Sandra This Paula Deen Vegetable Soup Recipe is a hearty and comforting recipe, which is made with potatoes, carrots, and green beans. It’s the perfect comforting meal, ready in about 55 minutes.
Paula Deen Vegetable Soup Recipe Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 2 cups peeled and chopped carrots (about 5)
- 1 1/4 cups chopped celery (about 3)
- 4 cloves garlic, minced
- 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
- 2 (14.5 oz) cans diced tomatoes (undrained)
- 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 tsp dried thyme, or 1 Tbsp fresh thyme leaves
- Salt and freshly ground black pepper
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
- 1 cup frozen or fresh peas
How To Make Paula Deen Vegetable Soup
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onions, carrots, and celery and sauté for about 4 minutes until they begin to soften. Add the minced garlic and sauté for 30 seconds more until fragrant.
- Build the Soup Base: Pour in the broth and add the undrained diced tomatoes, diced potatoes, fresh parsley, bay leaves, and thyme. Season generously with salt and pepper to your taste.
- Simmer the Soup: Bring the mixture to a boil. Once boiling, add the green beans. Reduce the heat to medium-low, cover the pot, and let it simmer for 20 to 30 minutes, or until the potatoes are almost completely tender.
- Add Final Vegetables: Stir in the corn and peas and continue to cook for another 5 minutes, until all the vegetables are tender.
- Serve: Remove the bay leaves before serving. Serve the soup warm.
Recipe Tips
- How can I boost the flavor? For a richer taste, use homemade chicken or vegetable stock. You can also add a Parmesan cheese rind to the soup as it simmers (remember to remove it before serving). A final drizzle of good quality olive oil and a sprinkle of grated Parmesan on top of each serving adds a delicious finish.
- Can I add other herbs? Yes, this soup is a great base for other herbs. Feel free to add dried basil, oregano, rosemary, or a teaspoon of Italian seasoning along with the thyme.
- How to make a creamier vegetable soup? For a richer, creamier texture, you can stir in about 1/4 to 1/2 cup of heavy cream or half-and-half during the last 5 minutes of cooking.
- Can I add meat? To make it a heartier meal, you can add 1 cup of cooked, shredded chicken, browned ground beef, or cooked Italian sausage to the soup along with the broth.
What To Serve With Vegetable Soup
This hearty soup is a meal in itself, but it’s even better when served with:
- Crusty bread or warm cornbread for dipping.
- A classic grilled cheese sandwich.
- Saltine or oyster crackers.
- A simple side salad.
How To Store Vegetable Soup
Store: Let the soup cool and store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and often taste even better the next day. Freeze: This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Vegetable Soup Nutrition Facts
- Calories: 198kcal
- Protein: 7g
- Fat: 5g
- Carbohydrates: 31g
- Fiber: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. Fresh green beans, corn cut from the cob, and fresh peas work perfectly. You may need to add the fresh green beans a little earlier in the simmering process to ensure they become tender.
Yes. First, sauté the onions, carrots, celery, and garlic in a skillet as directed. Transfer them to a slow cooker. Add the broth, tomatoes, potatoes, parsley, bay leaves, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Add the green beans, corn, and peas during the last 30 minutes of cooking.
Yes, as written, this recipe is naturally gluten-free.
Try More Recipes:
Paula Deen Vegetable Soup Recipe
Description
A healthy, hearty, and comforting homemade vegetable soup packed with potatoes, carrots, corn, and green beans in a savory, herb-infused broth.
Ingredients
Instructions
- In a large pot, sauté onion, carrots, and celery in olive oil for 4 minutes. Add garlic and cook for 30 seconds more.
- Stir in broth, tomatoes, potatoes, parsley, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then add the green beans.
- Reduce heat, cover, and simmer for 20-30 minutes until potatoes are nearly tender.
- Add the corn and peas and cook for 5 more minutes.
- Remove bay leaves before serving.
Notes
- For extra flavor, simmer a Parmesan rind in the soup.
- Feel free to use a mix of fresh or frozen vegetables based on what you have.
- The soup’s flavor deepens as it sits, making it great for leftovers.
- To make it a full meal, add cooked shredded chicken or ground beef.
