One-Pot Wonders

Vegetable Soup with Turmeric

January 17, 2022
0 Ratings
Photo by Carol P.
  • Prep time 30 minutes
  • Cook time 45 minutes
  • Serves 6-8
Author Notes

A hearty vegetable soup filled with a variety of colorful vegetables, and full of nutritional value as well! —Carol P.

What You'll Need
  • 1 Large (or two small) onion(s), chopped
  • 3-4 Cloves garlic, minced
  • 2 cups Carrots, cut into 3/4 in. rounds
  • 2 cups Green beans, cut into one inch pieces
  • 1 Large zucchini, cut up
  • 3 Celery stalks chopped
  • 1 28 oz. can diced tomatoes
  • 6 Cups vegetable broth
  • 1 Bay leaf
  • 2 teaspoons turmeric
  • 1 Bouquet garnis (or 1 tsps. combination of dried herbs, thyme, rosemary, oregano)
  • 8 ounces Crimini mushrooms, sliced
  • 1 Can of white beans
  • 1/2 lemon
  • 2 tablespoons Olive oil
  • 1/2 cup White wine (optional)
  • Salt and pepper to taste
  1. In Dutch oven, Sautee onion(s) in two tablespoons olive oil until translucent, add 3 cloves of minced garlic and sautee for one more minute, then add turmeric and stir.
  2. Add all vegetables except mushrooms, stir and cook on medium for two minutes.
  3. Add tomatoes, broth, and bouquet garni, and optional wine white.
  4. Cook for 20-30 minutes until vegetables are soft.
  5. While vegetables are cooking, heat 1 tablespoon olive oil and saute mushrooms and remaining garlic until liquid is mostly evaporatd and mushrooms are cooked through. Squeeze juice of 1/2 lemon onto mushrooms and combine.
  6. Add can of white beans and mushrooms to soup, and heat through for at least 5 minutes. Consider topping with nutritional yeast for some added flavor. Enjoy!
  7. NOTE: Feel free to add any combination of your favorite vegetables! I sometimes add chopped kale to the mushrooms and cook for about 5 minutes more before adding to the soup pot.

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