How to Make Comforting and Versatile Vegetable Soup

by Alli

Can you hear it? It’s the sound of fall calling out for Versatile Vegetable Soup. Soup season is here! For me, one of the best things about fall and winter is soup.

Versatile Vegetable Soup

The best thing about Versatile Vegetable Soup is that it’s versatile! Duh! You can add your favorite veggies and leave out the ones you don’t care for. Sometimes my soup simmers on the stovetop and other times, it goes into the slow cooker. It’s a comfort meal in a bowl.

Let’s Make Versatile Vegetable Soup

I always start by heating two tablespoons olive oil. Add one large chopped onion and cook until the onions are translucent.

Then, add vegetable broth, diced tomatoes, water, chopped carrots, frozen baby lima beans, celery, green beans, potatoes, and corn. Add salt, pepper, and Italian seasoning. Simmer on medium-low heat for a couple of hours or until lima beans are tender.

Optional: After sauteing the onions, place all the ingredients in the slow cooker and cook on low for 3-4 hours or until the lima beans are tender. (I’m obsessed with tender lima beans.)

Versatile Vegetable Soup

Versatile Vegetable Soup

Versatile Vegetable Soup

Ingredients

  • 1 large onion, chopped
  • 2 Tablespoons Olive Oil
  • Vegetable Broth, 14 oz.
  • 1 cup frozen baby lima beans
  • 2 cans diced tomatoes
  • 1 cup water
  • 1 cup sliced carrots
  • 2 stalks celery, diced
  • 1 large potato, diced
  • 1 can whole kernel corn, drained (or 1 cup fresh corn)
  • 2 teaspoons Italian Seasoning
  • 1 can green beans, drained
  • 1 cup sliced okra (optional)
  • Salt and Pepper to Taste

Instructions

  1. In a large stockpot, cook chopped onion in olive oil on medium-low heat until translucent, stirring often.
  2. Add all ingredients and bring to a boil.
  3. Cover and simmer on medium-low until all vegetables are tender, stirring occasionally.

Where’s the Beef?

At this point, my husband usually asks, “Where’s the beef?” Because I’m such a nice person, I usually make two batches. Versatile Vegetable Soup for me and Vegetable Beef Soup for him. I brown a pound of grass-fed beef, drain and add to his pot of soup.

Versatile Vegetable Soup Ingredient Suggestions

I always add sliced okra to my vegetable soup because I heart okra and my freezer is packed with sliced okra from my dad’s garden. I wait until about 20 minutes before the soup is done before adding the okra or it gets too soft.

Versatile Vegetable Soup

My husband wouldn’t touch okra with a ten-foot pole (southern saying) so I never add okra to his half of the soup.

You could also add:

  • squash
  • turnips
  • cabbage
  • zucchini
  • broccoli
  • cauliflower
  • frozen peas
  • asparagus
  • sweet potato

Freeze the Leftovers

Got leftover soup?  Freeze it!  After the soup cools, place in labeled and dated zip-lock freezer bags. Let out excess air and seal. Lay bags in a single layer to freeze. Once frozen, stack to save room. To thaw: Thaw overnight in the fridge. Reheat on medium-low, stirring occasionally.

Whenever I crave soup, the only thing I need besides that comforting bowl of vegetable soup is Grandma’s Hoe Cakes or Aunt Jean’s Cornbread Sticks. For me, soup must have cornbread!

Corn Sticks - Versatile Vegetable Soup

If there’s a chill in the air, chances are, you’ll find me in the kitchen throwing together my favorite soup. And I always pray for leftovers!

Versatile Vegetable Soup

What’s the one vegetable that must be in your vegetable soup?

 

Food Photos - Ginger Lime Grilled Ribs - Nautical Baby Shower - Fried Peach PiesOnce fall arrives, it's all about soup! This Quick and Easy Versatile Vegetable Soup is easy to make. I'm sharing substitutes and how to freeze leftovers!

 

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Favorite Fall Recipes 0 Versatile Vegetable Soup

20 comments

Candy September 8, 2017 - 8:10 am

My base stays the same. Depends on what veggies I have on hand. So filling and good

Reply
Amber Myers September 8, 2017 - 8:27 am

Mmmm, thank you. I’ve never tried to make it before. Normally it comes from a can, but this would be SO much better.

Reply
Jeanette September 8, 2017 - 9:21 am

I am actually excited about fall because I get to break out all the different soup recipes that I have. I will have to add this one to my list because it looks really good. I’ve never thought about sautéing onions before put it into a soup what a great idea.

Reply
Tomi C September 8, 2017 - 9:21 am

One veggie? That’s a tough one. I have to have some sort of legume and definitely green beans in my veggie soups.

Reply
Sarah Bailey September 8, 2017 - 10:14 am

This sounds like the perfect comfort food for autumn when you’re feeling a little down or under the weather, I am going to have to try and make it myself.

Reply
Joanna @ Everyday Made Fresh September 8, 2017 - 10:14 am

Hmm, I have a deep love for vegetable soup. It was something my mother used to make a lot when I was growing up. This is similar to her recipe, but still different. That’s what I love about soups, there are so many versions of the same soup.

Reply
Chubskulit Rose September 8, 2017 - 12:47 pm

Our weather here at my neck of the woods is getting colder each day. This would be perfect today since it is cold, brrrr! Looks very filing and delicious.

Reply
Cheryl September 8, 2017 - 4:00 pm

I’m so ready for warm, comfort food season! This soup looks great and I love how quick and easy it is to put together. And lima beans? Yum 🙂

Reply
Liz Mays September 8, 2017 - 7:07 pm

I definitely prefer my soups meat-free too but it’s good to know I could add some if my family wanted it! I’m loving the veggies!

Reply
Christy Maurer September 8, 2017 - 10:17 pm

I love soup in the cool months! This sounds like a great version of vegetable soup. I’ll have to try adding some different ingredients to my old standby.

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Kita Bryant September 8, 2017 - 11:11 pm

This stuff is the best when its cold. No one can deny the comfort of some vegetable soup.

Reply
Lisa September 8, 2017 - 11:13 pm

When it is cool out I love nothing more than veggie soup. But I have never made my own. No idea why. Now I am going to try it.

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Nancy L. September 8, 2017 - 11:30 pm

Looks delicious! I wouldn’t have thought to add squash or sweet potatoes, but I am definitely going to try it. The weather has been cooler where I live. Perfect time for veggie soup!

Reply
Pam Wattenbarger September 9, 2017 - 7:57 am

That soup looks so good. There is nothing better than a bowl of soup on a cool fall day! I wish I had a bowl of that last night when I was freezing!

Reply
Bharat Prajapati September 9, 2017 - 9:29 am

Hello, your article is too good to read. you are doing great work. this will help me lots.

Reply
Anosa September 9, 2017 - 3:01 pm

I just normally prepare mushroom or crab and corn soup. Now I have other options to try on especially this coming holiday season.

Reply
Amanda September 10, 2017 - 12:08 am

Soup is such a great way to get kids to eat vegetables. Thankfully my kids are big soup eaters and don’t question all of the veggies that I tend to dump in the pot!

Reply
Victoria Heckstall September 10, 2017 - 9:45 am

Wow this such a timely and looks so delicious and healthy soup .. This is really perfect for fall,will surely try this recipe.

Reply
Nikka Shae September 10, 2017 - 10:09 am

Now that I’m not eating meat at the moment this would be my perfect go to meal for Fall.

Reply
Pretty Pintastic Party 174 Plus Blog Recap - An Alli Event September 15, 2017 - 3:00 am

[…] it’s stormy, I turn to my Versatile Vegetable Soup. It hits the spot and is a fave at my […]

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