The Best  Homemade Vegetable Soup

Why you'll love  this recipe:

- It's filling and hearty  – It contains a ton of fresh vegetables. – This soup is flavor packed and savory - you won't miss the meat! – It freezes really well

You'll need: white wine, green beans, spices, kale, corn, garlic, carrots, celery, peas, tomato paste, red pepper, potato, white balsamic, onion, tomatoes, stock, parsley, & parmesan rind.

Heat a large pot or Dutch oven over medium heat &  sauté the aromatics: onions, celery, carrots, & red peppers. Allow the vegetables to sweat, releasing excess moisture.


Allow the aromatics to caramelize. This helps add an extra layer of flavor to the soup. Add garlic and tomato paste & cook for 1-2 minutes while stirring.


Deglaze with white wine, scraping up any browned bits that have formed on the pan. Cook for a few minutes while the alcohol burns off.


Next, add in vegetable broth, tomatoes with juices, potatoes, kale, parmesan rind, dried oregano, umami powder, paprika, red pepper flakes, and ground thyme to the pot.


Bring the liquid up to a boil, then reduce heat to a simmer and cook for 10 minutes. Add in green beans, frozen corn, frozen peas, & fresh parsley & cook for another 5 minutes.


Finally, remove from heat and stir in white balsamic vinegar to finish. Add salt and freshly ground black pepper to taste.


It's SOUP SEASON! Another one of my favorite soups for fall is this super easy 3 Ingredient Butternut Squash Soup.

If you liked this recipe, try this Dutch Oven Chili. Beefy, hearty, and a little bit spicy - this is a surprisingly easy recipe for your cast iron dutch oven, and perfect for cold days.

Lauren shares Cajun cuisine and impressive homemade recipes. She loves teaching people how to make the good stuff, from scratch.