Nowadays, we all seek easy meal options like vegetable soup. Fortunately, you probably already have most of the ingredients in your pantry or freezer! The best part is that this recipe makes a large batch, so you will have enough to save for lunch! Feel free to use whatever pantry ingredients you have on hand. For example, you can substitute regular potatoes for sweet potatoes. Any combination of frozen veggies will be delicious, so go ahead and use a bag of green beans or okra instead of peas and carrots! If you don’t have cannellini beans, black beans or kidney beans will work just as well.
No matter what pantry items you use, this vegetable soup will warm the soul! And for an added treat, try serving it with our Sourdough Artisan Bread, toasted to perfection!
Ingredients for Vegetable Soup:
- 1 cup uncooked barley
- Adds a chewy texture and a nutty flavor, providing a hearty base to the soup. Barley also thickens the soup and is rich in fiber and nutrients.
- 2 medium sweet potatoes, peeled and diced
- Provides natural sweetness and a soft texture when cooked. Sweet potatoes are also packed with vitamins, especially vitamin A.
- 1 onion, chopped
- Adds a foundational savory flavor and sweetness when cooked. Onions are essential for building depth in the soup’s taste.
- 6 cloves garlic, shredded
- Enhances the soup with a robust, aromatic flavor. Garlic also has numerous health benefits, including boosting the immune system.
- 2 tablespoons olive oil
- Used for sautéing the onions and garlic, adding richness and helping to develop flavors. Olive oil is a healthy fat that contributes to the overall taste.
- 1 bag frozen corn
- Adds sweetness and a slightly crunchy texture. Corn is a good source of fiber and essential vitamins.
- 2 32-ounce containers of vegetable broth
- Forms the liquid base of the soup, providing a savory and seasoned backdrop that enhances the flavor of all the ingredients.
- 2 cans chopped tomatoes
- Adds acidity and a rich, tangy flavor. Tomatoes also contribute to the soup’s texture and are high in vitamins C and K.
- 1 bag frozen peas and carrots
- Adds sweetness, color, and variety of textures. These vegetables are nutrient-dense and cook quickly in the soup.
- 2 cans cannellini beans, drained and rinsed
- Adds creaminess and a source of protein. Cannellini beans also enhance the soup’s nutritional profile with fiber and essential minerals.
- Sea salt
- Essential for enhancing all the flavors in the soup.
- Fresh ground pepper
- Adds a mild heat and complexity to the flavor.
- A few pinches red pepper flakes
- Provides a subtle spicy kick that enhances the overall flavor profile.
- 1 tablespoon dried Italian herbs
- A mix of herbs like basil, oregano, and thyme adds a fragrant and savory depth to the soup.
- 1 tablespoon dried ancho chili powder
- Adds a mild smoky heat and depth, complementing the sweetness of the vegetables and enhancing the overall flavor of the soup.
How to Make Hearty Vegetable Soup
There’s nothing more comforting than a pot of homemade vegetable soup simmering on the stove. This recipe is perfect for a chilly day or whenever you’re craving a wholesome, filling meal. Follow these step-by-step instructions to create a delicious bowl of hearty goodness.
Step 1: Cook the Barley
Start by cooking the barley according to the package instructions. While the barley simmers, take some time to prep the rest of your ingredients.
Step 2: Sauté Aromatics
In a large 7-quart Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until it begins to soften and sweat, about 3-4 minutes. Toss in the minced garlic and stir for another 2 minutes, allowing its fragrance to bloom.
Step 3: Add Broth and Sweet Potatoes
Pour in both containers of vegetable broth and add the cubed sweet potatoes. Increase the heat to bring the mixture to a gentle boil. Let it cook for about 5 minutes, checking that the sweet potatoes are tender but not overcooked.
Step 4: Season the Soup
Season the soup with sea salt, freshly cracked black pepper, and a mix of herbs and spices, including dried Italian herbs, ancho chili powder, and a pinch of red pepper flakes for a touch of heat. Stir well to combine.
Step 5: Incorporate Frozen Vegetables
Add the frozen corn, peas, and carrots to the pot. Allow these to cook for about 3 minutes, just enough to heat them through and maintain their vibrant colors.
Step 6: Add Beans, Tomatoes, and Barley
Pour in the canned cannellini beans and chopped tomatoes, including their juices. Stir to combine, then add the cooked barley to the soup.
Step 7: Adjust and Serve
Taste the soup and adjust the seasoning as needed. At this point, you can either let the soup simmer for a bit longer to meld the flavors or serve it immediately while it’s hot and fresh.
This soup is as satisfying as it is versatile—perfect for meal prep or feeding a crowd. Enjoy it with a side of crusty bread or crackers for an added treat!
Ingredients
Ingredients for Vegetable soup:
- 1 cup uncooked barley
- 2 tablespoons olive oil
- 1 onion chopped
- 6 cloves garlic shredded
- 64 ounces vegatable broth 2 32 ounce containers
- 2 medium sweet potatoes peeled and diced
- sea salt
- Fresh ground pepper
- 1 bag frozen peas and carrots
- 1 bag frozen corn
- 2 cans chopped tomatoes
- 2 cans cannellini beans drained and rinsed
- A few pinches Red pepper flakes
- 1 Tablespoon Dried Italian herbs
- 1 Tablespoon Dried ancho chili powder
Instructions
Instructions for Vegetable Soup:
- Cook Barley according to instructions. While barley is cooking, prep other ingredients.1 cup uncooked barley
- Heat up oil in a 7 quart Dutch oven, or large pot. Add onions, and stir, allowing to sweat for a few minutes.1 onion, 2 tablespoons olive oil
- Toss in the garlic, continue to stir, for about 2 minutes6 cloves garlic
- Pour in both containers of broth. Add in sweet potatoes and bring to a low boil.64 ounces vegatable broth, 2 medium sweet potatoes
- Cook for about 5 minutes, checking that sweet potatoes are tender, but not over cooked.
- Season with salt and fresh cracked pepper. Add in herbs, ancho powder and chili flakessea salt, Fresh ground pepper, A few pinches Red pepper flakes, 1 Tablespoon Dried ancho chili powder, 1 Tablespoon Dried Italian herbs
- Add frozen vegetables and allow to cook for 3 minutes.1 bag frozen corn, 1 bag frozen peas and carrots
- Dump in beans, and tomatoes, including juice. Stir in cooked barley.2 cans cannellini beans, 2 cans chopped tomatoes
- Adjust seasoning. At this point, soup can continue to simmer, or be served.
Just made this recipe. Cannot use salt and spicy herbs. Other suggestions for herbs to enhance the flavors?
Laurel,
There are many great salt substitutes. One we like to use is Morton Salt Substiture. Cumin, Coriander and Tumeric all are flavorful
This is literally perfect! Thank you for such a warming delicious soup! I really enjoyed making it in my cast iron.
Ned,
We are honored! We love your cast iron recipes!
Dina and Bruce