Ruth'S Best Vegetable Soup
A hearty and flavorful vegetable soup featuring carrots, celery, potatoes, and tomatoes, perfect for comforting meals and suitable for vegetarians and family dinners.
Ingredients
Instructions
- Put all ingredients into a soup pot and bring to a boil.
- Reduce heat and simmer for 3 to 4 hours.
- Serve hot; tastes just as good as leftovers.
Tips & Substitutions
For a heartier soup, consider adding some chopped kale or spinach toward the end of cooking. If you prefer a creamier texture, stir in a splash of cream or milk before serving. Using fresh herbs like thyme or parsley can elevate the flavors. Feel free to substitute with any seasonal vegetables you have on hand, making this a versatile option within vegetarian recipes.
Serving Suggestions
Serve this soup hot with crusty bread or a side salad for a complete meal. It also pairs beautifully with Jenny's Eggplant Casserole for a satisfying vegetarian dinner. Consider garnishing with fresh herbs or a dollop of sour cream for added flavor. Enjoy it as a comforting lunch or a light dinner option.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if it has thickened. You can also freeze portions for up to 3 months; just ensure it cools completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Best Vegetable Soup contains roughly 1624 calories, with 24g protein, 224g carbohydrates, and 74g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (127% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 1654mg per serving (72% 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 fresh?
Yes, frozen vegetables can be used in this recipe! They can save time and still provide great flavor. Just be sure to adjust the cooking time, as frozen veggies may require less time to cook than fresh ones.
How can I make this soup spicier?
To add spice, consider incorporating diced jalapeños, crushed red pepper flakes, or a dash of hot sauce during cooking. This will give your soup a nice kick without overpowering the other flavors.
Is there a way to make this soup low-sodium?
Absolutely! Use low-sodium vegetable broth instead of salt and canned tomatoes, and rinse the canned beans before adding them. This will significantly reduce the sodium content while still keeping the soup flavorful.
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).