Homemade Vegetable Soup
By Suzy Karadsheh
Category
Soup & Stew
Cuisine
Mediterranean
Servings
6 servings
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 Minutes
Ingredients
-
Extra Virgin Olive oil, I used Private Reserve Greek EVOO
- 8 oz sliced baby bella mushrooms
- 1 bunch flat leaf parsley, washed, dried, stems and leaves separated, then each chopped
- 1 medium-size yellow or red onion, chopped
- 2 garlic cloves, chopped
- 2 celery ribs, chopped
- 2 carrots, peeled, chopped
- 2 medium zucchini, tops removed, sliced into rounds or half-moons or diced
- 2 golden potatoes, peeled, small diced
-
1 tsp ground coriander
- 1/2 tsp turmeric powder
-
1/2 tsp sweet paprika
- Salt and pepper
-
1 (15-ounce) can chickpeas, rinsed and drained
- 1 (32-ounce) can whole peeled tomatoes
- 2 bay leaves
- 1/2 tsp dry thyme
- 6 cups low-sodium vegetable or chicken broth
- Zest of 1 lime
- Juice of 1 lime
- 1/3 cup toasted pine nuts, optional
Directions
Sauté Mushrooms. In a large pot heat 1 tbsp olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.
Add fresh veggies and spices. Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
Add the chickpeas and tomatoes. Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.
Return mushrooms to the pot. Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
Add finishing touches. Finally, stir in the parsley leaves, lime zest, and lime juice.
Enjoy! Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper.
Recipe Note
- Cook's Tip for Storing: Leftover homemade vegetable soup will last a good 3 to 4 days in the fridge, stored in a tight-lid glass container. Make sure the soup is completely cooled before you store it. If you're making this soup for meal prep and want to freeze it, you can! Again make sure soup is fully cooled before storing and freezing in in covered airtight containers or heavy-duty freezer bags. Be sure to leave room in the containers for soup to expand as it freezes.
- Lower Carb Option: You can omit the potatoes for a lower carb option
- Like a spicy soup? This soup is plenty flavorful, but if you're one for spicy, add a pinch of red pepper flakes.
Nutrition
Calories 236, Fat 7.3 grams, Monounsaturated Fat 1800 milligrams, Fiber 9.4 grams, Vitamin C 41.1 milligrams, Carbs 37.3 grams, Saturated Fat 0.7 grams, Sodium 634.1 milligrams, Sugar 9.5 grams, Calcium 109.8 milligrams, Protein 10.4 grams, Polyunsaturated Fat 3500 milligrams, Potassium 1073.7 milligrams, Vitamin A 95.7 milligrams, Iron 4 milligrams