Rustic Tomato Vegetable Soup – Lexi’s Clean Kitchen

This post may contain affiliate links. Please read my disclosure policy.

This Rustic Tomato Vegetable Soup is a hearty, mouthwatering, oh-so-easy weeknight meal! It’s packed full of veggies, beans, and spices to create the perfect cozy soup. Enjoy the recipe as-is or customize with whatever veggies you have on-hand. Just 15 minutes of prep needed!

Easy Recipe for Vegetable Soup

There is absolutely nothing better than homemade soup when the weather starts to cool down. And this Rustic Tomato Vegetable Soup is just the recipe you’re looking for! It’s perfect for when you’re craving a classic tomato soup, but you also want something a little bit more substantial.

This tomato based soup is packed with veggies, beans, and Italian spices. It’s like a combination of tomato soup and minestrone…and it’s so good!

This homemade tomato vegetable soup is flavorful, hearty, comforting, vegetarian, and can easily be made whole30 or paleo-friendly. Plus, you can use literally any veggies you have on hand!

Ingredients Needed

This vegetable soup recipe is packed with good-for-you ingredients! Use the ingredients listed or customize with whatever veggies you have in your fridge.

Scroll to the recipe card below for ingredient amounts!

How to Make Tomato Vegetable Soup

This easy vegetable soup takes just 15 minutes to prep!

What Vegetables Go Well with Tomato Soup?

Pretty much anything you have on hand! That’s one of my favorite things about this soup. It’s so customizable! I use a tasty combination of green beans, Russet potato, cauliflower, and spinach to round out this soup, but you could also use zucchini, kale, eggplant, bell pepper, kale, fresh tomatoes, you name it.

How Can I Get More Flavor in My Vegetable Soup?

This homemade vegetable soup is already loaded up with flavor thanks to the chicken or veggie stock and the seasonings!

If you’re looking for a little bit of extra flavor, feel free to add a little bit more of each seasoning or stir in a little bit extra parmesan cheese.

Tips and Notes

Serving Suggestions

This vegetable bean soup is a full meal in a bowl, so a side dish is not required! However, a light salad or even a big piece of crusty bread is a great choice.

If you’re looking for a side dish with a little more to it, here are some of my favorite recipes:

How to Store

Leftover homemade vegetable soup can be stored in an airtight container in the fridge for up to 3 days.

Pro Tip!

Let the soup cool completely before storing it in the fridge or freezer.

Can This Soup Be Frozen?

Yes! One of my favorite things about making soup is that it is so easy to freeze!

To freeze your soup, let it cool completely to room temperature, then move it to the refrigerator uncovered to finish cooling. Once it’s fully cooled, place it into the freezer in a freezer-safe container and store for up to 3 months.

When you’re ready to serve it again, fully defrost in the refrigerator overnight and reheat on the stove until warmed through.

To defrost more quickly, place the container in a bowl of warm water. Once the soup can easily pop out of the container, place into a pot with 1/4-1/2 cup of water, cover, and cook over medium to medium-low heat until warmed through. Stir frequently and be sure to bring the contents to a boil to make sure it’s fully reheated.

More Soup Recipes You’ll Love

Watch the video here:

Pin this recipe to save it for later!

Rustic Tomato Vegetable Soup

5 from 4 votes
This Rustic Tomato Vegetable Soup is a hearty, mouthwatering, oh-so-easy weeknight meal! It’s packed full of veggies, beans, and spices to create the perfect cozy soup. Enjoy the recipe as-is or customize with whatever veggies you have on-hand. Just 15 minutes of prep needed!
Servings 6
Prep Time 15 minutes
Heat oil over medium heat in a dutch oven. Once hot, add onion and garlic, and cook for 3 minutes, until beginning to soften.
Add in carrots and celery, let cook over medium heat for 8-10 minutes, until soft and fragrant, stirring occasionally.
Add in salt, pepper, oregano, basil, garlic powder, onion powder, red pepper flakes, tomato paste and diced tomatoes and cook for 1-2 minutes, until fragrant.
Add in broth. Bring to a boil then reduce heat. Add in green beans, potato, cauliflower and kidney beans and let simmer for 25 minutes, or until the vegetables are cooked through.
Add in spinach and let simmer until cooked through. Add in more broth for desired soup consistency.
Taste and adjust seasoning. Serve warm with a sprinkle of parmesan cheese, if desired.
Serving: 1bowlCalories: 88kcalCarbohydrates: 15.9gProtein: 4.2gFat: 2.2gSaturated Fat: 0.3gSodium: 233mgFiber: 5gSugar: 8g

Dried Vegetable Market Size and Forecast (2023-2028)

Dried Vegetable Market Size and Forecast (2023-2028):

The Global Dried Vegetable Market size is expected to grow at a CAGR of 5.8% during the forecast period 2023-2028 to reach USD 9.01 billion by 2028 from USD 5.82 billion in 2022.

Market Overview:

The moisture or water content from fresh vegetables is removed using drying methods, making dried vegetables a convenient and nutritious food. This drying method extends the shelf life of veggies by retaining essential nutrients, and it ensures the availability of them throughout the year. Commonly demanded dried vegetables are tomatoes, onions, potatoes, carrots, and beans. As dried vegetables can be rehydrated by soaking them in water or by adding them to soups, stews, and many others, they are useful in a lot of meal preparations.

Recent Developments in the Dried Vegetable Industry:


By Type, Form, Technology, End-User, Distribution Channel and Region

Global, Regional & Country Level Analysis, Segment-Level Analysis, DROC, PESTLE Analysis, Porter’s Five Forces Analysis, Competitive Landscape, Analyst Overview on Investment Opportunities

North America, Europe, APAC, Latin America, Middle East & Africa

Market Leaders Profiled

Olam International, Naturex S.A., Symrise AG, Mercer Foods, BC Foods, Harmony House Foods, Natural Dehydrated Vegetables, Real Dehydrated Pvt Ltd, Green Rootz, Silva International, Van Drunen Farms and Others.


The rising demand for convenience foods is a major driver of the dried vegetable market demand. Consumers are actively searching for quick and hassle-free food alternatives as modern lifestyles become more hectic these days. Dried vegetables require less preparation work and cooking time, which are ideal solutions for this demand. Due to their extended shelf life, dried vegetables are always easily available, regardless of seasonal fluctuations, which minimizes the need for frequent supermarket runs. Also, dried vegetables’ accessibility is suitable for both emergency food supplies and on-the-go consumption. They are a preferred ingredient in the food sector as well because of their adaptability, ability to retain nutrients, and suitability for a variety of culinary uses. The expansion of this market is mostly driven by the convenience aspect of dried vegetables, which is by modern wants for rapid, convenient, and easy-to-prepare foods.

However, the growing awareness of the nutritional benefits of dried vegetables is another significant driver of the dried vegetable market expansion. Consumers want foods that not only offer convenience but also have significant nutritional value as the emphasis on health-conscious alternatives expands. Due to their ability to maintain essential minerals, vitamins, and dietary fiber, dried vegetables have gained popularity as a healthy alternative to conventional processed foods. Also, they are becoming more and more valued ingredients in the creation of nutritious meals, boosting the nutritional value of various dishes. Therefore, with the rising awareness of the nutritional benefits of these dried veggies, the market demand is fostering significantly during the forecasted period.

Further, the increasing adoption of dried vegetables in fast-food chains is a notable driver propelling the dried vegetable market growth. Dried veggies present an attractive solution as fast-food chains seek to appeal to a more health-conscious and diversified customer base. They are now commonly found on fast food menus due to their extended shelf life, retained nutritional content, and ease. Burgers, salads, wraps, and pizzas all use dried vegetables as an ingredient, making them more nutritious and ensuring year-round availability of vegetables.


The fluctuations in raw material prices are a major obstacle to the dried vegetable market demand. Due to the industry’s reliance on fresh vegetables as its main raw material, it is impacted by seasonal and external factors, which can cause price fluctuation. This unpredictability can cause supply chains to break down, restrict business margins, and have an impact on pricing strategies, potentially turning away cost-conscious consumers. Compromises in quality and pressure from competitors further increase these challenges. This may lead to a decrease in the demand for dried vegetables, ultimately restraining the overall market growth.

Also, the loss of nutrients during the drying process is another restraint on the dried vegetables market expansion. Fresh vegetables include a variety of heat-sensitive vitamins, minerals, and phytochemicals that can be lost or degraded during the drying process, which removes moisture to increase shelf life. Especially for health-conscious consumers expecting the same nutritional advantages as fresh produce, this nutrient loss can cause concern about their view of dried vegetables as a nutritious food alternative. This factor is significantly restricting the adoption of dried vegetables and hence limiting the market share.


A significant opportunity for the dried vegetables market growth is offered by the growing demand for organic and natural products. Natural and organic dried vegetables provide the best solution for consumers who place a high priority on consuming food that is free of chemicals and is healthier. They appeal to customers who are looking for transparency and health benefits with their clean labeling, excellent nutritional quality, and environmentally friendly production methods. Additionally, in an increasingly health-conscious food environment, organic certifications and sustainable practices can open doors to new markets, both online and in specialized shops, further boosting the demand for dried vegetables.

COVID-19 Impact on the Dried Vegetable Market:

The COVID-19 pandemic negatively impacted the dried vegetable market growth. During the pandemic, people were more focused on consuming fresh vegetables due to increased hygiene practices and health-consciousness, which led to a decline in the demand for dried vegetables globally. Also, supply chain disruptions, labor shortages, and fluctuations in the availability of raw materials like fresh vegetables significantly affected the production and distribution processes and negatively impacted the market growth rate. However, the market shares started to rise enormously once all the restrictions were lifted at the end of 2020. 

Dried Vegetable Market Segmentation Analysis:

By Type:

By type, the tomato segment is anticipated to dominate the dried vegetable market share during the forecasted period due to growing demand in fast food chains. However, the onion segment is expected to grow at the fastest CAGR during the projected period. 

By Form:

By form, the mined and chopped segment is ruling the dried vegetable market share during the anticipated period. The processed dried vegetables in this segment are either minced or little chopped pieces. In foods like soups, stews, casseroles, salads, and many more, dried vegetable pieces are usually used as their rehydrated state adds flavor and texture to them. This attribute promotes the market demand for this segment. At the same time, the powder and granules form are deemed to grow at the fastest rate in the coming years. These forms of dried vegetables give food a resilient flavor and aroma and are often used as spices, flavor enhancers, and thickeners.

By Technology:

By technology, the vacuum drying segment is dominating the dried vegetable market in the forecasted period. Vacuum drying is a relatively mild method that helps in preserving dried vegetables’ color, flavor, and nutritional content. For vegetables like tomatoes and onions, it is often used. Therefore, this technology is majorly used and helps the market to move forward. However, the freeze-drying segment is expected to grow at a healthy CAGR during the projected period. This process is known to preserve the texture, flavor, and nutrients of dried vegetables, making it suitable for delicate vegetables like bell peppers, mushrooms, beans, and tomatoes.

By End-User:

By end-user, the food manufacturers segment is anticipated to rule the dried vegetable market share during the projected period. This segment includes manufacturers that produce ready-to-eat meals, cans of food, and snack food. To improve flavor and nutritional value, food producers use dried vegetables as ingredients in a variety of processed foods, such as snacks, soups, sauces, and convenience meals. This attribute is influencing the shares of the market. However, in the coming years, the food service providers segment is anticipated to expand at the fastest rate. It includes cafes, eateries, caterers, and business kitchens. Dried vegetables are used in culinary preparations by food service providers to simplify food preparation, enhance flavor, and ensure consistent ingredient availability. This is helping to boost the demand for dried vegetables in this segment.

By Distribution Channel:

The food & drink specialty stores segment is leading with the dominant shares of the market, whereas the hypermarkets/supermarkets segment is likely to have the fastest growth rate in the near future. Increasing popularity through social media platforms and the easy availability of dried vegetables through these distribution channels is amplifying the market demand.

Geographical Segmentation Analysis:

By Region Analysis:

By region, North America is anticipated to dominate the dried vegetable market share during the forecasted period. Consumer preferences for convenience food, growing health consciousness, and the large use of dried vegetables in an expanding fast-food chain are all factors that collectively influence the market demand in this region.

The Asia Pacific region is anticipated to expand at the fastest rate. Owing to the huge population, a long culinary tradition, and rising consumer demand for healthy and shelf-stable food items, the demand for dried vegetables market is growing exponentially in Asia Pacific. 

Key Players in the Market:

Major Key Players in the Global Dried Vegetable Market are

This content was originally published here.

Meet Bihar’s Crorepati Sabziwala: Kaushlendra Kumar’s Journey – IIM Passout Decided To Start Vegetable Business, Then Miracles Happened | India News | Zee News

Kaushalendra Kumar proudly embraces his Bihari identity as the core of his being, making him an inspirational icon for Bihar’s startup ecosystem. Hailing from the scenic district of Nalanda in Bihar, Kaushalendra’s journey began at a Navodaya Vidyalaya, where he laid the foundation for his remarkable future. Upon completing his school education, he pursued agricultural engineering in the vibrant state of Gujarat. Though his heart yearned for an admission to the prestigious IIT, fate had other plans, and he couldn’t crack the entrance exam. Undeterred by this setback, Kaushalendra set his sights on the next challenge – a Master’s in Business Administration from the prestigious IIM Ahmedabad, where he earned a coveted gold medal.

Choosing a Different Path

Rather than succumbing to the allure of a corporate job, Kaushalendra took a path less traveled and decided to return to his roots in Bihar. Fuelled by a passionate vision, he embarked on a mission to bridge the gap between vegetable vendors and the market. Through his entrepreneurial venture, he brought this vision to life, and today, his company boasts an impressive multi-million-dollar turnover.

cre Trending Stories

Empowering Rural India with Hope and Aspirations

Kaushalendra, like every bright-eyed child from rural India, faced numerous challenges on his path to success. His unwavering determination and refusal to accept defeat fueled his resolve to make a difference. Witnessing the lack of respect and recognition that Bihar and its people received outside their home state, Kaushalendra was resolute in changing this perception.

From Agriculture to Agri-Startup

Following his studies in agricultural engineering, Kaushalendra commenced his professional journey in Junagadh, Gujarat. Subsequently, he received an offer to work as an irrigation system designer at an Israeli MNC. Driven by self-reliance and ingenuity, he completed the project ahead of schedule without seeking much external assistance. Impressed by his competence, his superiors relocated him to a small village in Andhra Pradesh, where a project was progressing at a sluggish pace.

Turning Failure into a Turning Point

Though Kaushalendra achieved academic excellence, the inability to crack the IIT entrance exam left his father disheartened, especially when a friend’s son secured admission to the prestigious institute. Nevertheless, Kaushalendra firmly believes that his failure to crack the IIT exam was serendipitous, leading him towards the opportunities meant for his unique journey.

Taking a Leap of Faith and Founding a Company

Unsatisfied with his job and seeking positive change, Kaushalendra hired a young Muslim boy with limited knowledge of Telugu, paying him an equal salary to serve as an interpreter. Fearlessly relying on his own intellect, he revamped the entire project without seeking external technical assistance. While some seniors were skeptical, Kaushalendra proved his mettle and overcame all challenges. When his request for a promotion at his original office was denied, he chose to resign without fear, taking the first step towards transforming his life.

Founding a Company with His Brother

In 2008, alongside his brother, Kaushalendra established “Kaushalya Foundation,” a company that facilitated connections between vegetable vendors in a retail chain. The company also focused on maintaining high-quality services for its partners. Though farmers initially had reservations, Kaushalendra’s unwavering efforts and dedication earned their trust. Today, his company enjoys a multi-million-dollar turnover and continues to thrive.

Kaushalendra’s extraordinary journey from a humble village in Bihar to becoming an IIM gold medalist and a successful entrepreneur is a testament to the power of determination and hard work. Beyond creating a flourishing business, he has empowered rural India by inspiring hope and aspirations in countless others.

These cookies are necessary for the website to function and cannot be switched off in our systems. They are usually only set in response to actions made by you which amount to a request for services, such as setting your privacy preferences, logging in or filling in forms. You can set your browser to block or alert you about these cookies, but some parts of the site will not then work or you may not be able to login.

This content was originally published here.

VIDEO | Precinct Tap + Table serves a successful Dinner on the Farm at Witte’s Vegetable Market

VIDEO | Precinct Tap + Table serves a successful Dinner on the Farm at Witte’s Vegetable Market

This content was originally published here.

Vegetable and Butcher to Relocate Headquarters to Prince George’s County and Expecting to Create Additional 100+ Jobs – Southern Maryland News Net | Southern Maryland News Net

“Vegetable meets Butcher. Vegan meets paleo[ish]. Ariane meets Turner (it was actually the other way around, but hey, we’re trying to keep a rhythm here). We started V+B to create more time; more time for our friends, families and, most importantly, ourselves. We work hard and live active lives, which means we don’t always have time to shop, prep, cook and clean. Our solution – Vegetable and Butcher. We hope that by experiencing the V+B life, you can trust us to deliver great food that’s great for you – so you can focus on you.”

“We are ecstatic to welcome Vegetable and Butcher to the Prince George’s County business community,” said Gov. Moore. “The company has a strong commitment to working with farmers and growers while providing nourishing meals to families throughout the region. Its mission is admirable and we are proud to have the company select Maryland for its new headquarters location.”

Formed in 2016, Vegetable and Butcher delivers ready-to-eat meals to approximately 150 zip codes in the Mid Atlantic region. The company offers two types of chef-inspired meals – plant-based or with animal protein – and are always dairy and gluten-free. Since its launch, the company has delivered more than 1 million meals to people in the area and currently donates hundreds of meals each week to assist those in need.

“We find ourselves in an unprecedented and exciting time at Vegetable and Butcher,” said Vegetable and Butcher Founder Turner Hoff. “If there’s anything the past few years have taught us, it is that the way we access and enjoy food has transformed in unimaginable ways. Truth is, digital access and personalization mean we are unlikely ever to return to a solely physical dining experience. But there’s a powerful upside to this deluge of change: Eaters today are more empowered and informed than ever before. That’s what makes us excited. The food industry has exposed its resiliency and its vulnerabilities—and it is our honor and privilege to help define what the industry can become.”

“We’ve spent an incredible amount of energy streamlining a vertically integrated approach to our business, and we aspire to take our approach much further,” said Vegetable and Butcher Co-Founder and Chief Experience Officer Ariane Valle. “When we commit to securing a regional farmer’s harvest, we create impact. When we build embedded supply chains that support local communities, we become a catalyst for change. And when we let our values lead the way, we can completely redefine what it means to be a food ecosystem.”

To assist with project costs, the Maryland Department of Commerce has approved a $480,000 conditional grant through Advantage Maryland. Additionally, Prince George’s County is providing a $480,000 conditional loan through its Economic Development Incentive Fund to help the company complete the project. Vegetable and Butcher is also eligible for various other incentives and tax credits, including the More Jobs for Marylanders program and the state’s Job Creation Tax Credit.

“By moving to Upper Marlboro, Vegetable and Butcher can maintain quick access to its Washington, D.C. customer base while benefiting from Maryland’s talented workforce,” said Maryland Department of Commerce Secretary Kevin Anderson. “With nearly 200 new jobs being created in Prince George’s County, the company will make a significant impact locally as it continues its growth in the Mid Atlantic.”

“We are Prince George’s Proud that Vegetable and Butcher has chosen Prince George’s County as the new home of their headquarters and manufacturing facility,” said Prince George’s County Executive Angela Alsobrooks. “Throughout our administration, we have remained committed to bringing quality businesses and amenities to our county, as well as providing meaningful employment opportunities for our residents right in their own community. We also recognize that our residents should have access to a range of healthy food options, and we are pleased that Vegetable and Butcher will offer a variety of healthy choices to Prince Georgians.”

This content was originally published here.

At home with Kate Moss: crystals, moonbathing and a vegetable patch

Kate Moss used to be known for late nights, parties and cigarettes. Today, you can find her tucked up in bed by 11pm at home in the Cotswolds, watching 1990s si

This content was originally published here.

Berry researcher Bernadine Strik dies – Vegetable Growers News

Bernadine Strik, a leading U.S. berry authority, has died. Strik, 60, died on April 14 in Corvallis, Oregon.

Strik, a veteran Oregon State University professor of horticulture and Extension berry crop specialist and researcher, was well-known and respected in the berry world.

“Her research in blueberry production and nutrient management has had impacts that few have ever matched,” said the U.S. Department of Agriculture which recognized her contributions in 2022.

When Strik began her OSU career in 1987, the industry standard was to plant blueberry bushes four feet apart in rows that were mulched with sawdust or had bare ground and without trellises. Today, as a result of Strik’s research, blueberries are grown two-and-a-half to three feet apart with the aid of trellises and weed mat mulch is common, the USDA said.

Strik worked at OSU for 34 years. Strik’s research focused on whole plant physiology, improving yield and quality, machine harvest efficiency, pruning, optimization of production systems, plant nutrition and organic production systems in all berry crops.

She published more than 240 scientific papers, as well as book chapters and other writings on berry crop production and physiology. She also operates a berry crops consulting business to aid growers and companies internationally.

Strik didn’t limit herself to blueberries. She developed research programs on planting density, trellising, pruning, fruit set, fruit quality and planting systems for strawberries, red and black raspberries, blackberries and cranberries.

The North American Blueberry Council (NABC) and U.S. Highbush Blueberry Council (USHBC) mourn Strik’s sudden passing.

“Strik was a benevolent, generous bright light to the blueberry industry and all who knew her,” Kasey Cronquist, USHBC and NABC president, said in a news release. “Our industry has lost a great leader, mentor and friend. Bernadine has made an indelible mark on what the blueberry industry is today, and her legacy of innovation, research and passion will impact generations of blueberry growers to come.”

As an extension specialist, growers repeatedly participated in her field days and her online “blueberry schools” to gain the latest trends and knowledge.

In her time at OSU, Oregon blueberry acreage expanded from 1,200 acres to 15,000 acres with large changes in production systems based on her research. Her landmark 14-year project on organic blueberry production helped drive an increase in Oregon organic acreage as growers adopted Strik’s research-based production methods to increase their profitability, according to OSU.

Retiring in 2021, Strik that year was honored by the highest honor bestowed by the International Society of Horticultural Science for her innovative and industry-changing program on berries.

Born in Holland, Strik’s family moved to Australia and later, Canada, where she earned a doctorate with distinction in horticulture at the University of Guelph in Ontario, Canada, at 25 years of age. At OSU, she started as an assistant professor in 1987 and was promoted to professor in 1997. Strik’s paternal grandfather was a vegetable and strawberry grower in west Holland while her maternal grandfather spent sold produce at his specialty stores. Her parents followed similarly.

Strik is survived by husband Neil Bell, a retired OSU Extension horticulture specialist, and two daughters.

“My condolences to Bernadine’s family,” said Kevin Schooley, executive director of the North American Strawberry Growers Association, based in Welland, Ontario. “Bernadine was so well respected by her friends in the agricultural community and will be sorely missed. She was always willing to share her knowledge and expertise and was fun to be around. We had some great conversations about farming and family. We will all cherish the time we had together and the special memories.”

More details are expected to be available in Strik’s obituary.

This content was originally published here.

Vet issues urgent warning over vegetable after dog needed surgery – Kent Live

A vet has issued an urgent warning to dog owners, after a pet had to have life-saving surgery when it ate a common vegetable. Roman the Cocker Spaniel stole sweetcorn and ate it before anyone could stop him.

He needed an emergency trip to the vets where an X-rays found the corn on the cob was solid and lodged in the stomach of the two-year-old dog. It needed surgery to remove.

While corn is not toxic to dogs, the vegetable is indigestible – and therefore likely to cause a blockage, reports The Mirror. It can also prevent anything else moving through the stomach, which can prove fatal.

Haven Vets is now asking dog owners to stay vigilant when dogs are in the kitchen, near barbecues and picnics, or around waste.

Vet Jordan Sinclair removed the blockage. Roman was closely monitored for several hours after the operation, before he was discharged to rest at home. Jordan said: “Corn on the cob can cause choking in dogs or it is highly likely to cause a blockage as it passes through the gastric tract if they do manage to swallow it.

“They will start being sick and if it gets lodged in the intestine it can cause parts of the gut to die off and affect the blood supply to those areas. There’s a risk the dog could become very ill or even die. Thankfully Roman’s owners acted very quickly, which is really important and made it much more likely that he went on to make a full recovery.

“I would urge dog owners to be extra careful with any food at home and when out walking. If you think they have swallowed something they shouldn’t, get them to the vet as soon as possible.”

Roman’s owner Danielle Shaw said: “That’s the first time Roman has done that. He never normally chews anything in the house – he runs off with the occasional sock but always gives it back.

“But he snatched the corn and swallowed it in one. I feared the worst. Thankfully we live about two minutes from Haven Vets in Hull, and they were great with him. We’ve taken him there since he was a puppy and I can’t thank them enough. We had to be strict with Roman while he recovered to make sure he rested but he is absolutely fine now.”

This content was originally published here.

German Minister Buys Vegetable Using UPI In India; Check His Reaction | India News | Zee News

By clicking “Accept All Cookies”, you agree to the storing of cookies on your device and the processing of information obtained via those cookies (including about your preferences, device and online activity) by us and our commercial partners to enhance site navigation, personalise ads, analyze site usage, and assist in our marketing efforts. More information can be found in our Cookies and Privacy Policy. You can amend your cookie settings to reject non-essential cookies by clicking Cookie Settings below.

Manage Consent Preferences

Strictly Necessary Cookies

These cookies are necessary for the website to function and cannot be switched off in our systems. They are usually only set in response to actions made by you which amount to a request for services, such as setting your privacy preferences, logging in or filling in forms. You can set your browser to block or alert you about these cookies, but some parts of the site will not then work or you may not be able to login.

Functional Cookies

These cookies enable the website to provide enhanced functionality and personalisation. They may be set by us or by third party providers whose services we have added to our pages. If you do not allow these cookies then some or all of these services may not function properly.

Targeting Cookies

These cookies may be set through our site by our advertising partners. They may be used by those companies to build a profile of your interests and show you relevant adverts on other sites. They are also used to limit the number of times you see an advert as well as help measure the effectiveness of an advertising campaign. They do not store directly personal information, but are based on uniquely identifying your browser and internet device. If you do not allow these cookies, you will experience less targeted advertising.

Performance Cookies

These cookies allow us to count visits and traffic sources so we can measure and improve the performance of our site. They help us to know which pages are the most and least popular and see how visitors move around the site. All information these cookies collect is aggregated and therefore anonymous. If you do not allow these cookies we may not know when you have visited our site, and may not be able to monitor its performance.

This content was originally published here.

Vegetable Soup Recipe

This warm and comforting Vegetable Soup Recipe is filled with fresh veggies and chunks of potato in a flavorful veggie broth. Just what you need to warm up and feel good!

Serve up a hearty bowl of vegetable soup with some homemade bread or these 2 ingredient dough garlic breadsticks

There’s nothing quite like curling up with a warm bowl of soup, no matter what time of year it is! 

Vegetable Soup

This delicious vegetable soup is loaded with tons of fresh veggies like carrots celery, diced tomatoes, green beans, corn, and peas! It’s the perfect way to get in all your veggies in one sitting. 

Ingredients Needed

Here’s the basic list of ingredients you’ll need in order to whip up (name of recipe). As always, you can find the full list of ingredients located in the printable recipe card below.

How To Make This Vegetable Soup Recipe

This recipe could not be easier to make. With just a few minutes of prepping the veggies, your soup will be simmering away and ready in no time.


Start by sautéing some onion, carrots, and celery in butter until tender. Toss in the garlic until fragrant.


Pour in your choice of chicken broth or vegetable broth (to make it truly vegetarian), along with two cans of Italian diced tomatoes. I like using Italian-style tomatoes because it adds extra seasoning. Regular diced tomatoes will also work. Just increase the seasonings to taste.


Add in some diced potatoes and green beans, bring the mixture to a boil, and allow the potatoes to cook until tender.


Finally, add in the peas and corn and cook until they’re heated through.


Serve up this delicious veggie soup in a big bowl with some crusty bread!

Recipe Tips and Substitutions

Make Ahead and Storage

If you want to prep this soup ahead of time and come home to it simmering away in the slow cooker or crock pot, it’s easily adjustable. Here’s what you’ll want to do:

Store leftover soup in an airtight container in the fridge for up to 3 days. Freeze in individual portions for 2-3 months. 

Can I make a big batch of this homemade soup?

Yes! Just double the ingredients and follow the recipe like normal!

How can I add more flavor to this vegetable soup?

How do you thicken vegetable soup?

Adding some flour to a couple tablespoons of the soup in a separate bowl can help thicken the soup. Then, pour the mixture back into the soup and let it simmer.

How can I make this hearty soup creamier?

Blending the soup slightly with an immersion blender after it’s done cooking, or adding some heavy cream is a great way to get a nice creamy texture in your soup. 

More Comforting Soup Recipes

This homemade vegetable soup recipe is the perfect comforting meal when you’re sick, or it’s a cold day! If you try this recipe, please rate the recipe card and leave a comment below!

Vegetable Soup Recipe

This warm and comforting Vegetable Soup Recipe is filled to the brim with fresh veggies in a perfectly seasoned broth.
Prep Time15 minutes
Heat a large pot over medium-high heat and add butter. Once melted, add in the onions, carrots and celery and sauté until onions are tender (about 4 minutes). Add in the garlic and sauté an additional 30 seconds, until fragrant.
Stir in the broth, tomatoes, potatoes, parsley, bay leaves, Italian seasoning, salt and pepper. Taste and adjust seasonings if desired. Bring mixture to a boil and then add in the green beans. Reduce heat to medium-low, cover and simmer until the potatoes and carrots are fork-tender (about 25 to 30 minutes).
Finally, stir in the frozen corn and peas and cook until heated through, about 5 more minutes. Remove the bay leaves and discard. Serve warm with crackers or toasted bread. Enjoy!
Calories: 204kcal | Carbohydrates: 34g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 430mg | Potassium: 1027mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6154IU | Vitamin C: 43mg | Calcium: 90mg | Iron: 3mg
Keywords: Comforting, Easy, Healthy, Quick, Soup, Vegetable
DID YOU MAKE THIS RECIPE?don’t forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


« Previous PageNext Page »