Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup onion, chopped; 1 cup celery, chopped; 1 cup carrots, peeled and chopped; 1 Idaho potato, peeled and diced; 1 cup chopped zucchini; 1 cup chopped canned tomatoes; 6 cups roasted vegetable stock (see above recipe); 1/2 cup tiny pasta (alphabet, etc.); 1 cup frozen peas

Servings: persons

2 tablespoons olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, peeled and chopped
1 Idaho potato, peeled and diced
1 cup chopped zucchini
1 cup chopped canned tomatoes
6 cups roasted vegetable stock (see above recipe)
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas

1
Heat oil in large heavy pot.
2
Add onion and celery and cook until tender.
3
Stir in carrots and potatoes and toss to coat.
4
Stir in zucchini.
5
Add chopped tomatoes and stock and bring to a boil.
6
Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 - 20 minutes.
7
Stir in pasta and peas and simmer for 5 minutes.
8
Serve hot.

346

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup onion, chopped, 1 cup celery, chopped, 1 cup carrots, peeled and chopped, and more.

Yes, 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.

Vegetable Soup

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