Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetable Soup

Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 white or yellow onion, peeled and diced
  • 3 large cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable stock
  • 2 (15-ounce) cans diced fire-roasted tomatoes (with their juices)
  • 1 large sweet potato, peeled and diced into 1-cm cubes
  • 1 bell pepper, cored and diced
  • 1/4 cup chopped pepperoncini peppers*
  • 1 tablespoon Italian seasoning
  • 2 large handfuls baby spinach
  • fine sea salt and freshly-cracked black pepper
  • optional garnishes: chopped fresh parsley or basil, freshly-grated Parmesan cheese

Instructions

  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 4 minutes, stirring occasionally.  Add garlic, carrots and celery and sauté for 5 more minutes, stirring occasionally.
  2. Add veggie stock, tomatoes, sweet potato, bell pepper, pepperoncini peppers and Italian seasoning.  Stir to combine.
  3. Continue cooking until the soup reaches a simmer.  Reduce heat to medium-low, cover, and continue to simmer for 10-15 minutes, or until the sweet potatoes are tender.
  4. Stir in the spinach.  Season the soup with salt and pepper*, to taste.
  5. Serve warm, topped with any garnishes that sound good.

Notes

*Pepperoncini Peppers: Feel free to sub in a pinch of crushed red chili flakes in places of the pepperoncini peppers if you would like.  Or, you can just leave the peppers out entirely.

*Salt and Pepper: As a ballpark, I used about 1 teaspoon each of fine sea salt and coarse-cracked black pepper for my soup.  But as always, add your desired amount of S&P to taste.

*Storage Instructions: This soup can be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.