American/ Main Dishes/ Soup and Salads/ Vegetarian

Vegetable Soup

Vegetable Soup

Let me let you in on a little secret. I love suggestions from you guys. I am so thankful that you are reading everyday and I love to know what you would like to see when you get here. So if you ever think to yourself “oh I wish I had a recipe for that!” just let me know. I’ll make it. That is why when someone mentioned that they would love to a vegetable soup recipe on the blog I jumped at the chance. Not to mention, I love vegetable soup. Especially when they are this easy. This recipe could almost be titled “everything but the kitchen sink vegetable soup” because I used practically every vegetable I had in the house. It made for a hearty pot of soup that was perfect for a blustery fall day that may or may not have involved carving pumpkins with a drill.

We have started a tradition with some friends. Every year we get together about a week before Halloween and carve pumpkins.  We all clean our pumpkins, roast the seeds and get to carving. Sometimes the faces are silly, sometimes scary, sometimes you don’t know what the heck they are but all in all it’s a good time. This year our friends asked Ryan if we had a drill so that they could carve their pumpkins. Different? Yes. Pretty darn cool? Yes. A lot of work? Oh yeah.  Which is why it was a good night to make this hearty soup sure to give you all the energy you need for intense pumpkin carving.

Oh and in case you are wondering, the pumpkins turned out fine.

Happy Halloween!!

Vegetable Soup

Print Recipe
Serves 4 Prep Time: Cook Time:

Ingredients:

  • 2 tablespoons olive oil
  • 2 leeks, diced (white parts only)
  • 5 cloves garlic, minced
  • 4 celery stalks, diced
  • 2 carrots, peeled and diced
  • 2 russet potatoes, diced
  • 1 zucchini, diced
  • 5 - 10 crimini mushrooms, quartered
  • 5 cups vegetable broth
  • 2 rosemary stems, chopped
  • 3 sage leaves, chopped
  • 1 (15 ounce can) garbanzo beans, drained
  • 2 cups baby spinach
  • kosher salt and fresh cracked pepper

Instructions

1

Heat olive oil in a large pot over medium heat. Add in leeks and garlic. Cook 5 minutes or until softened. Stir in celery, carrots, potatoes, zucchini and mushrooms. Cook 5 more minutes.

2

Pour in vegetable broth. Add rosemary and sage. Reduce heat to low and simmer for 20 - 25 minutes or until veggies are softened. Stir in garbanzo beans. Cook 5 more minutes until beans are warmed through. Stir in spinach. Season to taste with salt and pepper. Serve hot.

Notes

Enjoy!

You Might Also Like

  • Ah, yes, kitchen sink soup. Nothing is better. And the pumpkins are awesome. I’m about to revisit your habanero chicken recipe and adapt it for tonight’s dinner. I’ll be using Thai bird chili’s we grew.

  • I make kitchen sink soups all the time but usually add lots of tomatoes and lentils to make it a bit heartier like a stew. This soup looks great!

  • Tiny

    I just wanted to say that i’ve always been so cautious of trying new recipes because they are usually awful and all the ingredients i bought to make said dish are basically wasted. Its occurred to me that i’ve NEVER had this problem with any of your recipes that i’ve made. Everything always comes out delicious and for the most part pretty easy to make. Keep it up, you’ve inspired me to get back into the kitchen :)

  • I must admit that vegetable soup is not my favorite. I think it’s the fact that most vegetables in the soup tend to be on the softer side and I like bite in mine.. with that said.. DANG, that soup looks GOOD!!!! :) And the pumpkins are awesome!

  • Pingback: Recipe of the Week – Go To Vegetable Soup – Author Michelle Zink()

Life's Ambrosia