Chunky Vegetable Soup
This easy Chunky vegetable soup comes together in minutes on your stovetop. It is a great hearty meal idea for those busy weeknights.
Servings: 6
Equipment
- large dutch oven or large pot
Ingredients
- 1 tablespoon oil
- ¼ cup onion chopped
- 2 stalks celery sliced ¼” slices
- 2 carrots peeled and sliced
- 1 clove garlic peeled and minced
- 4 vegetable bouillon cubes
- 6 cups water
- 2 russet potatoes peeled and cubed
- 1 medium zucchini sliced
- 2 small tomatoes
- 2 tablespoons mild green chilis
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon cilantro chopped (optional)
Instructions
- Always wash all produce prior to preparing and cutting.
- Heat oil in stock pot over medium-low heat.
- Add onion, celery, carrots and garlic
- When onions become translucent, add 6 cups of water.
- Raise heat to medium until boiling
- Add boullon cubes and blend fully.
- Add potatoes and reduce heat to medium.
- Allow potatoes to cook 6-8 minutes.
- Add zucchini, tomatoes, salt and pepper.
- Cook another 6-8 minutes and serve.
- Top with cilantro and serve.
Notes
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- If you use vegetable or chicken stock, you do not need to add the bouillon cubes.
- This easy vegetable soup recipe all comes together in a single pot for easy preparation and even easier clean up. You can also double this recipe if you need more servings.
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- Cut your vegetables the evening before so that they are ready to add to your soup when you are ready.
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- You can use a bag of frozen vegetables in place of the fresh carrots and zucchini to save preparation time. Frozen vegetable soup takes almost no time at all to put together.
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- You can use garlic in a jar to save time.
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- For best results, serve soup immediately.
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- Store soup in an airtight container in the refrigerator.