Make Ahead

10 Vegetable Soup

October 11, 2014
4.7 Stars
Author Notes

A hearty, veggie packed with soup with carrot, celery, onion, tomato, potato, cauliflower, zucchini, kale, peas and lima beans (I guess these are technically a legume but I'll just count them as a vegetable too). This soup will freeze well too! —thesinglebite

  • Cook time 40 hours
  • Serves 6
  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, finely chopped
  • 1 small yukon gold or red potato, peeled and cut into 1/2" cubes
  • 1 can unsalted diced tomato
  • 4-5 cups low sodium vegetable broth
  • 1 cup small cauliflower florets
  • 1/2 cup frozen peas
  • 1 cup frozen lima beans
  • 1 large kale leaf, ribbed removed, chopped into pieces
  • salt and pepper to taste
In This Recipe
  1. Add oil to a large soup pot and warm over medium heat for a minute. Add onion, celery and carrot with a pinch of salt. Cook 4-5 minutes. Add garlic and basil and cook another 2 minutes.
  2. Add zucchini, potato, cauliflower and toss to coat; cook for a minute. Add tomatoes and 4 cups of broth. Increase heat and bring to a boil. Once boiling, reduce to low and simmer for 20 minutes.
  3. Add peas and lima beans, cook 10 minutes.
  4. Remove from heat, stir in kale and let it wilt from the hot liquid. Season with salt and pepper and serve.

See what other Food52ers are saying.

  • Teresa Cardella
    Teresa Cardella
  • Rinne
  • Taint nuffum
    Taint nuffum
  • Pam

4 Reviews

Rinne January 18, 2021
Hmmm. Also doesn’t list zucchini in ingredients.
Teresa C. March 23, 2020
This soup is awesome. I put grated parmesan cheese on top. Delicious......
Taint N. September 16, 2017
Dosent say basil in the ingredients but in the directions it says add basil
Pam March 15, 2020
Good catch. Basil seems pretty basic for a tomato-vegetable soup + I'd add thyme and Oregano, maybe flat-leaf parsley. Probably not rosemary, though.