Vegetable Soup

Name: Vegetable Soup
Prep time: 20 min
Cook time: 2 h
Yield: 6
Ingredients: 1 cup onion, chopped; 1 1/2 - 2 cups carrot, chopped (about 3 large carrots); 1 cup celery, chopped; 3 cloves garlic; 4 medium-sized Yukon Gold potatoes, cubed; 1 can (15 oz.) stewed tomatoes; 8 cups vegetable broth (I like to make vegetable broth with Better Than Bouillon brand vegetable base); 4 cups water, plus more if needed; 2 bay leaves; 10 oz. bag frozen lima beans; 10 oz. bag frozen green beans; 1 cup frozen corn; 2 cups raw cabbage, chopped; 1 tablespoon olive oil; salt, to taste; pepper, to taste

2 hours 20 minutes

vegangluten-free 5 comments

This veggie-packed classic soup is comforting and delicious year-round, especially when cooked over a fire. This recipe is straight veggies, but you can easily add some sort of grain. I like to serve with a loaf of fresh bread.

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Vegetable Soup

Soup is a great meal choice when it comes to early spring camping. After a long winter with a lot of soup, we are often eager to make other things, but soup made over a fire is of a different caliber and deserves some attention. This simple veggie soup recipe is best simmered in a Dutch oven over the campfire for several hours. Though, you can obviously make it over the stove as well. This recipe calls for vegetables only, but if you want to add grains, then I suggest trying barley or quinoa. Just remember to add extra vegetable broth or water. If you can swing it, make a loaf of fresh bread to go with it.

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Vegetable Soup

(1 votes, average: 5.00 out of 5)

Yield: 6 Servings

Prep Time: 20 minutes – Cooking Time: 2 hours

Ingredients

1 cup onion, chopped
1 1/2 - 2 cups carrot, chopped (about 3 large carrots)
1 cup celery, chopped
3 cloves garlic
4 medium-sized Yukon Gold potatoes, cubed
1 can (15 oz.) stewed tomatoes
8 cups vegetable broth (I like to make vegetable broth with Better Than Bouillon brand vegetable base)
4 cups water, plus more if needed
2 bay leaves
10 oz. bag frozen lima beans
10 oz. bag frozen green beans
1 cup frozen corn
2 cups raw cabbage, chopped
1 tablespoon olive oil
salt, to taste
pepper, to taste

Instructions

Heat olive oil in a Dutch oven over medium heat.

Chop onion, carrots, and celery, and then add to the Dutch oven. Saute for about 5 minutes or until softened.

Add garlic and cook for a few more minutes.

Meanwhile, chop potatoes into half-inch cubes or smaller, depending on preference.

Add potatoes to the Dutch oven along with the can of stewed tomatoes, frozen vegetables, vegetable broth, water, and bay leaves. Bring to a boil.

Reduce heat and simmer for about an hour, stirring periodically and adding water if necessary.

Chop cabbage, add to the Dutch oven and cook 30 more minutes. You might also taste the broth at this point to see if salt and pepper are needed. Again, add water if necessary.

Nutrition

Serving Size: 1 bowl of soup
245 Calories
50g Carbohydrates
3g Fat
8g Fiber
9g Protein
.3g Saturated fat
11g Sugar

Estimated per-serving amount