As long as you have something aromatic for flavor (leeks, onions, garlic), a handful of non-starchy veggies (carrots, celery, tomatoes, zucchini, green beans), some starchy veggies (potatoes, rutabagas), and some legumes (beans, lentils, peas) you’re GOLDEN! Choose your own adventure!
How to Make Vegetable Soup
To start this flawlessly flexible dish, leeks, celery, carrots, and garlic combine for a savory, caramelized, and super classic flavor base! This combination is similar to the more traditional mirepoix that is used as a base in many soups and dishes around the world! Next, for a filling and satisfying soup, we add potatoes (Yukon gold are buttery and tender, but any kind will do) along with white beans and lentils for protein and fiber. Nearly any bean or legume would work well here. Who’s ready to clean out the pantry? Lastly, we add some kale (or other greens of choice) for added nourishment and texture. Optionally, top with parsley, vegan parmesan cheese, and croutons for extra freshness, flavor, and comfort. YUM. We hope you LOVE this vegetable and bean soup. It’s:ComfortingWarmingNourishingQuick & easyFlexible& Perfect for meal prep! It’s the kind of soup you need when the fridge is running low on supplies, the weather is chilly, and you’re craving a feel-good meal. Delicious on its own or served with grilled “cheese” or garlic bread!
More Comforting Soup Recipes
1-Pot Golden Curry Lentil Soup Creamy Fall Soup in Acorn Squash Bowls 1-Pot Chickpea Noodle Soup Tom Kha Gai Butternut Squash Soup
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
