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Vegetable Soup
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5 from 6 votes

Vegetable Soup Recipe

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soup
Cuisine: Mediterranean
Keyword: dairy free, freezer friendly, gluten free, make ahead, vegan, vegetarian
Servings: 6 -8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 white or yellow onion peeled and diced
  • 3 large cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cups vegetable stock
  • 2 (15-ounce) cans diced fire-roasted tomatoes (with their juices)
  • 1 large sweet potato peeled and diced into 1-cm cubes
  • 1 bell pepper cored and diced
  • 1/4 cup chopped pepperoncini peppers*
  • 1 tablespoon Italian seasoning
  • 2 large handfuls baby spinach
  • fine sea salt and freshly-cracked black pepper
  • optional garnishes: chopped fresh parsley or basil freshly-grated Parmesan cheese

Instructions

  • Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 4 minutes, stirring occasionally.  Add garlic, carrots and celery and sauté for 5 more minutes, stirring occasionally.
  • Add veggie stock, tomatoes, sweet potato, bell pepper, pepperoncini peppers and Italian seasoning.  Stir to combine.
  • Continue cooking until the soup reaches a simmer.  Reduce heat to medium-low, cover, and continue to simmer for 10-15 minutes, or until the sweet potatoes are tender.
  • Stir in the spinach.  Season the soup with salt and pepper*, to taste.
  • Serve warm, topped with any garnishes that sound good.

Notes

*Pepperoncini Peppers: Feel free to sub in a pinch of crushed red chili flakes in places of the pepperoncini peppers if you would like.  Or, you can just leave the peppers out entirely.
*Salt and Pepper: As a ballpark, I used about 1 teaspoon each of fine sea salt and coarse-cracked black pepper for my soup.  But as always, add your desired amount of S&P to taste.
*Storage Instructions: This soup can be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.