This vegetable soup recipe is easy and versatile. It's a great way to use up vegetables and feed your family a simple, nourishing meal.
Everyone needs a simple vegetable soup recipe. I make this soup when I want to feel cozy, or when I want something that I can warm up and eat all weekend, or when I have a bunch of veggies on the verge of going bad.
Use Your Veggies
This week, there was a big red beet staring back at me every time I opened the refrigerator. With every passing day, the beet was a little less big and little more shriveled until I knew I had to deal with it. So into a soup pot it went.
When you make this simple vegetable soup, start with the vegetables you already have in your kitchen, before buying more. Vegetables that work well include:
- rutabaga or turnip
- greens (beet greens, kale, collards, spinach)
Adding beans, grains or pasta is optional, but a good option if you want the soup to be more filling. The easiest way to add grains and pasta is to cook them separately, then add the cooked grain or pasta to the soup at the very end of the soup's cooking time.
- Canned white, garbanzo or pinto beans (or make your own Instant Pot white beans or pinto beans)
- Pasta (like orzo, macaroni or ditalini)
Use Water or Stock
One of the things I love about this vegetable soup recipe is that it can be made with water instead of vegetable stock. I appreciate being free from the task of finding tasty store-bought vegetable stock and free from the guilt of not making my own vegetable stock.
You can certainly use vegetable stock if you like (and sometimes, I do) but water is perfectly fine and turns into a flavorful broth.
P.S. Cornbread is a yummy side for vegetable soup. These rich and buttery corn muffins look delicious!
More Cozy Soup Recipes
- Slow Cooker White Bean and Tomato Soup with Orzo
- Instant Pot Quinoa Soup with Corn and Potatoes
- Crockpot Lentil Soup
- Instant Pot Red Lentil Soup with Parmesan Chickpeas