It’s kinda odd that I’m posting a recipe for homemade vegetable soup considering I spent the whole morning SPRING cleaning. However, this is North Carolina and just because it’s spring, doesn’t mean the weather is warm and sunny. Translate: Monday = Shorts, Tuesday = Dig out your winter coat that you literally just put away last week.
Today is somewhere in between – cold, rainy and the perfect excuse to devour a huge bowl of homemade vegetable soup.
I’ve been wanting a Staub pot for A LONG TIME and thanks to those annoying daily newsletter e-mails that tell me about each and every sale, well, I just couldn’t pass this one up. I had a gift card that I’ve been holding onto for quite sometime now so I decided to get something that I have reeeeally been wanting.
Before spending any kind of money, I wait a while (like a year in this case) to see if I truly need it. I’ve definitely gotten better about my impulse buys, that’s for sure.
I also save money by purchasing frozen organic vegetables instead of fresh. When I’m making things like this homemade vegetable soup, I totally can’t tell they’re from a bag! I also love that there’s zero prep and unlike canned veggies, they are picked at the peak of ripeness so the flavor and nutrients are locked in.
We drive down to Charlotte once a month to hit up Trader Joe’s and load up on everything except meat (their meat is the only thing we don’t like). Other than that, I don’t think we’ve ever gotten anything that wasn’t awesome! We take a cooler with ice packs so that all the frozen goodies stay nice and cold until I can get them back home into our big stand-up freezer.
Making this homemade vegetable soup is so easy that it’s ridiculous. Start with your mirepoix (carrots, onions, and celery), sweat them until translucent then add in some chicken stock, tomatoes, and YOUR favorite vegetables.
Don’t like peas you say? Well, don’t add them!
Vic isn’t a huge fan of them either, but when they are in something like soup, it’s not so bad. I mean it’s not like I plopped a big spoonful of them down on his plate or anything. As a matter of fact, they pretty much take up the flavor of the stock and tomatoes. I also added some dark meat that was leftover from my Roast Chicken recipe. I don’t normally like thigh meat all that much but when you throw it into a pot of soup, it tastes magnificent!
There is one thing that I do – which I’m not 100% certain is necessary – but I cook my potatoes in a separate pot. The reason behind this is because one day a long, long time ago I made some recipe (I forget what it was) that called for tomatoes and potatoes cooked together. The tomatoes prevented the potatoes from cooking (and getting soft) so ever since then I always cook them separate from each other.
Since there are so few tomatoes compared to the rest of the ingredients, you can probably get away with cooking them together but I like to play it safe.
Homemade Vegetable Soup with Roasted Chicken Printable Recipe:
Homemade Vegetable Soup with Roasted Chicken
This soup is perfect for cold, lazy days and can be made with whatever you have on hand! It can also be made with either cooked chicken or shredded beef, just throw those in along with the vegetables.
This recipe is made totally on appearance. If it looks like it needs more corn, add it! If it tastes like it needs some sugar to balance the tomatoes, go ahead and throw in a tablespoon or two!
- 1 yellow onion, diced
- 2 carrots, diced
- 2-3 stalks of celery, diced
- diced garlic - 3 cloves for mild flavor and 6 if you're crazy like me
- 1-2 boxes low-sodium chicken broth
- 1-2 quarts stewed tomatoes (or one or two of those big, fat cans)
- 2-3 potatoes, diced and boiled until almost done.
- Fresh herbs (or dried!) such as oregano, thyme, basil, and parsley
- Salt and pepper, to taste
From the Freezer:
- Green beans
(or one of those medley bags that has everything)
Optional but highly recommended:
- Cooked, shredded chicken
- Add some oil - can be bacon grease, olive oil, coconut oil - whatever you have - to the bottom of a cast iron dutch oven (or big pot). Once that's nice and hot add in the onions, celery, and carrots along with a dash of salt and pepper. Let the veggies sweat over medium heat until translucent.
- Next, add in the garlic and while you're add it, go ahead and add in a pinch of your favorite herbs. Let this cook for a few minutes and then deglaze the pan with a carton of stock. Add a can of the tomatoes and a handful of each: green beans, corn, and peas. Add in the cooked potatoes.
- Take a look at the pot. If it looks like it needs some more tomatoes, add in another can. If it looks like it needs some more stock, add in some more until everything is covered.
- Give it a taste. If the tomatoes are in need of a little freshness, add some sugar to mimic what they would taste like if they were fresh. Add salt and pepper (as needed) and cook on medium until everything is heated through. Kick it up a notch with a pinch of cayenne.
- Serve with Texas Pete Hot Sauce and Chow Chow.
I guess I’ll get back to my spring cleaning (yay.) and I hope you get a chance to try this recipe the next time the mood strikes! You can make as much as you want and it can easily be scaled up or down depending on how many you’re serving.
Just don’t forget the cornbread.
And don’t forget to pin this to your soup board!