Vegetable soup is classic, simple, and healthy. It is ideal for dinner, especially when you are craving something a little lighter. With that said, you can always make this dish a little heartier if you want to.
Another great thing about vegetable soup is that it is so versatile. Of course, we use certain vegetables for this soup, but you can use whatever vegetables you have on hand.
Have some vegetables that are nearing their expiration date? Don’t throw them away! Instead, chop them up and toss them in the soup.
In fact, I usually use vegetables that are no longer so fresh for salads but work wonderfully when cooked in soup. This is because any hint of softness on a normally crunchy veggie will blend in with the rest of the ingredients.
Choosing A Soup Base For Vegetable Soup
Most vegetable soups tend to have a red tomato base, but it’s not required. Instead, you can use a good chicken or vegetable broth and dispense with the tomato.
In fact, tomatoes are very delicate and tend to decompose easily, so I prefer to make tomato-free vegetable soup.
Spices For Vegetable Soup
Although I have said that this recipe is not very demanding, and you can even use a can of commercial broth to prepare it, the subject of spices is essential.
To make this vegetable soup, I like to gather a few specific fresh herbs:
- Bay Leaf
You can use whatever herbs you’d like, but those three are my absolute favorite. I usually include them in almost every soup dish because the combination is so classic and delicious.
How To Make Vegetable Soup Without Tomatoes
Below are some basic step-by-step instructions for making this vegetable soup. If you’re looking for more detailed instructions, skip ahead to the recipe card. Enjoy!
Step 1: Gather your ingredients
Step 2: Chop up the veggies
Step 3: Saute the ingredients
Step 4: Add the stock and simmer for 20 minutes
Step 5: Serve the soup and enjoy!
- 6 cups chicken broth
- 3 tbsp of olive oil, extra virgin
- 3 garlic cloves, minced
- 1 large onion
- 1 cup green peas
- 2 medium carrots
- 1 small head of broccoli
- 3 celery’s sticks
- 2 cups green beans cut into pieces
- 1 handful fresh parsley
- 1 handful fresh coriander
- 1 cup corn kernels
- 1 red chili (optional)
- 2 bay leaves
Prepare all vegetables for the soup. Chop the carrots, celery, and green beans into small wheels. Keep them separate because they have different cook times.
Peel the onion and chop finely.
Peel the garlic and crush it.
Cut the broccoli into florets.
If you want to add red chili, you should cut it right now.
Heat the saucepan on the stove over medium heat.
Spoon 3 tbsp of olive oil into a pan.
Wait a few minutes for the oil to be hot and then add the garlic, onion, carrot, and celery and mix them together with a spoon.
Add the green beans. Cook for a few minutes until everything is golden.
Pour the chicken broth into a saucepan.
Add the bay leaves and the chopped broccoli. Stir with a spoon and cook covered for about 10 minutes, until the carrots are tender.
Meanwhile, with a sharp knife, finely chop the parsley and cilantro.
Uncover the pot, add the corn kernels, green peas, and chopped fresh herbs.
Stir with a spoon and cook for 5 more minutes (covered) and you are ready to serve.
You can accompany the soup with bread if you wish. I usually serve this soup with a poached egg.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 196Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 962mgCarbohydrates: 19gFiber: 4gSugar: 6gProtein: 9g
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