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Hearty Bulk Vegetable Soup

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A warm, comforting, and budget-friendly vegetable soup made with simple pantry staples and fresh vegetables, perfect for cozy nights and nourishing meals.

Ingredients

Scale
  • 3 large carrots, peeled and diced
  • 2 stalks celery, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium potatoes, peeled and cubed (preferably Yukon Gold)
  • 1 cup green beans, trimmed and chopped
  • 1 cup chopped cabbage or kale
  • 8 cups vegetable broth (homemade or low-sodium store-bought)
  • 1/2 cup canned diced tomatoes with juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of red pepper flakes
  • Fresh parsley, chopped (for garnish)
  • Extra virgin olive oil (a drizzle before serving)

Instructions

  1. Wash, peel, and chop all your vegetables into bite-sized pieces, keeping them roughly the same size for even cooking.
  2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and celery, stirring occasionally until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in carrots, potatoes, thyme, oregano, bay leaf, and red pepper flakes if using. Cook for 2 minutes to build flavor.
  4. Add vegetable broth and canned diced tomatoes with juice. Bring to a gentle boil, then reduce heat to low and simmer uncovered for about 40 minutes, stirring occasionally, until potatoes and carrots are tender. Add water if soup becomes too thick.
  5. Add green beans and cabbage or kale. Continue simmering for 5 to 7 minutes until greens are tender but not mushy.
  6. Remove bay leaf. Season with salt and pepper to taste. Stir in apple cider vinegar and let rest off heat for 2 minutes.
  7. Ladle soup into bowls, drizzle with extra virgin olive oil, and sprinkle with freshly chopped parsley before serving.

Notes

If soup tastes flat, add a pinch of salt or extra apple cider vinegar to brighten flavors. Avoid overcooking greens to keep texture bright and slightly crisp. Use frozen vegetables if fresh are unavailable, adding them later in cooking. For thicker soup, mash some potatoes or blend a portion and stir back in. Soup can be made in a slow cooker by sautéing aromatics first and cooking on low for 6-8 hours or high for 3-4 hours, adding greens in last 30 minutes.

Nutrition

Keywords: vegetable soup, hearty soup, budget-friendly meals, cozy meals, vegan soup, gluten-free soup, easy soup recipe

Find it online: https://gleefulfork.com/hearty-bulk-vegetable-soup-recipe-easy-cozy-budget-friendly-meals/