This hearty and delicious vegetarian soup is perfect for chilly fall days! Made with a variety of veggies, beans, and flavorful spices, this recipe is sure to warm you up from the inside out. Here’s everything you need to know to make it at home.
Why You’ll Love This Recipe
- It’s packed with nutritious ingredients like carrots, celery, tomatoes, and kale.
- The combination of beans and whole grains makes it satisfyingly filling.
- It’s easy to customize by swapping in your favorite veggies or adjusting the seasoning.
Ingredient List
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 bell pepper (any color), seeded and chopped
-14.5 oz can diced tomatoes
-15 oz can black beans,
-15 oz can white hominy,
-28 oz vegetable broth ,
-2 teaspoons chili powder ,
-1 teaspoon dried basil ,
-½ teaspoon dried thyme,
-salt & black pepper-to taste,
Optional toppings:
-shredded cheese
-fresh cilantro
How To Make This Recipe
Equipment: large pot
Step One:
In a large pot over medium heat add oil.Add onion&garlic.Stir frequently until soft.
Step Two:
Add carrot&celery into the same pot.Fry for another few minutes.
Step Three:
Pour in canned diced tomatoes,hominy,and black beans,stirring occasionally.
Step Four:
Add in vegetable broth,chili powder,basil,and thyme.Bring the mixture to boil.Then reduce heat.Simmer uncovered until all vegetables are tender.
Step Five:
Season with salt&black pepper.The soup might be thickened.You could thin it with more water if necessary.
Step Six:
Serve hot and enjoy!
Cooking Time and Temperature Guidelines
- Total time: 1 hour
- Prep time: 20 minutes
- Cook time: 40 minutes
- Temperature setting: medium heat
My Pro-tips
- For extra flavor, try sautéing the spices with the onions and garlic before adding in the other veggies.
- To save prep time, chop all of your veggies ahead of time and store them in an airtight container in the fridge until you’re ready to cook.
Seasoning Options
Feel free to adjust the seasoning to your liking!If desired,you can add cumin or oregano for more depth.
Recipe Tips
Make this soup ahead of time for a quick weeknight meal. It also works well as leftovers,simply keep it refrigerated in airtight containers will last up to 5 days.Or freeze soup for long-term storage up to 2 months.
Recommended Tools To Make This Recipe
Large pot, knife, cutting board,and ladle.
This hearty vegetarian harvest soup is full of nutritious ingredients like kale, beans, tomatoes! With simple preparation steps and customizable toppings,you can easily make it taste just right for you while being whatever dietary restrictions or preferences you might have.
FAQs
Here are three popular FAQs with answers for the “Vegetarian Harvest Soup Recipe from Sweet Tomatoes”:
Q: Is the Vegetarian Harvest Soup Recipe from Sweet Tomatoes gluten-free?
A: Yes, this soup recipe is gluten-free as it does not contain any wheat or other gluten-containing ingredients. However, if you have celiac disease or a severe gluten intolerance, make sure to use certified gluten-free products when preparing the recipe.
Q: Can I make substitutions in the Vegetarian Harvest Soup Recipe to suit my taste preferences?
A: Absolutely! This soup recipe is versatile and allows for plenty of customization. You can swap out vegetables or use different types of beans based on your preference. Feel free to experiment with different herbs and spices as well.
Q: How long will the Vegetarian Harvest Soup last in the refrigerator?
A: The cooked soup will last for about 3-4 days in an airtight container stored in the refrigerator. If you want to store it longer, freeze it in single-serving portions for up to 2 months. To reheat frozen soup, let it thaw overnight in the fridge and then heat it on low heat on stovetop until warmed through.
I hope these answers help clarify some common questions about this delicious vegetarian harvest soup recipe!
