Soup-ercharge Your Health: Very Versatile Vegetable Soup for Easy, Affordable Nutritious Delights!

Embarking on a journey toward a healthier lifestyle is a timeless pursuit, and what better way to embrace it than with a bowl of pure goodness? Introducing the Very Versatile Vegetable Soup – a culinary gem that effortlessly marries flavor, nutrition, and budget-friendliness. Whether you’re a seasoned home cook or just starting your kitchen adventures, this recipe, with its savory sautéed veggies and delightful variations, is bound to become a staple. Let’s dive into a world where wellness meets practicality, and every spoonful is a step towards a fulfilling, balanced life.

One way I make it easy for the whole family to get their 5 a day is to make a one big pot of Very Versatile Vegetable Soup each weekend to enjoy for lunch the entire week.

Versatility at Its Best: Your Customizable Soup Base

• Learn how to make the Very Versatile Vegetable Soup your own with creative variations.

This soup is delicious, but to avoid the “soup again?” syndrome, simple additions to the basic vegetable soup totally change up the flavors so we don’t get bored. Variation ideas for Mock Minestrone, Cabbage Roll Soup, Southwest Soup and Greek Lemon Chicken after the recipe. Other variations are limited only by your imagination.

Sauté Magic: Elevating Veggie Flavor

• Uncover the secret to tantalizing taste with our sauté technique.

What makes this recipe unique is that the veggies are sautéed for a little caramelization, maximizing the natural sweetness in the veggies. This adds tremendous depth of umami flavor you don’t usually find in vegetable soup. This delectable recipe can be made on the stove top or a crock pot, makes about 10 servings, is easily doubled, and freezes beautifully in single or family size portions.

Very Versatile Vegetable Soup

Yield: 10 servings Time: 1 hour – stovetop

What You’ll Need:

3 tablespoons olive oil – divided

1 large onion, chopped

4 large carrots, chopped

3 to 4 celery stalks, chopped

4 to 6 cloves of garlic, minced – more if you love garlic!

1 medium head green cabbage, chopped

1 (28 ounce) can Italian style diced tomatoes, undrained

2 cups green beans, fresh or frozen, chopped

2 small russet potatoes – optional – peeled and chopped

8 cups (5 – 14.5 oz. cans) low sodium broth, either chicken, beef or vegetable

One big pinch red pepper flakes – optional

Salt and pepper to taste

 

Here’s How:

The secret to this soup is the sauté. Put 1 tablespoon oil in a large soup pot on medium-high heat. Add onion and cook until nearly translucent. Next, add carrot and sauté for 3 minutes. Then add celery and continue to cook for another 3 minutes, adding more oil as needed. Remember; you’re not cooking the veggies now, just sautéing for the scrumptious flavor it imparts. If you get a little golden color, that’s fantastic!

Add the garlic and mix it together for 1 minute. Add cabbage and stir. I add a little salt and pepper now.  Cook until the cabbage begins to wilt. Add the tomatoes, green beans, potato if using, broth, pepper flakes and mix it all together.

If you’re putting this in a crock pot to finish; dump it in now, set to LOW for 6 to 8 hours. To finish on the stove top; let it come to a boil then turn heat down to low. Let this gently simmer away until the veggies are tender, and the soup smells divine, roughly 30 minutes.

Add salt and pepper to taste at the end because as the soup reduces it concentrates the flavors including salt. You can replace half the broth with water to reduce the sodium. Of course, you can add any veggies you like to this soup, but I concentrated on lower carb veggies. However, strong tasting vegetables like broccoli or asparagus tend to overpower the other flavors.

Variations – Change the flavor by adding these ingredients to the hot soup by the bowl.

Mock Minestrone

Add white beans, big handful of spinach, cooked ditalini or small shell pasta, and parmesan cheese.

Cabbage Roll

Add cooked hamburger, rice, and a splash of Worcestershire.  Finish with a dollop of sour cream.

Southwest

Add shredded cooked chicken, black beans, corn, and a dash of cumin and chili powder.  Top with shredded cheese.

Greek Lemon Chicken

Add cooked shredded chicken, orzo or rice, dried or fresh oregano and a big squeeze of lemon.

Coconut Curry Twist

Mix in coconut milk, and a tablespoon of curry powder. Garnish with fresh cilantro and a squeeze of lime for brightness.

As we relish the goodness of Very Versatile Vegetable Soup, let’s celebrate a commitment to health, happiness, and the simple joy of savoring wholesome flavors. Here’s to a journey where wellness meets practicality, and every meal is a step toward a vibrant and fulfilling life. Cheers to a year-round feast of frugal and fabulous living!

 

You will also enjoy – Easy Matzo Ball Soup – Comfort in a Bowl and DYI  Cream Soups, Simple Soup Switch is Cheaper, Healthier and Delicious