Soup isn’t some sort of medicine or cure-all, but a healthy soup can make you feel better, especially on cold, dark, winter nights.
Feeling better helps your body fight off infections and rebuild itself.
This soup recipe is packed full of nutrition, as well as designed to provoke that lovely warm feeling inside you as you eat it. You can find the original recipe on Clan Kitchen, with lots of tips and tricks, or you can use the version here.
3 tablespoons butter
3 garlic cloves
1 medium yellow onion
3 large carrots
2 celery stalks
2 medium Yukon gold potatoes
1 cup frozen corn
1 cup frozen peas
28 oz. can diced tomatoes
4 cups vegetable broth
½ bunch of flat-leaf parsley
Juice from 1-2 lemons
Here’s how to banish that cold and start feeling better with a hearty vegetable soup.
Prep the Vegetables
It’s easiest to prepare all of your vegetables in one go before starting the soup:
Wash all the vegetables
Dice the potatoes into 1-inch cubes
Peel and chop the carrots into ½-inch thick rounds
Cut the celery into ½-inch thick slices
Chop the onion
Slide the green beans into 1-inch pieces
Mince the garlic
Once you’ve got everything ready–set aside for later.
Sauté the Flavor Veggies
Heat a soup pot over a medium heat and melt 3 tablespoons of butter.
Add the carrots, onion, and celery, then season with salt and pepper. Sauté for about 5 minutes, or until the onion is translucent. Add the garlic, then sauté for another 30 seconds.
Add the Hearty Vegetables
Stir in the potatoes and cook for about 5 minutes, or until they start to become tender.
You can also add a bit more salt in this stage to help flavor the potatoes.
Stir In the Green Beans, Tomatoes, and Broth
Add the green beans, then pour in the vegetable broth and the tomatoes with the juice from the can—season with salt and pepper to your taste.
Bring the soup to a boil, then reduce to a simmer, cover, and cook for 25 minutes.
Add the Smaller Vegetables
Stir in the corn and peas, then bring the soup back to a simmer and cook for another 5 minutes.
Finish with Parsley and Lemon
Once the soup is done to your liking, add some chopped parsley and a few squeezes of fresh lemon juice.
Ready to cook? Serving and Storing the soup
Hopefully this recipe has inspired you to make some vegetable soup, even if you’re feeling fine! Make sure you don’t put all that effort in only to fall at the final hurdle though–Vegetable soup needs to be served hot but not necessarily fresh.
It needs to be hot as that contributes to the feel-good warm feeling when you eat it.
But as it has been cooked you can leave it for a few days. It’s fine for up to 3 days in the fridge, or up to 3 months if you freeze it. Batch cooking the soup and then serving it over the next few days, for lunch or dinner, can work well.
When you reheat it, whether frozen or chilled, the critical thing to remember is to get it piping hot again.