Lots of Vegetable Soup

Lots of vegetable soup lives up to its name. Eight different vegetables go into one pot for a colorful, light, brothy soup that comes together in just 40 minutes. The lineup is straight from the crisper drawer: celery, carrot, onion, red pepper, corn, peas, potatoes, and fresh tomato.

The building method matters more than the ingredient list. Saute the hard vegetables (celery, carrot, onion, red pepper) first in oil until the onion turns translucent. That step caramelizes the natural sugars and builds a sweeter, deeper base than just dumping everything into water. Add the water and stock paste, then the corn, peas, and potatoes. Simmer until tender, around 15 minutes.

The fresh tomato and basil go in last for a five-minute simmer. That short cook keeps the tomato bright and the basil aromatic without dulling either flavor. The result is a soup that tastes like a garden in late summer, no matter the season you make it. Serve with crusty bread or a grilled cheese sandwich for a complete light meal.

Kitchen Tips

• Pre-cooking the potatoes is the recipe’s suggestion. Doing this prevents starchy cloudy broth and saves cook time.
• Use vegetable bouillon paste or a teaspoon of miso for richer umami than plain stock cubes.
• Cut all the vegetables to roughly the same size for even cooking. Mismatched pieces leave you with mushy peas and crunchy carrots.
• Add a parmesan rind to the simmering pot for extra savory depth. Remove before serving.

Variations

• Stir in a cup of cooked white beans for added protein and heartier body.
• Add a handful of baby spinach or kale at the very end for extra greens.
• Use fresh basil instead of dried and stir in just before serving for a brighter herbal hit.