Go Back
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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.