So glad you liked my recipe! BTW, since you're from Georgia (where they grow THE BEST peaches!) you might also like my recipe for Sweet & Smoky Sloppy Joes with Peaches. Thanks again!

    • Wednesday-Elf profile image

      Wednesday-Elf 2 years ago from Savannah, Georgia

      This soup recipe sounds wonderful. And I loved your remark about Vidalia onions. Since I live in Georgia, where Vidalia onions come from, they are always plentiful in our markets during the season. They are a really sweet and tasty onion.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 2 years ago from Massachusetts

      Thanks, Lorelei! I love parsnips, both in my slow roasted "dirt candy" vegetables recipe and in this soup recipe. They're sweet and yummy! Glad this brought back wonderful memories of your dad and of your mom's soup, which I'm sure was delicious.

    • Lorelei Cohen profile image

      Lorelei Cohen 2 years ago from Canada

      Oh but you brought back some wonderful memories. My dad loved parsnips. I make homemade soup quite often but have never cooked added in parsnips but I sure remember how my dad would rave when they showed up in my mom's soup. She would always comment that he was the only one she knew who liked them. You do not hear them mentioned often in recipes today but when I was growing up they seemed to be a common ingredient.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 2 years ago from Massachusetts

      Thanks, Cynthia! It really is a wonderfully nourishing soup and a nice, healthy break from many of the heavy, calorie-laden foods we often eat more of during the cold fall and winter months. I enjoy it year-round, but there's nothing like a bowl of hot soup to warm you from the inside out.

    • Sylvestermouse profile image

      Cynthia Sylvestermouse 2 years ago from United States

      Perfect for a cold winter day!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @AcornOakForest: Thanks so much! It really is. :)

    • AcornOakForest profile image

      Monica Lobenstein 3 years ago from Western Wisconsin

      Looks absolutely delicious!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @Old Navy Guy: Thanks, oldnavyguy12! I hope you enjoy it as much as we do. :D

    • Old Navy Guy profile image

      Old Navy Guy 3 years ago

      It sounds like an excellent recipe and I intend to give it a whiz

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @othellos: Thanks very much, othellos! I hope you enjoy it as much as we do. :)

    • profile image

      othellos 3 years ago

      Enjoyed the recipe with so many details and photo guidance. I am going to give it a shot!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @MindOfPeyton: Thank you so much for your wonderful comment, MindOfPeyton! I'm so glad you enjoyed my lens and that it brought back good memories for you. Enjoy the recipe, too! :)

    • profile image

      MindOfPeyton 3 years ago

      Wow what a beautiful lense! I am new here and I really admire your work!

      This reminds my of my ma who loves to cook a gigantic pot of soup that lasts for days. Yours looks so so so good. I am definitely going to make it.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @Swisstoons: Swisstoons, thank you so much for your wonderful comment! I love Martin Yan and I, too, used to watch his old TV show (and have seen his more recent show as well on occasion). I love that he calls that form of smashing a garlic clove undressing the garlic! Thanks so much for sharing and, again, thanks so much for your lovely feedback. :)

    • Swisstoons profile image

      Thomas F. Wuthrich 3 years ago from Michigan

      Wish I had a bowlful of your delicious soup right now along with what looks like toasted whole wheat English muffin in the photo above...and it's only breakfasttime. Any time's a good time for a great soup! I used to watch a Chinese TV chef (Wok With Yan) a few decades ago. He called the act of removing the garlic clove's skin by whacking the clove with the side of a broad knife..."undressing the garlic." Congratulations on your Purple Star!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @Dusty2 LM: Thanks so much, Dusty2! Your kind words mean a lot to me. :)

    • Dusty2 LM profile image

      Dusty2 LM 3 years ago

      @Margaret Schindel: PS. Congratulations for your awesome lens receiving a Purple Star as it is well deserving of one. My taste buds got so titillated after reading your recipe it slipped my mind about sending you my compliments (sorry), because your soup has all of the ingredients that I enjoy. If photos are worth a 1K words all I have to do is look at your photos of the soup. Bon Appetit!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @Dusty2 LM: Thanks so much for your wonderful feedback, Dusty2! I hope you enjoy my soup recipe if you get a chance to try it out. I'm certainly looking forward to trying your vegan brownies! :)

    • Dusty2 LM profile image

      Dusty2 LM 3 years ago

      What a delicious soup recipe and awesome photos to help titillate a person's senses. I, for one, really enjoy white beans and soups if you notice my lens portfolio. And, in my mind, G-ma was the best at making soups and stews who taught me. (Sorry, Mom). I can't think of a better comfort food to satisfy the empty hollow feeling in the tummy and to warm you up on a cold winter day than a big hot bowl of soup. However, MSchindel, your soup sounds as though it could be enjoyed year round because soups and stews have no real season except for year round if you ask me. Anyway, I really appreciate you sharing this lens. Thank You, MSchindel, for visiting my Vegan Brownies To Die For lens and giving it a "thumbs up" as I really appreciate it. Hope you enjoy the vegan brownies and try not to eat too many. Bon Appetit!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @Susan Zutautas: Thanks so much, Susan! I hope you enjoy it. :)

    • Susan Zutautas profile image

      Susan Zutautas 3 years ago from Ontario, Canada

      I love making and eating soups of all different kinds. I hope to try your recipe soon. Sounds and looks delicious!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @julieannbrady: Hi, Julie! It's lovely to see you here. Thanks so much for your kind comment about my healthy vegetable soup recipe! I really appreciate it - especially coming from a true connoisseur of homemade soup. I would love to have been able to taste your grandma's delicious soups!

    • profile image

      julieannbrady 3 years ago

      Ah, nothing better than soup that is homemade with love! My grandma made the best soups - if we weren't feeling well, mom would take us to grandmas so she could make us feel better. Your recipe looks quite delicious!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @Judy Filarecki: Thanks, Judy! The onion trick really works (and using sweet Vidalia onions also helps minimize the crying). And the shredded apple adds just a subtle touch of sweetness that brings out the natural sweetness in the vegetables. Enjoy!

    • Judy Filarecki profile image

      Judy Filarecki 3 years ago from SW Arizona and Northern New York

      That idea of partially freezing the onion sounds like something I will try. I also never thought about putting shredded apple into a vegetable soup, but I bet it would be good. The next cool day, Ill give it a try.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @JenwithMisty: Thanks, Jen! Maybe we'll make a soup convert out of you after all. ;)

    • JenwithMisty profile image

      Jen withFlash 3 years ago

      I'm not crazy about soup but this one looks delicious!!!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @sybil watson: Thanks so much, Sybil! That's exactly what I've been doing. Actually, it makes more than a week's worth if you're the only one eating it (which is why I often freeze some of it for another week). But since my husband enjoys it, too, I often pack up some for him to take to work and reheat in the microwave in his office. The best part is that the flavor keeps developing as the week goes on, so the last bowl is even yummier than the first! ;) I hope you enjoy it.

    • profile image

      sybil watson 3 years ago

      This looks delicious and it would be the perfect thing to make on the weekend and then enjoy for lunch all week!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @iamraincrystal: Thanks so much! I'm thrilled that you enjoyed it so much. :)

    • iamraincrystal profile image

      Rosyel Sawali 3 years ago from Manila Philippines

      Wow! Your vegetable soup really looks yummy! Lots of informative tips provided too! Awesome lens! ^_^

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @Gayle Dowell: Thanks so much for that lovely compliment, Gayle! I really appreciate it. I hope you enjoy the recipe!

    • Gayle Dowell profile image

      Gayle Dowell 3 years ago from Kansas

      You always have such great detail to your lenses! I do need to try this recipe. I love making soup and making it in a big batch and freezing portions sounds like a great idea. Instant lunches!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @MariannesWhims: Thanks for your great feedback! :) Roll cutting is a great technique to know, especially if you want to do stir fry dishes or add larger chunks of carrots or parsnips to soups, stews, etc., and have them cook more quickly/evenly.

    • MariannesWhims profile image

      Marianne Gardner 3 years ago from Pacific NW, USA

      Awesome sounding recipe. Bet it's delicious. I use the chicken sausages mentioned, veggies, and beans in my soups. I'm intrigued to try the rolled carrot cut. Used to cranking out carrots/ parsnip quickly with my chef knife, but want to give this method a whirl. Thanks.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 3 years ago from Massachusetts

      @Mobley5: Thanks! I'm so glad you enjoyed the recipe and found my tips helpful. :)

    • profile image

      Mobley5 3 years ago

      Great lens. Lots of useful detail. Thanks!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @triley76: Thanks, triley76! I hope you get a chance to try out the recipe. :)

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @kislanyk: Thanks, Marcia! Glad you liked the recipe! :)

    • profile image

      triley76 4 years ago

      That looks awesome ... thanks!

    • kislanyk profile image

      Marika 4 years ago from Cyprus

      This sounds like a funk, delicious food to make and eat - I'm hungry now!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @Rosanna Grace: Thank you so much for that lovely comment, RoseGrace! I'm delighted that you found my recipe and cooking tips helpful. :)

    • Rosanna Grace profile image

      Rosanna Grace 4 years ago

      It is soup season in Australia right now and thank you so much for all of these wonderful ideas and tips. I will return again, for sure. :)

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @SusanDeppner: Susan, thanks so much for your wonderful comment! I'd love to know how you like this recipe once you get a chance to try making it. When the weather is warmer, I usually just eat my soup warm rather than hot, and it's still yummy. Enjoy! :)

    • SusanDeppner profile image

      Susan Deppner 4 years ago from Arkansas USA

      It's a bit hot for soup right now, but I absolutely love "concoctions" like this one. I've never cooked with parsnips and I've never added apple to my soup - I'll have to try that. I love vegetable and bean soups and invent new ones frequently during the winter. Just might have to crank down the air conditioner and fix a batch of this - not sure I can wait until cool weather!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @Gypzeerose: Rose dear, thanks so much for letting me know that you plan to try this recipe this week, for sharing it on Pinterest, and for your kind congratulations. You're a peach! I hope you enjoy the recipe.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @Faye Rutledge: Thanks, partybuzz! I hope you get a chance to try it. :)

    • Gypzeerose profile image

      Rose Jones 4 years ago

      We are trying this soup this week! YUMMY! Pinned to my soups board - congrats on the Purple Star.

    • Faye Rutledge profile image

      Faye Rutledge 4 years ago from Concord VA

      This recipe sound delicious! I love soup for lunch!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @iijuan12: You're very welcome, iijuan12! Nice to hear from a kindred spirit. :) I hope you enjoy the recipe, and thanks so much for your lovely comment!

    • iijuan12 profile image

      iijuan12 4 years ago from Florida

      Thank you for the recipe! I love making big batches of healthy soups, freezing them, and then reheating them for lunch. I'll have to try this one soon.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @Heather426: Thank you SO MUCH for that incredible compliment, Heather!!! You just totally made my week!!! :)

    • Heather426 profile image

      Heather Burns 4 years ago from Wexford, Ireland

      I think this is the most amazing recipe lens I've ever seen!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @Nancy Hardin: Thanks so much for your lovely words, Nancy! I'm so glad that you enjoyed my recipe and this article. :)

    • Nancy Hardin profile image

      Nancy Carol Brown Hardin 4 years ago from Las Vegas, NV

      I'm a soup lover, and your comment about comfort food is right on for me. Give me some crusty bread and some homemade soup and I'm happy. Congratulations on your purple star and extraordinary lens.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @Sylvestermouse: Thanks for the wonderful feedback, Cynthia! Much appreciated. :)

    • Sylvestermouse profile image

      Cynthia Sylvestermouse 4 years ago from United States

      I do love a good soup and this recipe certainly sounds delicious! I also appreciate all of the cutting and prep tips!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @Ruthi: You're very welcome, Ruthi! I'm really bad about taking the time make myself a good lunch, and ever since I started making this soup in a big batch and just reheating it I've been enjoying lunch more than ever and also getting in my veggies. Funny you should say that about putting apples in vegetable soup; your comment makes me delighted to see that I'm not the only one who likes to do that, too! :)

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @SusannaDuffy: Thanks, Susanna! I'm glad you found the roll cutting technique for vegetables interesting. I first learned this technique from my sister many years ago after she took a course in Chinese cooking, and I've found it useful for all sorts of cooking ever since. :)

    • Margaret Schindel profile image
      Author

      Margaret Schindel 4 years ago from Massachusetts

      @AlleyCatLane: Thanks so much for the kind words, Carolyn! I love passing on tips and techniques that I have learned and found helpful, so I'm glad you found them interesting. Thanks, too, for your kind congratulations! Much appreciated. :)

    • profile image

      Ruthi 4 years ago

      Thanks for the reminder that I need to get back in the habit of pre-cooking up some healthy meals, especially the bean and legume soups. I am delighted to see I am not the only one who likes to put apples in my vegetable soup!

    • SusannaDuffy profile image

      Susanna Duffy 4 years ago from Melbourne Australia

      Roll cutting is an interesting technique

    • profile image

      AlleyCatLane 4 years ago

      This looks delicious. Thanks for the tips too. Never though to cut a bell pepper like you demonstrated, or carrots either. Congrats on your purple star!

    Click to Rate This Article