Looking for a simple and delicious vegetable soup with tomato juice recipe? This easy-to-make, hearty vegetable soup is perfect for any time of year. Packed with fresh vegetables and flavored with a variety of herbs, this soup is nourishing, comforting, and incredibly satisfying. Whether you’re a seasoned cook or just starting out, this vegetable soup is a great way to bring wholesome ingredients together in a flavorful bowl.
Ingredients:
- 1 large onion, chopped
- 6 cloves garlic, minced
- 3 carrots, chopped into bite-sized pieces
- 2 celery stalks, chopped finely
- 3 medium potatoes, chopped into small chunks
- 2 cans (14 oz each) diced tomatoes
- 1 tablespoon fresh thyme, minced
- 2 cups fresh green beans, chopped
- 1 ½ cups frozen corn kernels
- 6 cups vegetable stock
- 1 ½ cups frozen peas
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Optional Add-ins:
- 1 cup chickpeas (garbanzo beans)
- 1 cup barley (for a more filling soup)
- Kale (for added nutrition)
- Pesto or Romanesco sauce for extra flavor
- Harissa for spice
Instructions:
Step 1: Prepare the Vegetables
Start by prepping your vegetables. Chop the onion, garlic, carrots, celery, and potatoes into bite-sized pieces. If you’re short on time, consider using mirepoix (a pre-chopped mix of onions, celery, and carrots) available in many supermarkets. For garlic, always opt for fresh cloves instead of pre-minced options for the best flavor.
Step 2: Sauté the Aromatics
Heat about 3 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 10 minutes. Stir occasionally to prevent burning. Then add the garlic, celery, and carrots, stirring for another 5 minutes until everything starts to soften and blend together.
Step 3: Add Tomatoes and Herbs
Once the veggies are softened, add the two cans of diced tomatoes, along with a tablespoon of minced thyme. Let the mixture cook down for 10 minutes to concentrate the flavors. This step is key in creating a rich base for your soup.
Step 4: Add Green Beans and Stock
Next, add the chopped green beans to the pot along with 6 cups of vegetable stock. If you’re looking for a heartier version, consider adding chickpeas or barley at this stage. Stir everything together, then add the bay leaves, salt, and pepper to taste.
Step 5: Simmer and Cook the Potatoes
Bring the soup to a boil, then reduce the heat to medium-low and partially cover the pot. Let the soup simmer, checking every 10 minutes until the potatoes and green beans are tender. This can take anywhere from 20 to 40 minutes, depending on the size of your potato pieces.
Step 6: Add Frozen Corn and Peas
Once the potatoes are fully cooked, add 1 ½ cups of frozen corn kernels and 1 ½ cups of frozen peas. Stir the soup, allowing the frozen vegetables to heat through, and cook for an additional 5-10 minutes. If desired, you can also add some freshly chopped parsley for a burst of color and freshness.
Step 7: Final Adjustments
Taste the soup and adjust the seasoning as needed with salt and pepper. If you like, you can add a swirl of pesto or some romanesco sauce for an extra layer of flavor. Remove the bay leaves before serving.
Tips for the Perfect Vegetable Soup:
- Vegetable Variety: This vegetable soup with tomato juice recipe is incredibly versatile. Feel free to swap in your favorite veggies or whatever you have on hand. Some great options include zucchini, bell peppers, or parsnips.
- Adding Protein: For added protein, consider incorporating chickpeas, lentils, or even beans into the soup.
- Storing Leftovers: This soup keeps well in the fridge for up to 4-5 days and can be frozen for up to 3 months. Just let it cool completely before transferring it to an airtight container.
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Why You’ll Love This Vegetable Soup Recipe:
This vegetable soup with tomato juice recipe is a must-try for anyone craving a cozy, healthy meal. The combination of fresh veggies, garlic, and herbs creates a depth of flavor that is both satisfying and nourishing. Plus, it’s easy to customize, so you can create your own version with different vegetables, legumes, or grains.
If you’re looking for a filling yet light soup that won’t leave you feeling overly full, this vegetable soup is the perfect choice. It’s comforting and hearty but won’t weigh you down. So go ahead, try out this easy vegetable soup recipe, and enjoy the flavors of fresh, wholesome ingredients in every spoonful!
Frequently Asked Questions:
Can I make this vegetable soup with tomato juice recipe ahead of time? Yes, this soup can be made ahead of time and stored in the fridge for up to 4-5 days. It actually tastes even better the next day as the flavors continue to meld together.
What can I add to make the soup spicier? If you prefer a spicier soup, try adding some red pepper flakes, chili powder, or even a dollop of harissa at the beginning of the cooking process.
Can I make this vegetable soup with tomato juice recipe vegetarian? Absolutely! This soup is already vegetarian, but if you prefer a non-vegetarian version, you can swap the vegetable stock for chicken stock.
This vegetable soup with tomato juice recipe is sure to become a favorite in your household. Give it a try, and let us know how it turns out!
