What is chunky vegetable soup?u003cbr/u003e

Thick and Chunky Vegetable Soup is your new favorite make-ahead friendly lunch option.u003cspan class=u0022Apple-converted-spaceu0022u003e u003c/spanu003eIt’s loaded with nutrients, low-calorie, dairy-free and has vegan and Whole 30 substitutions available. The entire recipe comes together in about 40 minutes.

Can I add meat to vegetable soup?u003cbr/u003e

Yes! You can add some ground sausage (throw it in after cooking the onions and garlic) OR toss in some shredded rotisserie chicken when you add the beans and spinach.

Can vegetable soup be frozen?u003cbr/u003e

Yes! We recommend doubling this recipe and freezing half for later. You can portion the soup into individual servings in small freezer bags or freeze a family size amount in a gallon size freezer bag. To serve from freezer, allow the soup to thaw overnight in the fridge and then heat in a large pot over medium heat.

Thick and Chunky Vegetable Soup

Name: Thick and Chunky Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Soup
Ingredients: 2 tablespoons smoked paprika; 1 tablespoon garlic powder; 1 tablespoon oregano; 1 tablespoon onion powder; 1 tablespoon dried basil; 2 teaspoons dried thyme; 1 teaspoon ground pepper; 1 1/2 teaspoons salt; 1 teaspoon white pepper; 1 tablespoon olive oil; 4 cloves of garlic, minced; 1 sweet onion, diced; 3 medium carrots, diced; 1 bell pepper, diced; 2 cups of sweet potato, peeled and chopped into 1/2" cubes; 2 zucchinis, chopped into half moons; (1) 28 oz can of fire roasted diced tomatoes; 1 tablespoon soup spice blend; 1 bay leaf; 4 cups baby spinach; 1 can of black beans, rinsed and drained; 4 cups of chicken broth; salt and pepper to taste

Description

This Chunky Vegetable Soup is the perfect 1-pot meal. Fresh veggies, an assortment of spices, garlic, and broth come together to create a soup that is nutrient dense and satisfying.

Ingredients

Scale

For The Soup Spice Blend*

2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons dried thyme
1 teaspoon ground pepper
1 1/2 teaspoons salt
1 teaspoon white pepper

For the Chunky Vegetable Soup:

1 tablespoon olive oil
4 cloves of garlic, minced
1 sweet onion, diced
3 medium carrots, diced
1 bell pepper, diced
2 cups of sweet potato, peeled and chopped into 1/2" cubes
2 zucchinis, chopped into half moons
(1) 28 oz can of fire roasted diced tomatoes
1 tablespoon soup spice blend
1 bay leaf
4 cups baby spinach
1 can of black beans, rinsed and drained
4 cups of chicken broth
salt and pepper to taste

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Instructions

In a large pot, heat the oil over medium heat. Add the garlic and onions and sauté until the onions are translucent, about 5 minutes.
Add carrots, bell pepper, sweet potato, zucchini, diced tomato, chicken broth, and soup spice blend. Bring to a boil and then immediately reduce to a simmer. Season liberally with salt and pepper. Add bay leaf.
Allow soup to simmer for 20 minutes, or until the vegetables are tender.
Stir in spinach and beans. When the spinach is wilted, season with salt and pepper and remove bay leaf. Serve immediately.

Notes

* This recipe makes enough soup spice blend to make chunky vegetable soup 6 times. DO NOT pour the whole spice blend into the soup. Use 1 tablespoon as the recipe calls for. Leftovers can be stored for up to 6 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Meal
Method: Stove Top
Cuisine: Soup

Nutrition

Serving Size: 1 bowl
Calories: 242
Sugar: 11.8 g
Sodium: 454 mg
Fat: 5 g
Carbohydrates: 39.6 g
Protein: 11.5 g
Cholesterol: 4.8 mg