Farmers-Style Vegetable Soup
A hearty farmers-style vegetable soup with roasted peppers, seasonal vegetables, and fragrant broth, perfect for comforting meals and suitable for vegetarians with optional chicken broth.
Ingredients
- 1 red bell pepper ⓘ
- 1 to 2 Tbsp. olive oil or butter ⓘ
- 1/2 cup chopped leeks ⓘ
- 1/2 cup chopped onions ⓘ
- 1/2 cup diced celery ⓘ
- 1/2 cup diced carrots ⓘ
- 1/2 cup diced parsnips ⓘ
- 1/2 cup diced zucchini ⓘ
- 1/2 cup diced tomatoes ⓘ
- 1 1/2 to 2 qt. chicken broth ⓘ
- 2 cups potatoes peeled and diced ⓘ
- croutons ⓘ
Instructions
- Roast the red bell pepper under a broiler until skin is burnt and puffy. Let it cool, peel, and discard seeds.
- Dice the roasted pepper. Heat olive oil or butter in a large saucepan.
- Saute chopped leeks, onions, and celery in the oil until slightly softened.
- Add diced roasted pepper, diced tomatoes, and remaining ingredients through tomatoes to the saucepan.
- Pour in enough chicken broth to cover the vegetables by 1 inch. Bring to a boil.
- Add diced potatoes and cook over medium-low heat for 20 minutes or until the potatoes are soft.
- Serve hot, garnished with croutons.
Tips & Substitutions
For added depth, consider using vegetable broth instead of chicken broth for a vegetarian version. You can substitute the vegetables based on what you have on hand; for instance, sweet potatoes can replace regular potatoes, and any seasonal vegetables can be added. Don't skip roasting the bell pepper, as it enhances the flavor significantly.
Serving Suggestions
This Farmers-Style Vegetable Soup is delicious on its own or served alongside crusty bread or a fresh salad. It pairs beautifully with a light sandwich for a complete meal. For a heartier option, serve it with croutons on top and a sprinkle of grated cheese. Consider pairing it with a Chicken Recipe for a balanced menu.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if it thickens too much. It can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Farmers-Style Vegetable Soup contains roughly 352 calories, with 8g protein, 61g carbohydrates, and 9g fat. It is an excellent source of vitamin A (102% of the Daily Value), vitamin C (52% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 758mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be a convenient and time-saving option. However, be mindful that they might cook faster than fresh ones, so adjust your cooking time accordingly to avoid overcooking.
How can I make this soup vegan?
To make this soup vegan, simply substitute the chicken broth with vegetable broth and omit any butter, using olive oil instead. This allows you to enjoy the soup without any animal products while still keeping it flavorful.
What can I add for extra protein?
For an extra protein boost, consider adding cooked beans, lentils, or even diced chicken if you're not keeping it vegetarian. These additions will make the soup more filling and nutritious while complementing the existing flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).