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Vegetable Soup

This vegetable soup is one of my faves. I seriously love this soup. I make a double (bigbigbig) batch of it and freeze it in lunch-sized portions. We eat off of it for a really long time. And it’s uber easy!

soupRemember the folk tale Stone Soup? This is kinda like that. Except you don’t go borrowing from your neighbors. Well, you can if you want to but unless you promise them some of the yummy results that’s kind of mean. And you probably won’t want to share after this is all done. Yep – it’s that yummy!

It’s also a great way to get kids to eat their veggies – this soup is like the rainbow! All you homeschoolers with preschoolers? Work on colors while eating this soup and call it a school day! Kidding…sort of.

But, really, this soup is super versatile because you can really throw any vegetables in. I typically use whatever I have on hand, so every batch is different! (Oh, and if you are worried about the “homemade” chicken broth part in the recipe, don’t be. You can see how easy that is to make here.)

If I double this recipe, I usually get about 22 large servings of soup! This is one of two soups I rotate out. We eat soup twice a week for lunch, so this one batch lasts us almost six weeks. How’s that for easy?!

Vegetable Soup
Serves 22
Delicious and hearty vegetable soup.
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Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Ingredients
  1. 2 cups chopped onion
  2. 2 cups diced sweet potatoes
  3. 2 cups diced organic carrots
  4. 2 cups shredded red cabbage
  5. 4 14 oz. cans diced organic tomatoes
  6. 8 cups homemade broth
  7. 2 Tablespoons salt
  8. 1 teaspoon fresh ground pepper
  9. 1/2 teaspoon basil
  10. 1/2 teaspoon thyme
  11. 2 bay leaves
  12. 1/2 cup quinoa, cooked
Instructions
  1. Chop all veggies and add to a stock pot.
  2. Add diced tomatoes and broth.
  3. Add salt, pepper, thyme, basil and bay leaves.
  4. Bring to a boil; skim off any foam.
  5. Add quinoa.
  6. Cover and reduce heat to a simmer for four hours (stirring occasionally).
Notes
  1. Feel free to add in or switch out anything: add in ground beef, switch out sweet potatoes for organic potatoes, etc.! If you don't have enough broth, simply use filtered water for the missing amount!
Growing Up Triplets http://growinguptriplets.com/
Adapted from: Money Saving Mom

 

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Comments

  1. Thanks for hosting!

  2. Trying out your recipe at this moment. I trimmed it waaaaay down as I didn’t get a chance to start it last night, and there will only be 4 of us eating shortly. I accidentally added 1 can of tomato sauce when I meant to add two cans of diced. Smells good though and can’t wait to try it!

  3. Marian Gardner says:

    Delicious!!!

Trackbacks

  1. […] by this Epicurious recipe, shared on Foodie Friday @ […]

  2. […] Homemade veggie soup from the freezer (enough for two meals) […]

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