Comfort Food Central Vegetable Soup

Homemade Vegetable Soup Recipe

I don’t know about you, but on a hot summer’s day, I don’t feel like eating anything heavy. Here, in Toronto, we finally experienced some hot, summery weather, right at the end of August and early September. We haven’t had much of a summer at all, so the late blaze was welcomed with open arms.

The hot weather triggered a craving for vegetable soup: something that is light, quick, and easy on a really hot day. Here in Canada, we have a canned vegetable soup by Campbell’s that fits the bill, perfectly. But I’m not about to crack a can open and eat that processed crap. So, I had to find a way to make Campbell’s Vegetable Soup on my own.

And, guess what…I cracked the code! This really is the best soup I have ever made.

Homemade Vegetable Soup Recipe

When making a simple soup like this, it’s important to use very fresh, high quality ingredients. If you live in Canada, look for Ontario Natural Food Co-Op tinned tomatoes and tomato paste. This company provides the best, organic tomato products on the market — in my humble opinion.

This recipe is also perfect for those lazy cooking days, when you’re milling about the house, but don’t need to stand right in front of your stove. This recipe is leisurely, and it will give you enough soup to freeze or last for at least three days.

Do you like vegetable soup but are intimidated to make it? Leave a comment below, and let me help you get started.

Homemade Vegetable Soup Recipe

Homemade Vegetable Stock
 
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The first thing you want to make is the vegetable stock. Any soup novice can make this quick and easy recipe.
Author:
Serves: 15 cups

Ingredients
  • 5 carrots
  • 4 stocks of celery
  • 1/2 cabbage
  • 1 onion
  • 1 clove of garlic
  • 3 bay leaves
  • 1 handful of fresh thyme
  • 1 tsp of salt & pepper
  • 16 cups of water

Instructions
  1. Cut each carrot into two pieces.
  2. Cut the celery into three pieces.
  3. Cut the 1/2 cabbage into two pieces.
  4. Cut the onion into two pieces.
  5. Add all ingredients to a large soup pot.
  6. Bring water up to a simmer, then reduce the heat (you only want a bubble or two surfacing).
  7. Let the stock slowly cook for at least 4 hours (maximum of 6 hours).
  8. Using a large wire mesh strainer, remove the cooked vegetables from the stock.
  9. You can freeze the stock in portions, or use it immediately to make vegetable soup.

Homemade Vegetable Soup
 
Prep time

Cook time

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This is the best vegetable soup recipe you will ever make. It’s my latest obsession.
Author:
Serves: 15 cups

Ingredients
  • 7 carrots
  • 5 celery stocks
  • 3 white potatoes
  • 1/2 clove of garlic minced
  • 1 handful of fresh thyme
  • 1 bay leaf
  • 1 white onion
  • 1 cup of frozen peas
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 6 tinned whole tomatoes
  • 1/2 cup of tinned tomato juice
  • 3 tbsp of tomato paste
  • 1 + 1/2 tbsp of butter
  • 1 tbsp of olive oil
  • 15-16 cups of vegetable stock (homemade or store bought)

Instructions
  1. Heat up a big soup pot on the stove.
  2. Once heated, lower heat to medium.
  3. Add the butter and olive oil to the pot.
  4. Once the butter is melted add the peeled & chopped carrots and chopped celery, and onion. (make sure they are cut to the same size: about 1 cm squared.)
  5. Sweat the carrots, celery, and onion for 4 minutes. Stir frequently.
  6. Add the minced garlic.
  7. Add the peeled & chopped potatoes (1 cm squared pieces).
  8. Add the thyme to the pot (stems and all), the bay leaf, salt, and pepper.
  9. Pour in the vegetable stock that you just made (15 cups), or store bought.
  10. Bring soup up to slow simmer (a bubble or two surfacing).
  11. Break-up the 6 tinned tomatoes into small pieces with your fingers. Add the squished tomatoes to the soup, along with the 1/2 cup of tinned tomato juice (use the juice from the tinned tomatoes).
  12. Add the 3 tbsp of tomato paste (mix well, it’s very thick and hard to melt).
  13. Cook soup, slowly, for 2 hours.
  14. minutes before the soup is done, add the frozen peas.

 

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2 Comments on “Comfort Food Central Vegetable Soup

  1.  by  Lisa

    Hi Alison, I too am at about level 3 – 3.5, depending on a couple of details: in baked crackers I have been mixing the ground nuts with brown rice flour, adding the water plus a tsp to a Tbsp of any variety of ferment I happen to have available such as sour kraut juice, beet kvass, cultured coconut sour cream. I then let the ‘batter’ sit on top of the fridge for approx 24 hrs, until I can detect with my nose that the culture has worked. If the brown rice flour is fermented , then baked, is it still a carb?, as in an undesirable one.
    Also, what is your opinion on the carbs in plain kefir water that has had two ferment times? (fermented with org whole cane sugar during the first ferment only). Thanks for your contribution to our health! Lisa

    •  by  admin

      Hello Lisa! I loved reading about your imaginative way to bake crackers — it’s brilliant! When it comes to carbs, and living a sugar-free lifestyle…I don’t believe that any of us can be absolutely carb-free (and, we shouldn’t be, since the brain requires glucose to function). Instead, I recommend that my clients and readers concentrate on eating complex carbs rather than simple carbs. Complex carbs are the fiber rich ones; whereas the simple carbs do not contain fiber (e.g. added sugar, white flour, white rice, potatoes, corn). So, I think that your brown rice crackers sound wonderful, since they are a complex carb. I’m sure that fermenting the brown rice would change a portion of the flour to lactic acid, but not all of it. Also, the carb content in kefir can vary; it’s hard to say if all of the cane sugar is converted to lactic acid after two fermentation times. Essentially, fermented foods are wonderful for the gut — beneficial bacteria galore! Have you thought of making kefir with plain coconut water, no cane sugar? I like Grace sugar-free coconut water (available at the Bulk Barn). Also, do you like Mary’s Organic Crackers? They are a fabulous cracker option, too (full of fiber and low glycemic. The best price is at Costco). P.S. Hello from Toronto! High fives my fellow Level 3’er!

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