My hearty vegetable soup is great for cleaning out your fridge and freezer and using up what you have on hand, which makes this budget friendly. With the cost of groceries and everything is increasing in price you don’t want to waste anything.
Use your own homemade stock and I can show you how -https://vicki-lynne.com/easy-cheap-vegetable-stock/ I’ll show you how to make this stock for almost nothing. So start saving your vegetable scraps and keep them in the freezer until you are ready to make this. Don’t need the stock now, freezer it for another time or in ice cube trays and use instead of water for sauteing.
What you will need to make this today
- Momemade vegetable stock or water or boulliion
- Any vegetables from your fridge or freezer- mix and match and use up what you have- changing up the vegetables changes up the soup
- It’s vegan/plant based/oil free/gluten free
- Spices, Italian season and basil, but feel free to switch up the spices with oregano, poultry season
- Aromatics- onions and garlic, use fresh or dried is great, again use up what you have and dried are cheap and easy to store
- Bay leaves which help to pull out the flavors of everything and add a subtle flavor.
Serve this soup with easy and amazing no knead bread https://youtu.be/5cWHJ-WHt6s for a complete and filling meal. Both are budget friendly and this may be the cheapest but most filling meal.
Have you heard about preloading? If you are following the Starch Solution for weight loss, you may know of this. Preloading you start your meal with either a soup, salad or fruit which are low calorie dense before you fill up with the rest of your meal that might be more calorie dense.
Want to bulk up this soup, you can add, beans, rice or pasta. This has lots of potatoes but you can always add to this. There are no rules here, make this your own and most of all enjoy.
Hearty Vegetable Soup
Equipment
Ingredients
- 4-6 cups vegetable stock
- 2 medium carrots, diced
- ½ onion, diced
- 1 can 14.5 oz fire roasted tomatoes
- 2 ribs celery, chopped
- 2 russet potatoes, chopped
- 2 cups kale, chopped into bite size pieces
- ½ cup mixed frozen vegetables (optional)
- 1 cup frozen cauliflower
- 1 tsp salt
- 1 tsp granulated garlic
- 2 tsp Italian season
- 1 tsp basil
- 2 bay leaves
Instructions
- In a large pot over medium heat, add a splash of water and your onions, celery and carrots and cook for 4 minutes until they start to soften.
- Add the potatoes and stock and cook for 15 mins until potatoes are tender. This will depend on how small you cut your potatoes.
- Add in the remaining
Video
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