This seriously good vegetable soup is healthy and delicious. It’s packed with nutrients and easy to make. Cook a big pot of it for the week and enjoy!
seriously good vegetable soup:
Some people find vegetable soup too healthy or “boring” so we came up with a seriously good vegetable soup.
The flavor in this soup is so delicious that you’ll be excited to eat it. You can pair it with sandwiches, crackers, or chips.
Ingredients for this soup:
- Olive oil
- Onions
- Garlic
- Carrots
- Celery
- Zucchini
- Potatoes
- Barley
- Broth
- Water
- Salt & Pepper
Different variations for this soup:
As with many soups, this one is versatile and can be changed up a few ways:
- You can add or omit any vegetables.
- Vegetables to add are spinach, sweet potatoes, cabbage, or peas.
- Use as much broth as you’d like as well as any kind. To make this soup chicken or meat flavored, you can add chicken broth or beef broth.
What to serve it with:
This soup has veggies and carbs. If you add a protein on the side you’ll have a complete meal. Some ideas are: (dairy ideas – not to use if you keep Kosher and used chicken or beef broth in the soup)
Seriously Good Vegetable Soup
This seriously good vegetable soup is healthy and delicious. It's packed with nutrients and easy to make. Cook a big pot of it for the week and enjoy!
Servings: 8
Calories: 250kcal
Ingredients
- 1/4 cup olive oil
- 1 onion, diced
- 2 big carrots, chopped
- 3 sticks of celery, chopped
- 2 big zucchinis, chopped
- 3 gold potatoes, chopped
- 3 tablespoons barley
- 2 cloves of garlic, minced
- 2 teaspoons salt (plus more if needed)
- 1/4 teaspoon black pepper
- 5 cups low sodium vegetable broth
- 5 cups water
Instructions
- Add the olive oil to a Dutch oven or a big stock pot and bring to a medium flame.
- Add the onions and sauté for around five minutes, mixing from time to time.
- Add the carrots, celery, and zucchini and cook for 10 minutes, mixing from time to time.
- Add the potatoes and barley and season with salt and pepper.
- Add the garlic, vegetable broth, and water and bring to a boil.
- Mix everything well and lower the flame to a simmer.
- Cook for around one hour or until the vegetables are soft. The longer you cook the soup the more flavorful it'll be.
- Adjust the seasonings as needed and serve.
Notes
The soup can be kept in the refrigerator for around four days. You can freeze this soup but keep in mind that the texture of the potatoes won’t hold. Enjoy!