Annie’s very veggie soup

For my very first blog post I thought I’d share a staple in our house–Annie’s very veggie soup. I make it every Wednesday night for my vegetarian in the house who gets home late from a long day at school and ballet. It’s easy, healthy and filling (especially if paired with a fresh baguette!).

To get started, you can do one of two things: go to your store’s salad bar and buy all the veggies you like for your soup (easy as everything is already chopped), or two, you can buy your veggies and chop at home. I usually do the later as I’m picky with my veggies. Any vegetables you like can go in your soup–be creative! There are no mistakes here!

Begin by adding olive oil to fill the bottom of a large pot. Put on low heat and add your spices–basil, oregano, thyme, parsley, fresh garlic, cracked pepper, sea salt. Again, there are no mistakes–add whatever spices you enjoy.

Once the spices start sizzling, add the hardest veggies first (carrots, broccoli, cauliflower, etc). After 5-8 minutes, slowly add the softer veggies, ending with the softest veggies–for me that’s a lot of mushrooms….yummmm!  Cook down until the veggies are tender but not fully cooked–around 10 minutes. Add 6 cups of vegetable broth and bring to boil. After boiling, turn down heat to medium and add 2 tablespoons of tomato paste and half a can of beans (garbanzo, white, pinto–whatever you like). Simmer for at least 30 minutes but the longer the better as the flavors of your spices mixed with the vegetables blend beautifully the longer they cook. If you want to add pasta, add very little (it expands!) and you may need to add some water as well. Now sit back and enjoy your warm soup.

I hope you remembered that baguette!

Ingredients:
2 tablespoons of Olive oil
1 teaspoon each of your favorite spice (basil, oregano, thyme, garlic, etc.)
Chopped vegetables (roughly 3-4 cups worth)
6 cups of vegetable broth
2 tablespoons tomato paste
½ can of beans (garbanzo, white bean, whatever you like)

Serves 4-6 

Tips for Success

After making this soup almost every Wednesday for years, I have learned a few little tricks that make a big difference. The first one is patience with the spices. Keep the heat low when the herbs and garlic go into the oil. You want them gently sizzling and fragrant, not browned. Burnt garlic tastes bitter and there is no rescuing it, so if it gets too dark, wipe out the pot and start again. It only costs you a minute.

Try to cut your vegetables to roughly the same size. Bite size pieces cook evenly and fit nicely on a soup spoon. When you add them in stages, hardest first and softest last, everything finishes at the same time and nothing turns to mush.

• Taste before serving. Broth brands vary a lot in saltiness, so add your sea salt at the end once the flavors have come together.
• Keep the lid off for a thicker soup. Simmering uncovered lets some of the broth cook away and concentrates the flavor.
• Rinse your beans. A quick rinse in a strainer gets rid of the starchy canning liquid so your broth stays clear.

Ingredient Swaps and Variations

This is a clean out the fridge kind of soup, so use what you have. Zucchini, green beans, celery, spinach, kale, potatoes and corn all work beautifully. Leafy greens go in during the last five minutes so they stay bright green. If you like a little heat, a pinch of red pepper flakes with the spices is lovely. For a heartier pot, use a whole can of beans instead of half and you have dinner without any extras.

Make Ahead and Storage

Like most soups, this one tastes even better the next day. Let it cool, then store it in covered containers in the refrigerator for up to 4 days. It also freezes well for about 3 months. If you plan to freeze it, leave the pasta out and cook a little fresh when you reheat, because pasta keeps soaking up broth and gets soft. Reheat on the stove over medium heat until it is steaming hot all the way through, adding a splash of broth or water if it has thickened.

How to Serve It

In our house it is always a warm baguette, torn by hand and dunked straight into the bowl. A sprinkle of grated parmesan on top is never a bad idea either. On a busy weeknight a simple green salad on the side rounds out the meal.

Frequently Asked Questions

Can I use frozen vegetables?

Yes! A bag of frozen mixed vegetables is a great shortcut. Add them after the fresh hard vegetables, since they are already partly cooked and only need a few minutes.

How do I keep the pasta from getting mushy?

Use a small shape and only a little, then serve the soup soon after the pasta is tender. For leftovers, cook the pasta separately and add it to each bowl.

Can I make it in a slow cooker?

You can. Sizzle the spices and soften the hard vegetables on the stove first, then move everything to the slow cooker with the broth, tomato paste and beans and cook on low for 6 to 7 hours.

Mandy

Annie's Very Veggie Soup

A simple, flexible vegetable soup simmered in herby broth with tomato paste and beans. Use any vegetables you love and serve it with a warm baguette.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil enough to cover the bottom of the pot
• 1 tsp each favorite herbs and spices such as basil, oregano, thyme, parsley, fresh garlic, cracked pepper and sea salt
• 3 to 4 cups chopped vegetables hard ones like carrots, broccoli and cauliflower plus softer ones like mushrooms
• 6 cups vegetable broth
• 2 tbsp tomato paste
• 1/2 can beans garbanzo, white, pinto or your favorite, drained
• small pasta optional, just a little
• water as needed if adding pasta

Method

 

1. Pour the olive oil into a large pot to cover the bottom and set it over low heat.
2. Add the herbs, garlic, pepper and salt and warm them until they start to sizzle.
3. Add the hardest vegetables first, such as carrots, broccoli and cauliflower, and cook for 5 to 8 minutes.
4. Slowly add the softer vegetables, ending with the softest ones like mushrooms. Cook until the vegetables are tender but not fully cooked, about 10 minutes.
5. Pour in the vegetable broth and bring the soup to a boil.
6. Turn the heat down to medium and stir in the tomato paste and beans.
7. Simmer for at least 30 minutes, longer if you have time, so the flavors blend.
8. If adding pasta, add only a little since it expands, and add some water if the soup gets too thick. Cook until the pasta is tender.
9. Ladle into bowls and serve warm with a fresh baguette.

Notes

Any vegetables and spices you enjoy will work here. Leftovers keep in the refrigerator for up to 4 days.