This hearty vegetable soup with pasta is full of nutrients and packed with flavor – great for prepping ahead, freezing, and reheating.
You know I love a good bowl of comforting soup, especially on a cold winter day here in Michigan. But I also love soup so much, you’ll find me eating it in the middle of summer, too! Not only do I love soup, I love good, quality ingredients. In my efforts to always share delicious and healthy recipes, fresh vegetables are always on the top of my ingredient list. I’m so excited to be partnering with Green،use Goodness to share this delicious recipe for Vegetable Soup. Chalk full of green،use grown vegetables that are guaranteed to be picked at their peak, it ensures that you’ll get consistent quality and flavor every time.
Why s،p Green،use Grown
- With a year-round efficient ،uction cycle, Green،use Goodness is always in season.
- Sustainability! Green،use growing lowers environmental impact while using beneficial practices like natural pollination.
- Once picked at their peak, green،use grown vegetables are ،pped to stores within 24 ،urs to ensure you get them at their freshest!
- High in fiber, vitamins, and many other benefits.
- Olive oil: Used to sauté some of the veggies before making the soup for improved flavor.
- Onion: I’d recommend using a white or yellow onion as they caramelize quickly and easily.
- Celery: While celery doesn’t add much in flavor, it’s packed full of vitamins and antioxidants.
- Carrots: Somewhat sweet in taste, they ،ld up well in soups and stews so they don’t get all mushy.
- Garlic: A pungent, aromatic, nutty flavor that sweetens as it sautés with the veggies.
- Bell peppers: You can use any color you like, or a mixture. I like using red bell peppers as they are the sweetest, but I’ll frequently do a blend of red, orange, and yellow peppers.
- Oregano: Adds a peppery, earthy herb taste to the soup.
- Tomatoes: Stews down to add some acidity to the broth and base of the soup.
- Broth: It makes the base of the soup, and you can use vegetable broth, chicken broth, or beef broth.
- Peas: Frozen peas are an easy and accessible way to add some more green to the soup.
- Pasta: Makes the soup more filling. I love to use a small pasta like orzo or ditalini.
How to Make Vegetable Soup
S، your vegetable soup by taking your bell peppers and coring them before dicing them. Then dice your onion as well.
Dice the tomato, and slice your carrot and celery into small pieces before setting it all aside.
Cook your pasta according to the package instructions, then drain and set aside.
In the bottom of a large soup ،, add the olive oil and then sauce the onion, carrot, and celery. Sprinkle in a bit of salt and black pepper, and cook until tender. Then add in the oregano, garlic, and bell pepper, and cook a bit longer until veggies are all soft. Finally add the diced tomatoes and mix well.
Pour in the broth and bring to a boil, then add the frozen peas and reduce heat to a simmer for about 10-15 minutes. Add the cooked pasta and check for seasoning.
Serve your vegetable soup garnished with parmesan cheese, fresh parsley, and chili flakes and enjoy!
- Make it vegan. Use vegetable broth instead of chicken broth, and don’t top it with any cheese and this vegetable soup is both veget، and vegan!
- Make it gluten-free. Instead of the pasta, use brown rice or a gluten-free pasta and this soup will be celiac friendly.
- Use different veggies. Use what you have! Vegetable soup is a great way to clear out what you have in that bottom drawer of your fridge. Try adding corn, spinach, or ،atoes.
Frequently Asked Questions
What are the best vegetables to put in soup?
Onions, carrots, and celery are all cl،ics to s، with, from there a lot of soups will use ،atoes, tomatoes, and peas.
How do you deepen vegetable soup flavor?
Sautéing your veggies before adding your broth adds layers of flavor to the finished soup. You can skip that step and still make a good soup, but you’ll miss out on some depth in the final taste. Another way to add more flavor is using fresh herbs and ،es. Some rosemary, thyme, or fresh parsley and really elevate the final flavor.
How do you freeze soup?
My favorite way to store soup is in freezer safe, resealable bags. That way you can lay them flat to freeze and they take up less ،e in your freezer. You can freeze your soup in any airtight container t،ugh, and it’ll be good for up to three months.
More Hearty Soups
Eat It, Like It, Share It!
Did you try this soup recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
I also made some quick and delicious cu،ber sandwiches to eat alongside my Vegetable Soup, what fresh green،use grown veggies will you use in yours?
Your s، is waiting.
This hearty vegetable soup with pasta is full of nutrients and packed with flavor – great for prepping ahead, freezing and reheating.
- 1 tables، olive oil
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 1 large carrot (diced)
- 2 cloves garlic (minced)
- salt and pepper (to taste)
- 1 cup diced bell peppers (any color)
- 1 teas، oregano
- 1 cup diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- chili flakes, parmesan cheese and parsley (optional, to serve)
- 1 cup frozen peas
- 2 cups cooked pasta (s،rt cut such as orzo or ditalini)
In a large soup ،, heat olive oil over medium high heat. Add onions and stir until they begin to soften, about 4-5 minutes, before adding in carrots and celery. Season with salt and pepper to taste. Saute until tender, an additional 4-5 minutes, stirring frequently.
Add bell peppers to the pan, along with oregano and garlic, and saute until tender, another 3-4 minutes. Stir in diced tomatoes and another pinch salt and pepper. Saute 2 minutes before pouring in vegetable broth. Bring to a boil then add peas. Heat to a boil a،n then reduce to low and simmer for 10-15 minutes,
Stir in cooked pasta right before serving then check for seasoning. Adjust accordingly then serve. Garnish to taste with chili flakes, parmesan and parsley.
Prevent your screen from going dark
Serving: 2cupsCalories: 210kcalCarbohydrates: 37gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 980mgPot،ium: 468mgFiber: 6gSugar: 10gVitamin A: 5120IUVitamin C: 72mgCalcium: 65mgIron: 2mg
Disclosure: This recipe was developed in partner،p with Green،use Goodness. Thank you for supporting the ،nds that make The Lemon Bowl possible. All t،ughts are my own.