Cold weather is upon us! You need this loaded homemade vegetable soup with pasta to cozy up with! This soup has it all veggies, legumes and pasta. A delicious, healthy vegan soup to warm you up from the inside. Serve with simple toast or elevate it with delicious homemade garlic bread. The cheese garlic bread really compliments this homemade vegetable soup!
Loaded and Hearty Veggie Soup
When we say Loaded and Hearty Veggie Soup, we mean it!
In order to maintain a healthy diet, most adults need a least five servings of vegetables per day. At first, that doesn’t seem too hard to achieve but in reality, it may be more challenging. Let’s think about it, most people eat three meals a day with maybe an occasional snack or two. That’s about three meals and one or two snacks a day with each meal or snack requiring some sort of vegetable.
I don’t know about you, but most often I don’t eat veggies for snacks, and I LOVE vegetables. Eating one bowl of this loaded, hearty vegetable soup will cover more than one serving of vegetables.
Vegetable Soup Recipe Ingredients
white onion chopped - you can use yellow onion too
carrots - cubed, you can use baby carrots or regular carrots. If using baby carrots, you don't have to peel them.
fresh garlic cloves - minced
peas - frozen are perfect, you can use petite peas or regular sized peas. We don't recommend using canned peas.
orange peppers sliced – can be red or yellow or combination
red kidney beans - canned beans work well, you can use regular or dark kidney beans
vegetable stock - regular stock works well, you can use low sodium if you prefer less salt in your soup recipe
Brussel sprouts halved - use fresh sprouts, frozen sprouts are too waterlogged and don't have a good flavor, just my opinion.
kale - fresh kale is perfect for this recipe
celery - sliced
tomato sauce - use your favorite brand
Ditalini pasta or any small pasta will work
basil - freshly chopped or dried if you don't have fresh basil
vegetables oil - or light olive oil, any oil that does not a have a strong flavor
fresh thyme - or 1dried thyme, if you don't have fresh
salt and pepper to taste
How to make homemade vegetable soup?
You can easily make this homemade veggie soup in about 35 minutes or so. Prepare your vegetables ahead of time. This will make the cooking process go smoothly, since some of the vegetables in the soup require slightly different cooking times.
We added a can of red kidney beans for heartiness and plant protein. In addition to vegetable stock, we added tomato sauce for extra flavor. Either store bought or homemade tomato sauce will work very well. Adding pasta to this soup recipe makes it thicker and more filling. You can easily substitute rice or gluten free pasta if you follow a gluten free diet.
Heat vegetable oil in a large stockpot on medium/high heat.
Add onions, garlic, celery, carrots, Brussel sprouts and peppers. Sautee for about 5 minutes, stir occasionally.
Pour vegetable stock into the stock pot. Add beans, peas and thyme springs or dried thyme. Bring to a boil. Then reduce heat to medium and add the Ditalini pasta. Let cook for about 7 minutes.
Add the tomato sauce, kale and basil to the stockpot and continue cooking for about 3 minutes.
Transfer soup into serving bowls and serve.
Soup can be stored in the refrigerator for up to three days.
Serve with simple toast or elevate it with delicious homemade garlic bread.
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Loaded Veggie Soup
- large stockpot
- large stock pot
- 8 cups vegetable stock
- 1 ½ cups tomato sauce - jarred or homemade sauce
- 1 cup frozen peas
- 1 can red kidney beans
- 1 cup Brussel sprouts halved
- 1 cup kale
- 1 cup Ditalini pasta
- 1 medium white onion chopped
- 4 stalks of celery sliced
- ½ cup orange peppers sliced – can be red or yellow or combination
- 1 carrot cubed
- ¼ cup vegetables oil
- 4 cloves of garlic minced
- 2 tablespoons fresh basil chopped
- 2 sprigs of fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to taste
- Heat vegetable oil in a large stockpot on medium/high heat.
- Add onions, garlic, celery, carrots, Brussel sprouts and peppers. Sautee for about 5 minutes, stir occasionally.
- Pour vegetable stock into the stock pot. Add beans, peas and thyme springs or dried thyme. Bring to a boil. Then reduce heat to medium and add the Ditalini pasta. Let cook for about 7 minutes.
- Add the tomato sauce, kale and basil to the stockpot and continue cooking for about 3 minutes.
- Transfer soup into serving bowls and serve.
- Store soup in refrigerator for up to three days.