Twin Sisters Vegetables Soup
Submitted by bjstarla
Hearty low-fat vegetable soup with potatoes, zucchini, squash, carrots, pureed tomatoes, and kidney beans. Oil-free and loaded with garden veggies, this make-ahead soup tastes even better the next day.
YIELD
8 servingsPREP
25 minCOOK
65 minREADY
1 daysSome soups are best eaten right away. This one demands patience.
A garden’s worth of vegetables, from potatoes and zucchini to yellow squash, celery, and carrots, gets simmered until tender, then joined by pureed fresh tomatoes and cooked kidney beans.
The real magic happens overnight in the fridge, where all those flavors mingle and deepen into something far greater than the sum of its parts.
Reheat it the next day and you’ll wonder how a pot of vegetables and water can taste this rich without a drop of oil or butter.
Pro Tips
- Boil the pureed tomatoes separately for 20 minutes before adding to the soup. This removes the raw acidic bite
- Water-sauteing the onions and garlic keeps this completely oil-free without sacrificing flavor
- Don’t skip the overnight rest. The difference between day one and day two is night and day
- Dice all vegetables to a similar size so they cook evenly
Variations
- Heartier version: Add cooked pasta or rice during the reheat for a more filling meal
- Spicy kick: Toss in a diced jalapeno with the onions for some heat
- Bean swap: Pinto beans, chickpeas, or white beans all work beautifully here
Ingredients
Directions
Sauté the onion, garlic, oregano, and pepper in a small amount of water until the onion is translucent, about 5 minutes.
Set aside.
Dice the remaining vegetables, except the tomatoes, and place them in a large pot; add the sautéed onion mixture.
Add water just to cover the vegetables.
Add the bay leaves, bring to a boil, and reduce the heat.
Simmer unti the vegetables are just tender, 10 to 15 minutes.
Place the tomatoes in a blender or food processor and process until pureed.
Pour into a saucepan and gently boil for 20 minutes to remove any acidic taste.
Add the tomatoes to the soup, along with the cooked beans.
Cook for 30 minutes over low heat.
Refrigerate overnight to allow the flavors to marry.
Reheat and serve the next day.
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