Vegetable Soup Recipe

soup vegetable-minestrone

This vegetable soup recipe is easy and loaded with veggies. You can use whatever vegetable you prefer for this. It is great for using little scraps in your fridge.

This is a very versatile soup. I used chicken stock in it but you can certainly use water or vegetable broth if you want to keep it vegetarian or vegan.

This is a typical soup we eat at lunch in Bolivia. We will add rice or thin noodles or barley or even quinoa to it. It is very healthy and will fill you up with great stuff.

This is what you need for this exquisite vegetable soup recipe:

Serves six
1 medium white onion, minced
4 garlic cloves, minced
1 TBS chopped cilantro
1 TBS chopped parsley
Veggies
1 ½ TBS white rice
6 cups water, vegetable broth or chicken broth
Salt & Pepper
Dried herbs of choice (oregano, basil, marjoram, thyme)-optional

· Heat a pan with some olive oil. Add all of the above ingredients and sauté for a few minutes, until onion starts browning lightly.
· Add any of the following veggies: cubed butternut squash, sliced green beans, diced potatoes, sliced cabbage, sliced carrots, peas, corn, sliced okra, diced bell peppers, cauliflower florets, broccoli florets or any other vegetable you desire. Sauté for a few minutes.
· Add rice and liquid. Season with salt and pepper. Add your herb of choice, if any.
· Bring to a boil, cover, reduce heat and simmer for about 20 to 30 minutes until veggies and rice are cooked through.
· Ladle into bowls. Garnish with finely chopped parsley.

Print the Vegetable Soup Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • […] can’t go wrong with this recipe. The full recipe and instructions are provided on her site here. […]

  • […] Food & Beverage Comments If you have little bits of vegetables in the fridge, don't throw them out! Make a veggie soup! If you want to keep it completely vegetarian or vegan use water or vegetable stock instead of chicken stock. SUB HERE! – http://full.sc/LQTHYV Share, like and comment. Follow Me: Twitter :https://twitter.com/thefrugalchefFacebook : https://www.facebook.com/pages/The-Fr…Recipe1 medium white onion, minced4 garlic cloves, minced1 TBS chopped cilantro1 TBS chopped parsleyVeggies1 ½ TBS white rice6 cups water, vegetable broth or chicken brothSalt & PepperDried herbs of choice (oregano, basil, marjoram, thyme)-optional· Heat a pan with some olive oil. Add all of the above ingredients and sauté for a few minutes, until onion starts browning lightly.· Add any of the following veggies: cubed butternut squash, sliced green beans, diced potatoes, sliced cabbage, sliced carrots, peas, corn, sliced okra, diced bell peppers, cauliflower florets, broccoli florets or any other vegetable you desire. Sauté for a few minutes.· Add rice and liquid. Season with salt and pepper. Add your herb of choice, if any.· Bring to a boil, cover, reduce heat and simmer for about 20 to 30 minutes until veggies and rice are cooked through.· Ladle into bowls. Garnish with finely chopped parsley.Print this recipe here – http://thefrugalchef.com/2011/12/vege… […]

Leave a Reply