My Very Favorite Vegetable Soup Recipe

Name: My Very Favorite Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 whole Large Sweet Onion, Chopped; 4 cloves Garlic, Minced; 7 cups Vegetable Broth; 1 Tablespoon Dried Basil; 1 teaspoon Thyme; 1 teaspoon Dried Marjoram; 1 teaspoon Italian Seasoning; 1/2 teaspoons Cracked Black Pepper; 1/4 teaspoons Red Pepper Flakes, Or Up To Double The Amount If You Like It Zesty!; 1 pound Red Potatoes, Cut Into 1-Inch Cubes; 1/2 pounds Carrots, Cut Into 1-inch Pieces; 1 can (15 Oz. Can) White Beans (i.e. Great Northern, Navy, Or Cannellini); 1 can (14.5 Oz. Can) Fire Roasted Tomatoes; 10 ounces, weight Frozen Lima Beans; 1 pint Tomato Soup (I Use Home-Canned Soup, But Use Whatever Good Quality Soup You Can Get Your Hands On, Chunky Is Great Too!); 1/2 cups Uncooked Orzo Pasta; 2 whole Handfuls Of Chopped Baby Spinach (In The Winter I Substitute Frozen Chopped Spinach, As Much As You Like); 1/2 cups Freshly Grated Parmesan, For Serving

Servings: persons

1 Tablespoon Olive Oil
1 whole Large Sweet Onion, Chopped
4 cloves Garlic, Minced
7 cups Vegetable Broth
1 Tablespoon Dried Basil
1 teaspoon Thyme
1 teaspoon Dried Marjoram
1 teaspoon Italian Seasoning
1/2 teaspoons Cracked Black Pepper
1/4 teaspoons Red Pepper Flakes, Or Up To Double The Amount If You Like It Zesty!
1 pound Red Potatoes, Cut Into 1-Inch Cubes
1/2 pounds Carrots, Cut Into 1-inch Pieces
1 can (15 Oz. Can) White Beans (i.e. Great Northern, Navy, Or Cannellini)
1 can (14.5 Oz. Can) Fire Roasted Tomatoes
10 ounces, weight Frozen Lima Beans
1 pint Tomato Soup (I Use Home-Canned Soup, But Use Whatever Good Quality Soup You Can Get Your Hands On, Chunky Is Great Too!)
1/2 cups Uncooked Orzo Pasta
2 whole Handfuls Of Chopped Baby Spinach (In The Winter I Substitute Frozen Chopped Spinach, As Much As You Like)
1/2 cups Freshly Grated Parmesan, For Serving

1
Coat a large Dutch oven with cooking spray. Add your olive oil and swirl to coat. Saute your onion over medium high heat for about 5 minutes. Add your garlic and saute 2 minutes longer.
2
Add the broth, spices, potatoes, carrots, beans, tomatoes, lima beans, and tomato soup; bring to a boil. Cover partially, reduce heat and simmer for 20 minutes to one hour or however much time you have. Add orzo and cook uncovered for an additional 20 minutes or until pasta is very tender. Add spinach and cook until heated throughout.
3
Ladle into bowls and serve sprinkled with fresh Parmesan and crusty bread. Refrigerate remaining soup in an airtight container or freeze for up to 3 months.

614

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 whole Large Sweet Onion, Chopped, 4 cloves Garlic, Minced, 7 cups Vegetable Broth, and more.

Yes, My Very Favorite Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Very Favorite Vegetable Soup

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