Homemade Vegetable Soup

Looking for a healthy homemade vegetable soup that's easy to make? Here it is! Sometimes when the day gets too hectic, all I want to do is make a quick soup at dinnertime and serve it with some toast. Ok, it might be a little lazy, but I'm sure you've been there too. Luckily this soup is super easy to put together and full of healthy ingredients.

I tested this soup on my family the other day, and it was a win! My husband really liked it and my daughter proceeded to pick out pieces one by one and eat them. If you know toddlers, that's basically a super win. She doesn't really like it when things are mixed together in her food (I'm hoping that this phase doesn't last forever).

Another bonus to this homemade vegetable soup is that it's really affordable to make. If you're on a budget, the whole vegetable soup cost me less than $6!

And for nutrition, we've got lots of veggies, the protein that comes from the lentils and chickpeas, and a little bit of pasta (I used rice noodles but you can use whatever you have on hand). If you wanted to add a healthy fat to round out the meal, a bit of olive oil swirled in or a couple slices of avocado on the side would be delicious (I like my avocado on a slice of toast).

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I cooked the pasta separately because I hate the cloudy water that it can make when cooked all together. I don't think it hurts it, I just don't like it for some reason. So it's up to you what you prefer. Also, I have no idea how to fix that, and if you're the miracle worker that knows how to cook pasta in the soup, please tell me!

The rest of the homemade vegetable soup is made quickly in one pot. There's not a lot of fuss to this meal. And that's why I like it!

Anyways, on to the easy recipe for those lazy/busy days where you just need something simple...

Homemade Vegetable Soup

Ingredients:

  • 2 Tsp olive oil

  • salt and pepper

  • 2 tsp dried basil

  • 2 carrots, peeled and chopped

  • 1 celery stick, chopped

  • 1 onion, chopped

  • 3 garlic cloves

  • 7 cups vegetable broth

  • 1 small can chickpeas

  • 1 small can lentils

  • 1 cup pasta, cooked

  • 1 cup grape tomatoes, sliced in half

  • 1 zucchini, chopped

  • handful of parsley, roughly chopped

  • optional: parmesan cheese for topping

Directions:

  1. Boil pasta in a separate pot and set aside.

  2. Combine onion, carrots, celery, salt and pepper, and dried basil and a bit of oil in a large pot. Let cook for about 10 mins or until onions become translucent. Add garlic and simmer for a couple more minutes.

  3. Add vegetable broth, chickpeas, lentils, grape tomatoes, and zucchini. Cook 10-15 minutes or until vegetables are soft. Lastly, add pasta in once all veggies are cooked.

  4. Right before serving, add chopped parsley and sprinkle individual bowls with a bit of parmesan cheese.

  5. Serve with toast and avocado and enjoy!

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