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ten vegetable soup in a bowl with grated cheese and black pepper

Ten Vegetable Soup

  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x

Description

Ten vegetable soup is a versatile recipe and perfect to make at the end of the week with all of your random leftover veggies.


Ingredients

Scale
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 stalks celery, sliced
  • 3 carrots, sliced
  • 6 cloves of garlic, minced
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • 1 medium potato, diced
  • 1-15 oz can of beans, drained & rinsed
  • 1-15 oz can of fire roasted tomatoes
  • 2 large handfuls of kale
  • 6 cups vegetable broth
  • ½ tsp salt
  • 1 tsp thyme 
  • Freshly ground black pepper
  • Parmesan cheese (optional)

 


Instructions

  1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the onions, celery, carrots and ¼ tsp of the salt. Saute for 8-10 minutes until onions are translucent and vegetables begin to soften. 
  2. Add the garlic, zucchini, red bell pepper, potato, fire-roasted tomatoes, thyme and remaining ¼ salt. Saute for 30 seconds or until garlic becomes fragrant.
  3. Add the vegetable broth and beans. Bring the soup to a gentle boil, then partially cover with a lid and drop the head down to low and allow the soup to simmer for 15-20 minutes, or until vegetables can be pierced with a fork. 
  4. Remove the lid and stir in the kale until it starts to wilt.
  5. Serve in soup bowls and top with freshly ground black pepper and parmesan cheese if desired.

 


Notes

  • To keep this recipe vegan, try topping off the soup with sunflower seed parmesan.
  • I like to make this at the end of the week with all of my lonely random vegetables in the fridge.
  • Add as many, or take out as many vegetables as you would like.

Keywords: ten vegetable soup