If I had known that vegetable soup was this easy to make, I would’ve been making a big pot of this veggie-full goodness and eating it for almost every meal.
I am such a big fan of soups loaded with vegetables because it is such a simple and delicious way to get extra greens into your diet. You know what it’s also good for?
Cleaning out the fridge.
This vegetable soup was really born because I needed to use all the vegetables that were about to go bad. Not hard in the slightest and helps us cut down on our food waste.
I created this recipe with what I had on hand, but in my experience you can use almost any combination of veggies and you’ll have a delicious pot of soup in no time.
I would recommend that you keep onion and celery in your mix (at the very least, keep onion) because it adds tons of flavor to the broth.
Spring Cleaning Vegetable Soup
What You’ll Need:
- 1 onion roughly, chopped
- 3-4 stocks of celery, chopped
- 1 punnet button mushrooms, sliced (about 2.5 cups)
- 4 carrots, sliced
- 2 cups zucchini (I used zucchini noodles)
- 1 can crushed tomatoes (undrained)
- 4 cups broth, or 4 cups water with stock
- 1.5 tsp garlic powder
- After chopping, place onion, carrot, and celery in pot with a small bit of oil.
- Let vegetables heat for 3-5 minutes or so.
- Add broth or stock, garlic and crushed tomatoes. Stir well.
- Cover and let simmer for 15-20 minutes or until vegetables are soft.
- Add mushrooms and zucchini, stir well, and let simmer for another 5-10 minutes.
- Boom. Soup.
This vegetable soup is SO easy and if you’re not bothered by super soft veggies, you can add them all at once. Your mushrooms and zucchini will be quite soft with this method, but still really tasty. I didn’t mind one bit!
You can play with the ingredients of this soup, try out different veggies, use cauliflower or potatoes, or even beans for an added dose of fiber and protein.