If you know me, you know that I love soup! This chunky vegetable soup is quick and easy to make, and tastes as if it was cooking for hours.
I made this soup to have in the fridge on hand for hungry moments, and I froze a lot of it to save for a rainy day. It is packed with protein from the beans, and loaded with a ton of fresh vegetables. This soup makes for a great meal, but I also bring small containers of it to work and have it as an afternoon snack.
Feel free to make this by adding noodles, rice or orzo, but I opted for a low-carb version of this soup. This soup can be entirely vegetarian if you use vegetable broth instead of chicken broth.
- 4 Cartons of Fat-Free, Low-Sodium Chicken Broth, or Vegetable Broth
- 1 Large Onion
- 3 Cloves Garlic
- 2 Cups Carrots
- 6 Celery Stalks
- 2 Zucchinis
- 3 Cups Broccoli, fresh or frozen
- 1 Cup Peas, frozen
- 1 Can Garbanzo Beans
- 1 Can Red Beans
- 1 28-Ounce Can Whole Peeled Tomatoes
- 2 TB Olive Oil (EVOO)
- Season with: 2 TB Fresh Parsley, 3 Bay Leaves, 1 tsp. Salt, 1 tsp. Black Pepper, 1 tsp. Dried Oregano, 1 tsp. Dried Basil
The first step to making this chunky vegetable soup is prepping all your vegetables and herbs. Chop all the vegetables into bite-size pieces, no too fine, ensuring they make up a chunky coup. I then begin to sauté the vegetables, which will create more flavor in the soup.
In a large soup pot, add your EVOO and sauté the garlic and onions on medium heat, until translucent, about 7 minutes.
Next, add the carrots, celery and parsley and sauté for 5 more minutes.
Now, you can add your zucchini. I avoid adding the zucchini too early since I don’t want it to overcook and become mushy. Once the zucchini is added, you can season with the salt and pepper. Sauté for 3 more minutes.
Once the veggies are sautéed, add the chicken broth and beans, which have been drained. Next I will open the can of tomatoes and dice up the tomatoes into chunks and add to the soup. I also added half a cup of the tomato juice from the tomatoes into the soup.
Now add the broccoli and peas. I like to use frozen vegetables for this, but you can use fresh as well. Next add the bay leaves, oregano and basil.
Cover the soup and allow it to come to boil, and then adjust the heat to medium/low. Allow the soup to boil on low heat for up to two hours before serving.
I made a ton of soup, so I put some in freezer-safe containers and placed some in the freezer, while I left some in the fridge to eat during the week.