Vegetable Soup Recipe (2024)

Good veggie soup recipe. Add some red lentils for some protein--they don't take long to cook. Pearled barley would be another good addition.The recipe doesn't list salt amounts, but the nutritional info lists over 1000 mg sodium per serving, based on 8 servings. I always cut down on salt. Why make a very healthy soup somewhat unhealthy because of its sodium levels? Those who like more saltiness can always add salt, but those who don't like it cannot remove the salt already added.

I added cooked garbanzo beans to increase protein.

I make this recipe and freeze it in silicone bread pans. When it's frozen I pop them out and put them in saved bread bags (back in the freezer). Way fewer containers to deal with. Fits well in the freezer.

I'd be careful about adding 2 tsp salt in step 1- it's so early in the recipe, who knows yet how the final result will taste. One tsp is enough to get the recipe started, add more near the end if it needs more salt before serving.

Delicious. Don't skip the red wine vinegar at the end - it adds a delightful brightness to the broth.

But surely, adding beef to a vegetable soup is not a little change, but one that makes your dish a categorically different thing than this recipe.

I make almost this exact soup except I begin by browning a small piece of beef, cut into bite size pieces. I find this is tastier than purchasing the already cut up soup beef chunks. Anyhow, after browning, I remove from pot and proceed as in Step One above. Add the meat back in at the end before removing from heat. Just yummy.

A bit OT, but as of yesterday, my NYT Recipe Box shows only eight recipes, with--best I can tell--no opportunity to show more. I can search more by category or ingredient and another eight recipes show up. Since I have no idea what specific recipes I've saved, this seriously affects the utility of Box. Did I do something wrong or is this now "the way it is"?Thanks for any replies!

Basic but delicious. Make it exactly as directed (except for making a double batch). Don't leave out the vinegar; the soup would be bland without it.

Fantastic, easy recipe. I had tomato paste, but not canned tomatoes. So I added a jar of Bloody Mary mix (no alcohol) and my last carton of tomato soup from Costco. I did not add broth or vinegar. Very tasty and hearty soup. Will definitely make this dish again.

Haven’t made this yet but will this weekend. One word of caution: I never freeze cooked potatoes in soup (or anything) because I think they get rubbery. I just add enough for current enjoyment…freeze the soup w/o potatoes and then add cooked potatoes (microwaved is fine) to the thawed soup as I reheat it.

Great basic recipe to rid your fridge of leftover vegetables. For a little extra kick, mix in Trader Joe’s Italian Style soffrito (or other) with your mirepoix.

Excellent, with or without any ingredients you happen to have. Just leave plenty of prep time. Good the first day and will keep on giving...

I cleaned out the fridge with this recipe and it’s so good.Great flavor in the broth with the spices. Often homemade soup can be so bland, not this !

1062 mg of salt/sodium is half the daily recommended amount. Is all of it really necessary?

Years ago I stumbled upon a secret ingredient for tomato-based soups and sauces: V-8 vegetable juice. Somehow it adds depth, complexity, and a little zing. I recommend the low-sodium version but if you use the original modify the salt you add accordingly.

Added a can of white beans and some e sautéed mushrooms. Used leeks as well as celery and greens.

Added 28 oz can of whole tomatoes and generous tomato paste

Pretty good but use less thyme, oregano, and garlic. Used kale.

Followed the recipe exactly - delicious! May add some chickpeas or lentils next time to up the protein, but this is a keeper!

Lovely vegetable soup. As others suggested, I added a bay leaf and parm rind, plus a can of rinsed pink beans. Cut back on the salt to 1 teaspoon and that is plenty.

Good idea to add some lentils, maybe chick peas? I made this soup and enjoyed it very much.

Easy, yummy, and hearty veggie soup. Added zucchini and a can of white beans as recommended, plus half a lemon to finish it off. Plus some parm!

Great, basic recipe.

I add fermented black beans to my soup, I cut back on the additional salt.

I use V8 as my base it adds really great flavor.

Amazing! I used the Trader Joe’s low sodium vegetable stock and it turned out amazing. Pretty much used any vegetable I found in my fridge and freezer.

I've been making a version of this once or twice a week. For seasoning, I use cumin and a bay leaf but the good thing about this recipe is that it's very flexible. The secret is the vinegar. I use sherry vinegar but I think any vinegar will work. Just don't leave it out.

I always add some squeezed lemon at the end, or vinegar as another reader pointed out.

Interesting about the vinegar. I often add fresh lemon juice to perk up soup but will remember this tip when I don’t have any lemons!