Marinated Vegetable Soup
A refreshing marinated vegetable soup combining sweet peas, corn, and crunchy vegetables in a tangy vinegar and oil dressing, perfect for light lunches or summer gatherings.
Ingredients
Instructions
- Combine all canned and fresh vegetables in a large bowl.
- In a separate small bowl, mix sugar, vinegar, oil, salt, and pepper until well combined.
- Pour the dressing over the vegetables and stir to coat evenly.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Tips & Substitutions
For added flavor, consider using fresh herbs like dill or parsley in the dressing. You can substitute the sugar with honey or agave syrup for a more natural sweetness. If you prefer a spicier kick, add chopped jalapeños or a dash of hot sauce. This soup can also be made vegan by ensuring the dressing uses oil without any animal by-products.
Serving Suggestions
This marinated vegetable soup is a refreshing dish perfect for picnics or potlucks. Serve it chilled as a starter or alongside grilled meats for a complete meal. It pairs beautifully with Hawaiian Christmas Punch for a festive touch. For a heartier option, consider serving it with crusty bread or a light salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. To serve, simply give it a good stir, and if desired, let it sit at room temperature for a few minutes to take the chill off before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Vegetable Soup contains roughly 1281 calories, with 11g protein, 93g carbohydrates, and 110g fat. It is an excellent source of dietary fiber (192% of the Daily Value), vitamin A (40% of the Daily Value), and vitamin C (35% of the Daily Value). Note that it is relatively high in sodium, at 2082mg per serving (91% 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 instead of canned?
Yes, you can definitely use frozen vegetables! Just be sure to thaw and drain them well before adding to the salad. This will maintain the right texture and prevent excess moisture in your marinated vegetable soup.
How long can I keep this soup in the fridge?
The marinated vegetable soup can be stored in the refrigerator for up to 3 days. However, it's best to consume it within the first day or two for the freshest taste, as the vegetables may lose their crispness over time.
Is this recipe suitable for a vegan diet?
Yes, this marinated vegetable soup is suitable for a vegan diet! Simply ensure that the oil and any seasonings used are plant-based. It’s a vibrant and nutritious option that can be enjoyed by everyone.
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).