Homemade Vegetable Soup Recipe

My SIL is a rockstar cook! She’s been sharing some of the best recipes with my readers lately. If you missed a few favorites, check out this Smoked Pot Roast recipe, or this White Chicken Chili recipe. Today’s Homemade Vegetable Soup recipe is just as fabulous. Read on for details and print the recipe below!

Homemade Vegetable Soup Recipe

This homemade soup recipe can be ready in under an hour and tastes delicious! It pairs perfectly with crispy grilled cheese sandwiches, and there will be plenty of leftovers to freeze or eat another day.

Measurements with easy to follow printable directions are at the end of the post.

Ingredients:

• olive oil
• onion, diced
• carrots, peeled and diced
• celery sticks, diced
• red bell pepper, diced
• zucchini, diced
• garlic cloves, minced
• Italian seasoning
• ground black pepper & kosher salt
• black beans drained and rinsed
• crushed tomatoes-fire roasted
• diced tomatoes-fire roasted
• bone broth unsalted (I used chicken)
• frozen veggie mix (optional)

Related Recipes: Homemade Clam Chowder, Homemade Hot Pockets, Homemade Mac n’ Cheese

Directions:

1. In large stock pot add olive oil over medium heat. Add onion, and stir. Add diced veggies to pot as you dice them and stir. Do not let veggies burn. Turn heat down if needed.
2. Add Italian seasoning, pepper and salt, stir and cook for 1 minute.
3. Next, put rinsed black beans in pot, mix in. Add in both cans of tomatoes, stir, cover with lid and simmer for 10 minutes.
4. Pour in bone broth and simmer another 10 minutes, covered.
5. If using frozen veggies add now. Simmer for at least 20 minutes. Then serve and enjoy.

Print the  Homemade Vegetable Soup Recipe below!

5 from 1 vote

Print

Homemade Vegetable Soup

This homemade soup recipe can be ready in under an hour and tastes delicious! It pairs perfectly with crispy grilled cheese sandwiches, and there will be plenty of leftovers to freeze or eat another day.

Course Soup

Cuisine Low Carb

Keyword soup

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 8 people

Author My Boys and Their Toys

Ingredients

2 tbsp olive oil, 1 small onion, diced, 4 carrots peeled and diced, 5 celery sticks, diced, 1 large red bell pepper, diced, 2 large zucchini’s, diced, 3 garlic cloves, minced, 1 tbsp Italian seasoning, 1 tsp ground black pepper, 1 tsp kosher salt, 1 (15oz) can organic black beans drained and rinsed, 1 (28oz) can organic crushed tomatoes-fire roasted, 1 (28oz) can organic diced tomatoes-fire roasted, 1 (32oz) carton organic bone broth, unsalted (I used chicken), 4 c frozen veggie mix (optional)

Instructions

1) In large stockpot add olive oil over medium heat. Add onion, and stir. Add diced veggies to pot as you dice them and stir. Do not let veggies burn. Turn heat down if needed. 2) Add Italian seasoning, pepper and salt, stir and cook for 1 minute. 3) Next, put rinsed black beans in pot, mix in. Add in both cans of tomatoes, stir, cover with lid and simmer for 10 minutes. 4) Pour in bone broth and simmer another 10 minutes, covered. 5) If using frozen veggies add now. Simmer for at least 20 minutes. Then serve and enjoy.

This recipe will make enough to freeze for another dinner or eat as lunch or dinner leftovers the next day!

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