When it’s cold, grey and rainy outside I love making soup recipes for our family dinners. Honestly, it’s something we enjoy all year long. In any type of weather but, especially when it’s cold or rainy. I have several favorite soup recipes and today’s is an easy Vegetable Soup recipe. 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 tsp. of Italian spices. For this soup recipe I cut up two thick boneless pork chops 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.
Easy Vegetable Soup Recipe
Whether you create it the same or leave the meat out this is one hearty dish that you’ll enjoy over and over. Easily adaptable to suit your mood, use up left over meat or leave it out and just have a hearty vegetarian soup.
You can make this with your favorite vegetables to suit your family. But, there are basic steps to creating flavorful soup recipes. Sautéing onions, garlic, carrots and on occasion celery in a little olive oil. For this recipe I don’t recommend using celery. Here’s the basic recipe.
Hearty Vegetable Soup
- Onion half chopped or 1 small chopped
- Garlic 4 cloves peeled and chopped
- Red Bell Pepper half washed and chopped
- 4 carrots washed and chopped
- 4-6 potatoes washed, peeled and sliced into bite sized pieces
- 5 - 14.5 oz cans of chicken stock or vegetable stock if making vegetarian *use can buy big cans we get ours by the case (2- 32 oz. cans + 1 small can will be close)
- 1 can 14.5 oz. stewed tomatoes with diced green chilies
- 1 can drained black beans
- 1 can drained corn
- 1 tbsp.. oregano
- salt pepper to taste
- Chicken or Pork pre cooked see notes. If not adding spiced cooked meat add 1 tsp. Italian spices
Wash and chop all your veggies.
Sauté in about 2 tbsp. of olive oil on a medium / low heat.
Add in all the chicken or vegetable broth.
Add in your pre drained black beans and corn.
Add in your spices.
Add in pre cooked chicken or pork chops.(*see notes) Leave out if making vegetarian.
Bring to boil. Reduce heat to a simmer cook until potatoes are done. Timing will vary depending on how large your potato slices are. Approximately 30 minutes.
If you have left over chicken or pork chop up and add to soup mixture. *flavored with Italian spices or paprika.
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/ ), 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.
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. Find out more here>>
Do you enjoy soup recipes?