Vegetable-Vegetarian Soup
A hearty and colorful vegetable soup with a rich tomato base, perfect for vegetarians or anyone seeking a comforting, nutritious meal loaded with seasonal flavors.
Ingredients
Instructions
- Thaw all frozen vegetables and set aside.
- Place all the vegetables (except spaghetti sauce) and the frozen seasoning into a large stockpot.
- Add the two cans of chopped tomatoes and bring the mixture to a boil.
- Lower the heat and cook slowly for 30 to 40 minutes.
- Add the spaghetti sauce and simmer for an additional 30 minutes.
- Adjust vegetables as desired; serve hot.
Tips & Substitutions
For a heartier soup, consider adding cooked lentils or chickpeas for extra protein. If you're short on time, fresh vegetables can be used, but adjust cooking time accordingly. Don't hesitate to swap the spaghetti sauce for your favorite marinara or a homemade version. For added flavor, try incorporating herbs like basil or thyme from your spice rack.
Serving Suggestions
Serve the soup hot, garnished with fresh parsley or a sprinkle of grated cheese for added flavor. It pairs beautifully with Quick Breakfast Rolls for a complete meal. For a light side, consider a simple green salad or crusty bread to accompany the soup, enhancing its comforting qualities.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days. For longer storage, freeze in portions for up to 3 months. To reheat, gently warm on the stove over low heat or microwave until heated through, adding a splash of water if needed to maintain consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable-Vegetarian Soup contains roughly 87 calories, with 3g protein, 13g carbohydrates, and 3g fat. It is a good source of vitamin A (13% of the Daily Value), vitamin C (12% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 570mg per serving (25% 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 fresh vegetables instead of frozen?
Yes, fresh vegetables can be used in place of frozen ones. Just remember to chop them into smaller pieces for even cooking. You may need to adjust the cooking time, as fresh veggies may cook faster than frozen. Aim to simmer until they are tender but still vibrant.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a dash of red pepper flakes when cooking. You can also stir in some hot sauce or serve the soup with a side of spicy condiments. Adjust the spice level to your preference for the perfect kick.
Is this soup suitable for meal prep?
Absolutely! This soup is perfect for meal prep. You can make a large batch and divide it into individual portions for easy lunches or dinners throughout the week. Just make sure to store it properly and reheat thoroughly before serving.
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).