Today I’m sharing one of my favourite soup recipes. Not only is it super yummy, filling and packed with nutrition it’s also super nostalgic. My Grandma used to make this delicious vegetable soup. It was based off an old weight watchers recipe and was full of veggies from her massive garden. I loved eating that soup. My mom has tried to recreate it before and has gotten close but it just never tastes quite the same.
Now funny story, I wasn’t trying to copy her soup. It wasn’t until I was on my second bowl that I realized something about it was so familiar. I guess when I think vegetable soup I think of the flavours in my Grandma’s. I like to think she’d like this unintended version. Although I don’t know how she would feel about all the extra herbs I added, she was a simple salt and pepper gal.
For this soup I used vegetable broth (duh!) and fire roasted tomatoes as the base. Now of course you can use regular tomatoes but the extra flavour fire roasted adds lots of extra flavour.
As for the veggies here’s what I like, onion, carrots, zucchini and green beans and cherry tomatoes. Of course you can add whatever vegetables you love you’ll just have to adjust the cook time.
Now unlike Grandma I have a cupboard full herbs, spices and vinegars. I really went to town on the Italian seasoning in this recipe and finish it off with a nice splash of rice vinegar.
This soup is flavourful, filling and so good for you. Now to just make my self half a ham sandwich on white bread to eat with it, like Grandma would!
Danielle xo
Hearty Vegetable Soup
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, finely diced
- 3 Carrots, sliced
- 1 Zucchini, sliced
- 1 1/2 cups Green Beans, chopped
- 1 cup Cherry tomatoes, halved
- 1 15 oz can Fire Roasted Tomatoes
- 8 cups Vegetable Broth
- 2 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1 tbsp Rice Vinegar
- Salt & Pepper to taste
Instructions
- Add olive oil to a large pot or dutch oven over medium low heat. Add diced onions, cook for 5-7 minutes or until soft and translucent. Add carrots, italian seasoning, garlic, salt and pepper. Cook for 2 minutes.
- Turn up the meat to medium. Add canned tomatoes and vegetable broth. Simmer for 10 minutes. Add the remaining vegetables to the soup, cook over medium low for 15-20 minutes or until the green beans and carrots are tender.
- Stir in rice vinegar. Taste the soup and adjust salt and pepper to your desired taste.
- Enjoy soup on it's own or with a piece of crusty bread.
Notes
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