Best Vegetable Soup Recipe
January 6, 2019 21 Comments
This is the best vegetable soup recipe on my whole block! Or maybe in this house?
Seriously, it is good. It is the recipe that will stop you from feeling bad about all the indulgence of the holidays. Everybody talks about “weight loss” soup and I think that the concept of a soup that will fill you up without many calories is a good one.
The better (or best) recipe does more than help you lose weight - it makes you healthier!
This vegetable soup recipe is like “Stone Soup”. You just keep adding ingredients until you get a wonderful, full pot of steaming yumminess.
I used this product, Better than Bouillon, instead of bouillon cubes because I have heard that this concentrated stock is pretty good. You can use vegetable stock (or any stock you have) if you have it on hand.
I found that Better than Bouillon was pretty tasty and I could control the amount of saltiness by not adding too much. Bouillon cubes are not as easy to regulate as this paste. Most cooks online said to use half the amount of Better than Bouillon than was called for on the packaging. You can use 1/2 teaspoon for 8 ounces of water.
Have any of you used it? Please tell me what you think of it in the comment section.
I usually buy low sodium stock as well in an attempt to keep the saltiness of my soup in check. You could also make stock and that would be the best! I never seem to have time to make stock. :(
My fridge has a big container of this ready to eat for lunch so I can start the new year in the best way. It would be better in the summer with the freshest vegetables but it still tastes pretty good.
What is your best vegetable soup recipe? What have I left out?
Vegetable Soup Recipe
(makes 8 large servings)
1 large onion, peeled
2 carrots, peeled
1 medium potato, with skin
1/4 pound green beans, trimmed
1/6 small head cabbage
3 teaspoons Better than Bouillon Vegetable
6 cups water
1 stalk broccoli (stalk peeled)
3 medium tomatoes
1 small green bell pepper
1 zucchini (5 to 6 inches)
1 cup frozen corn
1/2 cup frozen peas
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon dried thyme
salt and pepper to taste
Slice onion in half and slice into rounds. Slice carrots Cut potato into small cubes and snap beans into 1-inch pieces. Shred cabbage and put onion, carrots, potato, and cabbage into 6 quart cooking pot.
Add bouillon and water to cooking pot with vegetables. Bring to boil, reduce heat to medium low and simmer, uncovered, for 10 minutes.
Meanwhile, slice broccoli stem into rounds; leave tops whole. Cut tomatoes into eighths. Stem green pepper, remove seeds, and chop. Slice zucchini into rounds. Put broccoli, tomatoes, green pepper, zucchini, corn and peas into a bowl.
To the cooking pot, add vegetables in bowl, herbs, and stir. Bring to a simmer and adjust seasonings. Simmer, uncovered, about 10 minutes longer, until vegetables are crisp-tender. Enjoy!
About 2 cups = 92 calories, 0.6 g fat, 0.1 g saturated fat, 20.2 g carbohydrates, 5.9 g sugar, 4.2 g protein, 4.7 g fiber, 338 mg sodium, 1 Freestyle Pts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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