Vegetable Soup Recipe

Olive oil: A healthy fat used for sautéing the vegetables, adding a rich flavor to the soup.

Onion: Adds a sweet and savory base flavor to the soup.

Carrots: Provides sweetness and a slight crunch, enhancing the texture of the soup.

Celery: Adds a subtle bitterness and crunch, balancing the flavors.

Vegetable broth: The liquid base of the soup, adding depth and richness to the flavor.

Diced tomatoes: Adds acidity and a slight sweetness, complementing the other vegetables.

Green beans: Adds a fresh, slightly sweet flavor and a crunchy texture.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a mild heat and depth of flavor.

Dried thyme: Adds an earthy, slightly minty flavor that complements the vegetables.

Frozen peas: Adds a pop of sweetness and a vibrant green color to the soup.

When sautéing the onion, carrots, and celery in olive oil, ensure they are cut into uniform sizes to promote even cooking. This will help the vegetables soften at the same rate, enhancing the overall texture of the soup.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with leek: Leeks provide a milder, sweeter flavor that works well in soups.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste.

• celery stalks - Substitute with fennel: Fennel adds a slight anise flavor that complements the soup.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it is not vegetarian.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar texture and flavor.

• green beans - Substitute with asparagus: Asparagus offers a similar crunch and a slightly different but complementary flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and an umami depth to the soup.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• dried thyme - Substitute with dried oregano: Dried oregano offers a different but equally aromatic herbaceous note.

• frozen peas - Substitute with frozen corn: Frozen corn adds a sweet crunch and similar texture.

• Allow the vegetable soup to cool completely before storing. This prevents condensation and helps maintain the flavor and texture of the soup.

• Transfer the cooled soup into airtight containers. Use containers that are the right size for your portions to avoid unnecessary air exposure.

• Label the containers with the date and contents. This helps you keep track of how long the soup has been stored and ensures you use it within a safe timeframe.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. This keeps the vegetables fresh and the broth flavorful.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its quality.

• When freezing, leave some space at the top of the container. Liquid expands when frozen, and this prevents the container from cracking.

• To reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's integrity.

• Reheat the soup on the stove over medium heat, stirring occasionally. This ensures even heating and prevents the vegetables from becoming mushy.

• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-2 minute intervals, stirring in between.

• Enjoy your reheated vegetable soup with a fresh garnish of herbs or a slice of crusty bread for an added touch of flavor.

• For stovetop reheating, pour the vegetable soup into a pot and heat over medium heat. Stir occasionally until the soup is heated through, about 5-10 minutes.
• For microwave reheating, transfer the vegetable soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• For oven reheating, preheat your oven to 350°F (175°C). Transfer the vegetable soup to an oven-safe dish, cover with foil, and heat for about 20-30 minutes or until thoroughly heated.
• For slow cooker reheating, pour the vegetable soup into the slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally to ensure even heating.
• For reheating on the grill, place the vegetable soup in a heatproof pot or Dutch oven. Set it on the grill over medium heat, stirring occasionally until the soup is hot and ready to serve.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is perfect for stirring the vegetables and ensuring they cook evenly without scratching the pot.

• Chef's knife: A chef's knife is crucial for chopping the onion, carrots, celery, and green beans efficiently and safely.

• Cutting board: A cutting board provides a stable surface for chopping all the vegetables.

• Measuring cups: Measuring cups are needed to measure out the vegetable broth, diced tomatoes, and frozen peas accurately.

• Measuring spoons: Measuring spoons are used to measure the olive oil, salt, black pepper, and dried thyme precisely.

• Ladle: A ladle is useful for serving the hot soup into bowls without making a mess.

Prep ingredients in advance: Chop the onion, carrots, and celery the night before and store them in the fridge.

Use pre-cut vegetables: Buy pre-cut green beans and frozen peas to save chopping time.

Opt for canned tomatoes: Use diced tomatoes from a can to skip the dicing step.

Batch cook: Make a large batch of vegetable soup and freeze portions for future meals.

Quick simmer: Use a pressure cooker to reduce the simmering time by half.