Classic Chunky Vegetable Soup
This Classic Chunky Vegetable Soup combines delicious vegetables and hearty potatoes. This recipe is not only easy and healthy, it’s also very filling!
The chilly air is here, making it the perfect time to whip up my first batch of soup! I absolutely love making soup of all kinds. I was particularly hungry so I decided on this super hearty vegetable soup. So hearty that my husband insist I call it “Stew-p” (a soup/stew combination).
I highly believe everyone needs to know how to make this type of soup. It’s so classic and delicious every time, and perfect for when you have leftover veggies in the fridge to use up. Make it in less that an hour and have a delicious nourishing dinner for four with leftovers the next day!
How to Make Classic Chunky Vegetable Soup
To make this recipe start by preparing the vegetables, the vegetables can vary depending on what you have in the fridge although, a good base to any soup is celery, onion and carrots.
Heat a large heavy bottom pot or Dutch oven on medium high heat, adding a touch of broth, then the onion, garlic, celery and carrots. Cook until lightly tender before adding a can of diced tomatoes and vegetable broth. Once everything has begun to boil add potatoes and green beans, then, lower the heat and let simmer for 30 minutes or until everything is nice and tender. When it’s all said and done you are left with a delicious Chunky Vegetable Soup, fit for hungry bellies! Make it even better by serving it with your favorite crackers or fresh baked bread!
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Classic Chunky Vegetable Soup
Equipment
- Heavy Bottom Pot or Dutch Oven
Ingredients
- 3 sticks Celery diced
- 3 ea Carrots large
- 1 ea Yellow Onion diced
- 2 cloves Garlic crushed
- 3 ea Yellow Potatoes cubed
- 200 g Green String Beans Chopped 1 inch long
- 1 1/2 cups Diced Tomatoes canned
- 4 cups Vegetable Broth
- 1 tsp Salt more to taste
- 1 tsp Cane Sugar
- 2 ea Bay Leaf
Instructions
- In a very large heavy bottom pot or dutch oven, add a dash of vegetable broth or vegetable oil. Sautee onions over medium heat, stirring until translucent.
- Add the garlic and cook for two minutes.
- Next, add the carrots, celery and salt. Stir well to combine and place a lid on the pot. Allow to cook for 5 minutes or so until the vegetables are slightly tender.
- Pour in the diced tomatoes and vegetable stock. Add the bay leaves and sugar, stir well. Once it begins to boil, add potatoes and green beans, reduce heat to low. Once lightly simmering place the lid back on the pot and cook for 30 minutes, stirring occasionally.
- Check seasonings and serve hot with freshly baked bread or crackers.