Description
Grandma’s Homemade Vegetable Soup is a cozy and flavorful classic, packed with fresh vegetables simmered to perfection. This hearty soup combines a medley of crunchy and tender vegetables in a savory broth, making it a comforting and nutritious meal perfect for any season.
Ingredients
Scale
Vegetables
- 1 medium Onion (Yellow onion is recommended)
- 3 cloves Garlic (Minced fresh garlic is best)
- 2 medium Carrots (Peeling is optional)
- 2 stalks Celery (Classic staple for soup bases)
- 1 medium Bell Pepper (Any color is fine)
- 1 cup Corn (Fresh or frozen corn works)
- 1 cup Okra (Frozen okra can replace fresh)
- 2 medium Tomatoes (Fresh preferred, canned is fine)
- 2 medium Potatoes (Red or Yukon Gold) (Keeping skins boosts flavor)
- 2 cups Green Cabbage (Avoid purple cabbage)
Other Ingredients
- 2 tablespoons Olive Oil (Can substitute with avocado or sunflower seed oil)
- 1 teaspoon Salt (Adjust to taste)
- 1 teaspoon Pepper (Adjust to taste)
- 1 tablespoon Dried Parsley (Fresh not recommended)
- 8 cups Water (Forms the broth)
Instructions
- Preparation: Begin by chopping all your vegetables into uniform sizes to ensure even cooking. If using fresh tomatoes, roast them beforehand to enhance their flavor and add depth to the soup.
- Heat Oil: In a large pot, warm your olive oil over medium heat until it shimmers, which will help release the flavors of the vegetables added next.
- Sauté Aromatics: Add the onions, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes. Sprinkle with some salt to help draw out their moisture.
- Add Remaining Vegetables: Gradually stir in the chopped bell peppers, corn, okra, potatoes, and cabbage. Mix everything well to combine all flavors evenly.
- Season: Season the mixture with salt, pepper, and dried parsley as you add each vegetable to layer the flavors throughout the soup.
- Add Broth and Simmer: Pour in enough water to cover the vegetables, about 8 cups. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 45 to 60 minutes, allowing the flavors to meld beautifully.
- Final Taste Adjustment: Before serving, taste the soup and adjust the seasoning with salt and pepper if needed to ensure the best flavor balance.
Notes
- You can substitute olive oil with other neutral oils like avocado or sunflower oil.
- Roasting tomatoes enhances their sweetness and depth but can be skipped if short on time.
- Keep the potato skins on for added nutrients and flavor.
- Adjust the salt and pepper according to your taste preference.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thicker soup, mash some potatoes during simmering or add cooked rice or pasta.
