I have to admit that this vegetable soup recipe came about by complete accident. One afternoon I was trying to curate a vegetarian friendly shepherd’s pie, but the mixture came out much thinner than I wanted it to. The more I tasted the mixture that was supposed to the base for the shepherd’s pie, the more I knew that I had to turn it into a soup because it was the best vegetable soup I had ever tasted.
Normally I’m known to become rather fixated on things so the fact that I deviated from my initial shepherd’s pie plan and turned this into a soup is nothing short of a miracle. It’s like the soup found me and was speaking to me so that I could share with you this delicious recipe.
What makes this vegetable soup the best? The ingredients in this recipe are not fancy, but they work together in a way that makes every bite complete bliss. It’s filling, but not the bad type of filling that makes you feel like you overate. It’s healthy, but not in the way that makes you feel like someone is gagging you with raw kale. The flavor is bold, but not too bold because it will suit even a picky eater’s palate.
For these reasons, GO MAKE YOURSELF THE BEST VEGETABLE SOUP! I promise you’ll love it.
The Best Vegetable Soup
Loaded with hearty vegetables and incredible flavor, this vegetable soup is without a doubt the best vegetable soup.
Ingredients
- 2 tbsp olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 8 oz mushrooms, chopped
- 1 cup green beans, cut into bite size pieces
- 2 tbsp butter
- 2 tbsp tomato paste
- 2 tbsp flour
- 4 cups vegetable stock
- 2 cups potatoes, cubed
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 tsp salt
- 1/8 tsp thyme
- 1/8 tsp oregano
- freshly ground pepper, to taste
Instructions
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Over medium heat, add olive oil to a pot. Once warm, add onion, carrots and celery and cook for approximately 5-7 minutes or until tender. Add mushrooms, green beans, and butter and cook for approximately 5 more minutes. Next, add in the tomato paste and cook for 1-2 more minutes. Add the flour once the tomato paste has cooked into the vegetables and cook for 1-2 more minutes. Now it’s time to add the vegetable stock, potatoes, peas, corn, salt, thyme, oregano and freshly ground pepper.
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Let everything cook, stirring every so often, until the potatoes are tender or about 20 minutes. Taste the soup and adjust the seasonings to your liking.