This old fashioned vegetable soup is a comforting and hearty dish perfect for any season. Packed with a variety of fresh vegetables and aromatic herbs, it’s a nutritious and delicious way to enjoy a wholesome meal. Whether you're looking for a light lunch or a satisfying dinner, this soup is sure to please.
While most of the ingredients in this recipe are common, you might need to pay special attention to zucchini and green beans. These vegetables might not always be in your pantry, so make sure to pick them up fresh from the supermarket. Also, ensure you have a can of diced tomatoes and vegetable broth on hand, as these are essential for the soup's base.
Ingredients for Old Fashioned Vegetable Soup
Olive oil: Used as the base for sautéing the vegetables, adding a rich flavor and healthy fats.
Onion: Adds a sweet and savory depth to the soup.
Garlic: Provides a pungent and aromatic flavor that enhances the overall taste.
Carrots: Adds a natural sweetness and vibrant color.
Celery: Offers a subtle crunch and earthy flavor.
Zucchini: Adds a mild flavor and tender texture.
Green beans: Contributes a fresh and slightly crisp element.
Diced tomatoes: Provides a tangy and juicy base for the soup.
Vegetable broth: The main liquid component, adding depth and richness.
Basil: A dried herb that adds a sweet and slightly peppery flavor.
Oregano: A dried herb that brings a warm and slightly bitter taste.
Salt: Enhances the flavors of all the ingredients.
Pepper: Adds a mild heat and sharpness to the soup.
Technique Tip for Making This Soup
When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure a sweeter and more mellow flavor base for your soup. Additionally, when adding the carrots and celery, cut them into uniform pieces to ensure even cooking. For a deeper flavor, consider deglazing the pot with a splash of vegetable broth after sautéing the vegetables to lift any caramelized bits from the bottom of the pot.
Suggested Side Dishes
Alternative Ingredients
Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a great alternative for sautéing.
Onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that can complement the other vegetables in the soup.
Garlic - Substitute with shallots: Shallots offer a subtle garlic-like flavor with a hint of sweetness, adding depth to the soup.
Carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor similar to carrots and can add a unique twist to the soup.
Celery - Substitute with fennel: Fennel has a slightly sweet and licorice-like flavor that can add an interesting dimension to the soup.
Zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a suitable replacement for zucchini.
Green beans - Substitute with asparagus: Asparagus has a tender texture and a slightly earthy flavor that can work well in the soup.
Diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato flavor and consistency, making them a good alternative.
Vegetable broth - Substitute with mushroom broth: Mushroom broth offers a rich, umami flavor that can enhance the overall taste of the soup.
Dried basil - Substitute with fresh basil: Fresh basil has a more vibrant and aromatic flavor compared to dried basil.
Dried oregano - Substitute with fresh oregano: Fresh oregano provides a more intense and aromatic flavor than its dried counterpart.
Salt - Substitute with soy sauce: Soy sauce can add a savory, umami flavor while also providing the necessary saltiness.
Pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the other ingredients.
Other Alternative Recipes Similar to This Soup
How To Store / Freeze This Vegetable Soup
Allow the vegetable soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe time frame.
Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The vegetable broth and diced tomatoes will maintain their flavor and texture during this period.
For longer storage, place the airtight containers in the freezer. The vegetable soup can be frozen for up to 3 months without losing its quality.
When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps retain the soup's texture and flavor.
Reheat the soup on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth or water if the soup appears too thick.
Alternatively, you can reheat the soup in the microwave. Use a microwave-safe container, cover loosely, and heat in 1-2 minute intervals, stirring in between, until the soup is hot.
For an added burst of freshness, garnish the reheated soup with freshly chopped herbs like parsley or cilantro before serving.
How To Reheat Leftovers
Stovetop Method:
- Pour the leftover vegetable soup into a pot.
- Heat over medium heat, stirring occasionally to ensure even heating.
- Once the soup begins to simmer, reduce the heat to low and continue to cook for another 5-10 minutes until thoroughly heated.
- Taste and adjust seasoning if necessary before serving.
Microwave Method:
- Transfer the soup to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Heat on high for 2-3 minutes, then stir the soup.
- Continue heating in 1-minute intervals, stirring in between, until the soup is hot throughout.
- Let it sit for a minute before serving to allow the heat to distribute evenly.
Slow Cooker Method:
- Pour the leftover vegetable soup into the slow cooker.
- Set the slow cooker to low heat.
- Cover and cook for 1-2 hours, stirring occasionally, until the soup is heated through.
- Taste and adjust seasoning if necessary before serving.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Transfer the soup to an oven-safe dish and cover with aluminum foil.
- Heat in the oven for 20-30 minutes, stirring halfway through.
- Once heated, carefully remove from the oven, stir, and serve.
Double Boiler Method:
- Fill the bottom pot of a double boiler with water and bring it to a simmer.
- Place the leftover vegetable soup in the top pot.
- Stir occasionally and heat until the soup is hot throughout, which may take about 15-20 minutes.
- Taste and adjust seasoning if necessary before serving.
Essential Tools for Making This Vegetable Soup
Large pot: A spacious pot is essential for cooking the soup and allowing all the ingredients to blend well.
Wooden spoon: Ideal for stirring the vegetables and ensuring they don't stick to the bottom of the pot.
Chef's knife: A sharp knife is necessary for chopping and slicing all the vegetables efficiently.
Cutting board: Provides a stable surface for chopping the vegetables safely.
Measuring spoons: Useful for accurately measuring the olive oil, basil, and oregano.
Measuring cups: Needed to measure the vegetable broth and ensure the correct liquid-to-vegetable ratio.
Can opener: Essential for opening the can of diced tomatoes.
Garlic press: Handy for mincing the garlic cloves quickly and efficiently.
Ladle: Perfect for serving the soup once it's ready.
Tasting spoon: Important for tasting the soup and adjusting the seasoning with salt and pepper.
How to Save Time on Making This Soup
Pre-chop vegetables: Prepare all vegetables in advance and store them in the fridge to save time during cooking.
Use canned beans: Opt for canned beans instead of fresh ones to cut down on prep time.
Batch cook: Make a large batch of soup and freeze portions for quick meals later.
Instant pot: Use an Instant Pot to significantly reduce cooking time while maintaining flavor.
Pre-made broth: Use store-bought vegetable broth to save time on making your own.
Old Fashioned Vegetable Soup Recipe
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery sliced
- 1 zucchini chopped
- 1 cup green beans chopped
- 1 can diced tomatoes 14.5 oz
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add carrots and celery, cook for 5 minutes.
- Stir in zucchini and green beans, cook for another 5 minutes.
- Add diced tomatoes, vegetable broth, basil, and oregano.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
Nutritional Value
Keywords
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