Whenever I’m not feeling great, one of the first things I think about is what I can do to turn things around. Inevitably, I come to rest, drinking more water, and eating really healthy wholesome food. It doesn’t get much healthier or wholesome than this delicious Vegetable Soup. Even better news, this soup freezes perfectly, so you can always have some on hand when you are feeling under the weather.
How to Make Vegetable Soup
Here is a brief overview of how this homemade vegetable soup recipe comes together. For the full recipe including all of the measurements and ingredients, scroll to the recipe card at the bottom of the page.
Sauté the vegetables. Heat up olive oil in a dutch oven and add the celery, onion, and carrots, and sauté until the onion is translucent.Add other vegetables. Add in the cauliflower, broccoli, zucchini, squash, pepper, and cabbage. Try to stir as best you can, though the pot will be very full, and allow them to cook down a little.Add remaining ingredients. Add in the vegetable stock, diced tomatoes, tomato sauce, basil, oregano, salt, and pepper. Give everything a good stir. Cover and bring to a boil. Simmer and season. Let the soup simmer then add honey and lemon to taste.
Adding Lemon and Honey
Lemon and honey are added to this homemade soup recipe to provide a little extra flavor and balance to the recipe. You will notice a very small amount is used, but it will make a difference. Start with what the recipe card calls for and add more as needed. You can also add more salt and pepper to taste or garnish with parsley.
Storing Leftovers
Somehow soups, like chili, always tend to be better the next day. This easy vegetable soup makes for great leftovers. Once it has cooled, store in an airtight container for up to five days in the refrigerator. Make sure to only reheat the portion that you intend to eat. Leftovers should not be cooled and reheated more than once. As always, use your discretion with all leftovers.
Calories in Vegetable Soup
This soup makes a big batch, about 14 cups to be exact. I have listed the nutritional information in the recipe card below by the one-cup serving. I typically eat three cups for lunch. Freeze in an airtight container that will allow the soup to expand as it freezes. Store in the freezer for up to three months. Thaw the soup in the refrigerator and remove it from the container. Heat it in the microwave or in a saucepan. These are the highlights:
This soup has 63 calories a cup.It has 10 grams of carbohydrates.This recipe only has three grams of fat.
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If you try this easy vegetable soup recipe or any of my others, please leave a comment and let me know what you think. I love hearing from you!
