Honestly, it’s something we enjoy all year long. In any type of weather but, especially when it’s cold or rainy. Packed full of fresh vegetables, this soup is sure to warm and fill you up.
If your a vegetarian this recipe is easily adaptable. Just use vegetable broth and leave out the meat. You’ll get the same full flavors by adding an additional teaspoon of Italian spices plus an extra can of black beans or other beans.
Hearty Vegetable Soup
Whether you create it the same as we did or leave the meat out this is one hearty dish that you’ll enjoy over and over. Easily adaptable to suit your mood, or to use up leftover pork meat or leftover chicken meat… Remember omit the meat and just have a hearty vegetarian soup.
Soup Time! Looking for other soups to try? Chicken Noodle Soup Chicken Tortilla Soup Potato Corn Chowder Chicken and Dumplings See all our soup recipes for more
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Vegetable Soup Recipe
You can make this easy homemade vegetable soup with your favorite vegetables, meats or no meat so your family can enjoy a big bowl of soup. Ingredients onion garlic red bell pepper carrots potatoes olive oil chicken stock (or vegetable stock if making this vegetarian soup) 1 can of stewed tomatoes with green chilies 1 can black beans drained 1 can corn drained leftover pork chops or chicken (or omit if making this soup vegetarian) oregano Italian spices salt and pepper to taste pasta noodles (cooked al dente) How to make soup from scratch? Instructions Wash and Chop the carrots, red bell pepper, (peel and chop) potatoes Peel and chop the onion Peel and mince the garlic Sautéing onions, garlic, carrots and in a little olive oil. For this recipe, I don’t recommend using celery but, that is up to you After a few minutes add the chicken or vegetable stock Add the drained corn and black beans Then add your spices If adding meat, add your leftover cut up pork or chicken. Omit the meat if making vegetarian soup. While the soup is cooking (until potatoes are tender) in a separate pot cook 2 cups of pasta noodles according to the directions for al dente, then rinse in cold water Keep the noodles separate (this keeps them from expanding) and add them to the bottom of the soup bowl Pour the hot soup over the noodles and let it cool slightly before eating
Enjoy!
Easy Homemade Vegetable Soup Recipe
Yield: 8 Hearty Vegetable Soup Print
A hearty vegetable soup that is easily adapted to suit your families tastes. This easy homemade vegetable soup recipe is quick to prep, and cook. Get a big bowl of vegetable soup on the table in 1 hour or less! Add meat or omit to make this vegetarian. Get Ready to enjoy a big bowl of soup!
Prep Time 20 minutes Cook Time 35 minutes Additional Time 5 minutes Total Time 1 hour Ingredients 1-onion 4 cloves garlic 1 red bell pepper 4 carrots 4-6 potatoes 2 tsp. olive oil 2-32 oz. organic chicken stock (or vegetable stock if making this vegetarian soup) (or equivalent in canned) 1 can of stewed tomatoes with green chilies 1 can black beans drained 1 can corn drained leftover pork chops or chicken (or omit if making this soup vegetarian) 1 tablespoon oregano 1 tsp. Italian spices salt and pepper to taste 2 cups cooked pasta noodles (cooked al dente) drain in cold water Instructions How to make soup from scratch Wash and Chop the carrots, red bell pepper, (peel and chop) potatoes Peel and chop the onion Peel and mince the garlic Sautéing onions, garlic, carrots and in a little olive oil. For this recipe, I don't recommend using celery but, that is up to you After a few minutes add the chicken or vegetable stock Add the drained corn and black beans Then add your spices If adding meat, add your leftover cut up pork or chicken. Omit the meat if making vegetarian soup. While the soup is cooking (until potatoes are tender) in a separate pot cook 2 cups of pasta noodles according to the directions for al dente, then rinse in cold water Keep the noodles separate (this keeps them from expanding) and add them to the bottom of the soup bowl Pour the hot soup over the noodles and let it cool slightly before eating Notes
The Pork chops (no bone, thick) were pre-cooked with garlic, pepper, sprinkled with Italian spices. You can make this the same day or cook a few extra the day before to reserve for your soup! You can also use pre-cooked chicken. 2-3 pieces of cooked boneless, skinless chicken or more if you like cut into bite-sized pieces. Pre-cooked reduces cooking time. You can use my recipe for smothered chicken ( http://www.dearcreatives.com/easy-chicken-recipes-smothered-chicken-tacos-recipe/ ), purchase and cut up a rotisserie chicken or your own recipe. This recipe makes a stock pot full. You can easily heat up the soup's left overs in a bowl in the microwave the next day.
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Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Soup Pot) Nutrition Information Yield 8 Serving Size 8
Amount Per Serving Calories 429 Total Fat 9g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 5g Cholesterol 34mg Sodium 905mg Carbohydrates 66g Net Carbohydrates 0g Fiber 9g Sugar 9g Sugar Alcohols 0g Protein 24g Not all nutrtional calculations are 100% accurate © Theresa Huse - DearCreatives.com Cuisine: American
You can serve this vegetable soup recipe with biscuits, garlic bread or a green salad. We served ours with garlic bread.
Need a soup pot? This 7 quart Dutch is also oven safe to 400 degrees and comes with a 10-year warranty. I love multi purpose cookware. Find out more here>>
For this soup, I cut up two thick pre-cooked boneless pork chops (leftovers I had) adding them to the soup for even more flavor. You could use chicken if you prefer. I used what I had on hand.
Typically I use chicken but, this turned out really good so I had to share it. Be sure to tag me and share a photo of your soup on Twitter or Instagram @dearcreatives to share how your soup turned out!
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