Tuesday, October 26, 2010

Kitchen Sink Vegetable Soup

There's nothing fancy about this soup. I didn't feel the need to spice it up. I just wanted a soup that would warm me up and provide me with lots of different veggies. Throw in whatever you've got on hand! I like to put my frozen veggies in a colander and give them a quick rinse under warm water to wash the "freezer taste" off them before using in any recipe.

1 28-oz. can diced tomatoes
2 cups vegetable broth
2 cups water
1 Tbsp. olive oil
1 medium white onion, chopped
2 small carrots, chopped
1 cup celery, chopped
3 cloves garlic, minced
1 potato, peeled and chopped
2 cups frozen broccoli, thawed
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1 cup frozen lima beans, thawed
1/2 tsp. salt or to taste
1/4 tsp. black pepper or to taste

In a big soup pot, saute the onion, carrot and celery in olive oil on medium for 5 minutes until slightly softened. Add the tomatoes, broth, water, potato and garlic. Bring to a boil, then lower the heat to medium and simmer for 20 minutes. At this point, add the broccoli, corn, peas, and lima beans. Continue to simmer for 10 minutes or until the veggies are all tender. Add salt and pepper to taste, serve.

Thanks to Blessed Mama at Blessed Vegan Life for bestowing the Versatile Blogger award on me! I'm honored!


  1. Sara, what a nice, simple, yummy soup. Also, thanks for the tip on a previous post on how to prepare homemade pumpkins. We have a garden full of them, and I was wondering how long to bake them. You didn't find that you needed to add water to the baking pan? They didn't dry out on you? Thank you!

  2. blessedmama, i didn't need to add water to my pumpkins. i think putting foil over them helped hold in their natural moisture.

  3. What a great soup! I make something similar to this but I add lentils. Never thought about adding a can of diced tomatoes. I think that sounds wonderful, must try that next time!

  4. Thank you, Sara. I'll give it a whirl.