With this homemade vegetable soup recipe, you can make a delicious vegetarian dinner in just 40 minutes! As an extra bonus, you’ll find that making vegetable soup on a regular basis also helps to clean out the refrigerator in your tiny kitchens before your veggies go bad. It’s great way reduce waste and use up those last little bits of vegetables that aren’t enough to cook on their own.
By making this easy homemade soup recipe, you get a lot control over what you’re eating. Have you ever looked at the sodium and sugar content of your favorite store-bought vegetable soup? The numbers are crazy! When you cook from scratch, you can control those elements as well as the cooking time for each of your vegetables—letting you make each ingredient the perfect consistency throughout your bowl. Plus, you can adjust this recipe very easily by adding vegetables that you love or ones that currently in the season. This will help you keep your dinners interesting as well as help save you money.
No Bouillon, No Problem!
In our tiny kitchen, we swear by the Better Than Bouillon brand vegetable bouillon paste. It comes in tiny jars that store easily in our fridge, there are a variety of different flavors, and there isn’t a whole lot of junky ingredients. Maybe you want to make this recipe without bouillon though. No problem! Just substitute the bouillon and water portions of this recipe with 1 quart of vegetable stock (homemade or store-bought) and 2 cups of water.
Freeze It For Later
Don’t worry if you made too much. Vegetable soup is definitely one of those meals that can be cooled, packed into a freezer bag, and saved for later. It will keep for up to 3 months when frozen. Just pull it out, thaw it just long enough to get it out of the bag, and cook it in a pot until it is hot. It’s such a great soup to have on hand when you’re sick or just don’t feel like cooking.
- 1/2 medium onion chopped
- 2 stalks celery chopped
- 1 large potato diced
- 3 medium tomatoes diced
- 2 medium carrots diced
- 1/2 cup peas frozen
- 1/2 cup corn frozen cut
- 1 cup green beans chopped
- 1 tbsp vegetable bouillon
- 6 cups water
- 1 bay leaf
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1 tsp black pepper
- 1-2 tsp salt or to taste
- 2 tsp lemon juice
- Chop up the onion, celery, potato, tomatoes, and carrots into 1/3" cubes. Put into a large soup pot.
- Mix in 1 tbsp of vegetable bouillon and 6 cups of water.
- Add the bay leaf, oregano, basil, thyme, rosemary, sage, black pepper, and salt.
- Place over high heat and bring to a slow boil. Stirring occationally.
- When the potatoes and carrots are just beginning to get tender (about 10-15 minutes), add the chopped green beans, corn, and peas to the pot. Continue to boil until the green beans, potatoes, and carrots are soft.
- Mix in 2 tsp of lemon juice to brighten the flavors.
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Preparing Vegetable Soup in a Tiny Kitchen
The hardest part about making this vegetable soup recipe is smelling it while it cooks. After a quick 10-15 minutes of cutting vegetables, you just throw everything into a pot and wait for it to be done. It smells so good when it’s cooking too! It’s hard to be patient.
You will need also access to a stovetop or hot plate that can handle a consistent boil. Clean up involves a cutting board, knife, soup pot, a large serving spoon or ladle, and whatever spoons and bowls you use for eating. It’s moderately water intensive (because it’s a soup) and does produce quite a bit of steam while it cooks. In terms of prep speed, nutrition, and overall cost… vegetable soup will give you the most bang for your buck!