Homemade Vegetable Soup is healthy, hearty, and so easy to make in about 30 minutes. This soup is loaded with a lot of fresh vegetables and white beans.
Course Soup
Cuisine American
Keyword bean soup, soup, vegetable soup
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 8(makes about 3 1/2 quarts)
Calories 252kcal
Ingredients
2tbspcanola oil
1Vidalia onion
2medium carrots
4cloves of garlic
14 ozcauliflower florets
12 ozgreen beans
8ozpeasfresh or frozen
1medium summer squash
14.5ozcan diced tomatoes
2tbsptomato paste
30ozgreat northern white beans(2 cans, drained)
4cupsvegetable broth(can also use beef or chicken)
Prep your vegetables first. Chop green beans into 1-inch long pieces. Cut cauliflower florets and summer squash into small chunks. Peel garlic, smash and mince it. Dice onion and carrots.
Heat up vegetable broth so that it's hot when you're ready to add it to the soup.
Preheat a large cooking pot over medium heat and add a couple of tablespoons of canola oil.
Add onions and carrots and cook until starts to soften. Add garlic, stir, and cook until fragrant.
Add cauliflower and green beans. Stir and let it cook for a few minutes.
Add diced tomatoes (with the juice), summer squash, peas, and beans (drain juice from beans first). Add tomato paste and mix everything well.
Pour in warmed vegetable broth. Add herbs and seasoning and mix well.
Bring to boil and lower the heat to medium-low. Taste to make sure the seasoning is right. Cook soup, stirring once in a while, until vegetables are done. (If you like your veggies to be softer, cook until desired softness is reached.)