Loaded Vegetable Soup - Cozy Country Living (2024)

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January 30, 2014 by Shannon

After feeling a little under the weather and taking a few days off in the kitchen, I finally felt like myself again yesterday. Bad sinus headaches and a sore throat aren’t fun at all! My children were off from school again because of the frigid below zero temperatures, so we all stayed warm and cozy in our pajamas all day. It was nice not having to venture out into the nasty weather! I used my “backup soup” that I had stored in my freezer when I wasn’t feeling well, so I was in the mood to make another pot of soup.I could eat homemade soup for dinner all week, especially this time of year. My refrigerator was full of vegetables from my last shopping trip, so this Loaded Vegetable Soup was on my to do list.

Fresh carrots, green & red peppers, tomatoes, onions, garlic, celery, green beans, broccoli, mushrooms, potatoes, peas and corn seasoned with basil, salt, pepper and a pinch of crushed red pepper, simmer all afternoon in aDutch Oven, giving you a warm, healthy soup that your family will love.

This Loaded Vegetable Soup is filling on it’s own, but is wonderful with homemade bread or rolls. This recipe makes a lot of soup, so if you don’t want left over soup for lunch the next day (by the way- it’s even better after it sits overnight!) you can freeze the remaining soup for a different day. It’s nice to have a meal stored in the freezer for busy week nights and unexpected illnesses! This veggie packed soup is sure to help anyone with the a case of the sniffles fell better! Enjoy!

Loaded Vegetable Soup

Ingredients

2 - 3 Tbsp. olive oil
4 large carrots, sliced
1/2 bunch of celery with leaves, chopped
2 medium sized onions, chopped
4 large cloves of garlic, minced
1 large green pepper
1 large red pepper
1 small head of broccoli, chopped
4 large vine ripened tomatoes, chopped
1 cup fresh mushrooms, sliced
1 (15 oz.) can Muir Glen Organic Fire Roasted Petite Diced Tomatoes
1 (15 oz.) can corn, drained
1 1/2 cups fresh or frozen peas
1 1/2 cups fresh or frozen fine green beans, cut into bite sized pieces
3 potatoes, scrubbed and diced with skin on
10 cups of water
3 Tbsp. tomato paste
3 large bay leaves
1/4 cup dried basil (I know that seems like a lot, but it adds so much wonderful flavor to the soup)
1 Tbsp. sea salt
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes (optional)

Instructions

Coat your Dutch Oven or stock pot with olive oil and warm on medium heat.
Start with the carrots and saute your vegetables.
I chop as I go, adding in one vegetable at a time until they are all sauteed while stirring.
After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper.
Stir, cover and turn heat to low-medium.
Let simmer on your stove top for 2 1/2 to 3 hours.
Turn off the heat.
Season with more with salt and pepper if you wish.
Serve hot with fresh bread or rolls.
Serves 8 generously.
Tastes even better the next day!
*To Freeze, cool to room temperature and store in plastic freezer friendly bags or a freezer friendly container.

https://www.cozycountryliving.com/loaded-vegetable-soup/

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Comments

Nancy M says
January 22, 2017 at 12:53 pm
Making this tomorrow but will be adding brussel sprouts. Looks so yummy
- Shannon says
  January 25, 2017 at 10:21 am
  Thanks Nancy! Let me know how it turns out with the brussels sprouts! Sounds delicious!
Debbie says
February 8, 2016 at 7:22 pm
I made the vegetable soup tonight…followed the recipe exactly, and it was DELICIOUS! I am always looking for meatless recipes, especially with Lent starting this week, and this recipe will now be a frequent favorite. Thank you for a wonderful meal!
- Shannon says
  February 10, 2016 at 10:22 am
  Hi Debbie! I’m so glad you liked this! I am making a big pot of it today too. It’s great for the cold weather & for Lent. If you do have extras, it freezes pretty well too. Have a great week! 🙂
Cassie says
January 6, 2016 at 5:54 am
I made this beautiful soup tonight, was absolutely delicious. I will definitely be making this again and again, thankyou for sharing this with us all.
- Shannon says
  January 6, 2016 at 2:15 pm
  See Also
  Copycat Olive Garden Pasta e fa*gioli - Top Recipes Vegetarian Tom Yum Soup The Ultimate Crispy Baja Taco (Best Baja Fish Taco Recipe)Low Carb Chicken Fajita Soup {Keto Friendly}
  Thanks so much Cassie! I’m glad you enjoyed it! I’ll be making a big pot of this later on this week too:)
Janet says
November 18, 2015 at 5:04 pm
This looks delicious! Being a novice cook, just a couple of questions – There are 4 large tomatoes & a 15 oz. can of fire roasted tomatoes? And – is there a good substitute for the broccoli? My husband won’t eat it! Thank you very much.
- Shannon says
  November 19, 2015 at 5:26 pm
  Hi Janet! This soup is pretty flexible. I liked the flavor of the fire roasted tomatoes, so I add them along with fresh tomatoes if I have them on hand…for some reason if you don’t have fresh, you can always use a 28 oz. can of diced tomatoes or whole tomatoes and roughly chop them and add the juice too. As for the broccoli…you could just add a little more green beans, peas or even a chopped zucchini. I hope this helps! 🙂 Thanks for stopping by. Have a great night!
Crystel says
November 11, 2015 at 11:54 am
This recipe looks amazing. I’m really tempted to try tonight but, I already started a turkey chili in the crockpot.( Also a new recipe I’m trying this evening). This is definitely the weather for a nice cozy soup since it is snowing today here in Colorado. Thanks for the recipe, I can’t wait to try it, I just know it will be so delicious. Crystel
- Shannon says
  November 12, 2015 at 9:10 am
  Thanks Crystel! I hope you like it! Have a great week:)
Kelly says
October 19, 2015 at 4:18 pm
Gotta try for sure. My family would love this. Didn’t see how many this would feed though. Also, this can be cooked in a crock pot as well right? If so for how long. Thank you
- Shannon says
  October 20, 2015 at 1:58 pm
  Hi Kelly! This soup makes A LOT! It will serve 12 generous portions. I’ve frozen leftovers and it’s great to warm up on a chilly evening when you don’t feel like cooking. I have never tried this in a slow cooker, just my large dutch oven or stockpot because I don’t know if it will all fit. Maybe in a 7 qt. slow cooker? If you do try that, I don’t see why it wouldn’t work…just saute the onion, carrots, celery first to soften them and then I would add them to the slow cooker. I hope you like this recipe. Let me know how it turns out! 🙂
Lydia @ Thrifty Frugal Mom says
July 17, 2015 at 9:56 am
Oh, this looks delicious! My mom makes THE best vegetable soup (her’s has a tomato juice base), but she doesn’t have a recipe for it, so I can never replicate it. And while this one is obviously a bit different, I really want to give it a try because it sounds so good! Pinning it to try once the weather cools off a bit. 🙂
Lydia @ Thrifty Frugal Mom recently posted…$200/MONTH MENU PLAN FOR OUR FAMILY OF 5 (POST #10)
- Shannon says
  July 21, 2015 at 9:43 am
  Thanks Lydia! I hope you like it:)
Karren Haller says
June 22, 2015 at 9:07 am
Your recipes look wonderful and I love the living room is beautiful!!!
Thanks for sharing on Oh My Heartsie Girl WW this week. Hope to see you again.
Have a great week!
Karren
Karren Haller recently posted…Bacon in Your Waffles?
Chelsie says
June 10, 2015 at 1:05 pm
This looks so yummy! I am a huge soup person and seriously could it it for days! Pinning for later!
Chelsie recently posted…What’s in my Blog Bag?
- Shannon says
  June 10, 2015 at 2:29 pm
  Thanks so much Chelsie! I hope you love it:)
marge crawford says
November 23, 2014 at 1:37 pm
I am making the loaded veg soup now and smells wonderful. I added in more veggies and a little veg. base broth. No red pepper since I do not like it nor garlic. I also added in a yellow and orange pepper . My place smells wonderful and I can not wait until I eat it. iT IS very easy to make .
- Shannon says
  November 24, 2014 at 6:13 pm
  Thanks so much Marge! I hope it was as good as it smelled! I love it because it’s comfort food that really good for you!
  - marge crawford says
    November 25, 2014 at 12:42 pm
    Shannon,
    It is wonderful. It makes a large amount and I gave some to my sister
    and she loved it too. And it is better the next day. So easy to make.
    I will be making this over and over.
    Thanks again for posting it. I love Soup.
    Marge
    - Shannon says
      November 25, 2014 at 1:13 pm
      Thank you so much Marge! I always like it more the next day too. You know, any leftovers freeze really well too. It’s always nice to have it on hand for a cold night or when someone is a little under the weather. 🙂
jessica says
October 19, 2014 at 6:02 pm
Can I throw all the ingredients in the crockpot. What about the tomatoe paste? Ive never tried anything with tomatoe paste in the crock pot.
- Shannon says
  October 20, 2014 at 9:13 am
  Hi Jessica! I have never made this in my slow cooker, but if you saute the vegetables first it might be okay. Tomato paste in the slow cooker should be fine though:)
janet fazio says
October 8, 2014 at 2:43 pm
This looks fantastic! Looking forward to making this and maybe tossing in some leftover rotisserie chicken.
janet fazio recently posted…Gluten, Dairy and Egg Free Apple Crisp
- Shannon says
  October 8, 2014 at 7:30 pm
  Thanks Janet! Some chicken would be delicious in this! Enjoy!
Michael Barton says
September 11, 2014 at 3:18 pm
Have you ever tried to cook fruit soup even has mixed vegetables and meat in the recipe? It is a Italian recipe …
tiffany says
See Also
Vegan Lentil Tortilla Soup
August 21, 2014 at 3:44 pm
How do I figure a portion size or nutritional facts? I know its all veggie so it can’t be high cal but this sounds delish and my diet is specific!
- Shannon says
  August 23, 2014 at 2:02 pm
  Hi Tiffany! You know, I never really figured out how much this serves, but it’s probably like 12 or 14 (1 cup) servings. It depends on how many veggies you really put in there, sometimes I like to add a few extra if I have them on hand. I usually eat about 1 cup of this and it’s very filling. You could just figure out calories for what you put in and then divide it by the 12 servings. I hope this was helpful:) Enjoy!
Betty says
March 6, 2014 at 8:41 am
A vegetable missing is.. okra. Okra really makes a good vegetable soup even better. This recipe sounds awesome. I’ll add okra to mine and leave off the broccoli. Thanks for sharing
- Shannon says
  March 6, 2014 at 8:51 am
  Hi Betty! What a great idea! Okra would be great in here too:)
violet gaither says
February 24, 2014 at 12:13 pm
Add some shredded chicken and use half chicken broth and water, who could not like it.
- Shannon says
  February 24, 2014 at 1:10 pm
  Thanks Violet! Sounds like a good addition for someone who really wants some meat in there!
Katie says
February 24, 2014 at 10:01 am
I just made this amazing soup this morning (and if BF will eat it, it will be more veggies than he’s had in a year) and have already sent it on to others.
I made a couple of changes that I thought I’d share. I lightly roasted one of the onions, the peppers and carrots in the oven at 400 degrees fro about 25 minutes before adding them to the soup. Like roasted ratatouille, the flavor really develops and gets sweet when you do this. I also added a little white wine and kale.
The next time I make this, I’ll add the tomato paste last, after everything else has cooked to preserve more of the green color and I’ll save the broccoli and frozen peas/ green beans to add after cooking/ right before serving so they stay crispy.
Great recipe! Thank you so much for posting. I love your blog!
- Shannon says
  February 24, 2014 at 12:10 pm
  Thanks so much Katie! 🙂 Roasted vegetables are so good too, I love this soup the next day as well because the flavor develops even more the longer it sits. Yum! I will have to add some kale the next time I make this too- what a great idea! I hope your BF likes it, I know my husband said, “Wow- there’s a ton of vegetables in here Shannon!” I said, “I know- that’s why is “LOADED Vegetable Soup!” Haha 🙂 Enjoy and thanks again for following along!
Deb@ Cooking on the Front Burner says
February 7, 2014 at 11:14 am
Shannon, Thanks for sharing this with us at our Marvelous Monday Party! Pinning! I love a soup that is full of veggies!
Deb@ Cooking on the Front Burner recently posted…Creamy Mushroom, Onion and Bacon Risotto
- Shannon says
  February 7, 2014 at 11:16 am
  Thanks Deb!
Shawna says
February 7, 2014 at 8:25 am
Fantastic soup! You do the same thing I do. I always freeze my leftover soup for later. It is sad though when you pull that last container out. Thank you for sharing it on our Four Seasons Blog Hop. Pinning now.
Shawna recently posted…Four Seasons Blog Hop #37
- Shannon says
  February 7, 2014 at 10:46 am
  You know, I do feel sad when I pull out the last container too! I like knowing I have it in there ready to go! 🙂
Diane says
February 5, 2014 at 11:06 pm
Hi there! Wanted to let you know that your soup is one of my “comfort food” features at Family Fun Friday. Hope you can stop by again this week!
Diane recently posted…Loving the Little Years – Chapter 5 “Spirited Riders”
- Shannon says
  February 6, 2014 at 8:15 am
  Thanks Diane! I’ll be there 🙂
Sarah says
February 4, 2014 at 7:14 pm
We’ve had too many of those frigid cold days around here, soup always hits the spot. I will be pinning this for the snow that is coming this weekend. Thanks for sharing.
Sarah recently posted…You Make My Heart Glow Valentine
- Shannon says
  February 5, 2014 at 8:24 am
  I know what you mean Sarah- these cold days just won’t stop! Stay warm and I hope you enjoy the soup! 🙂
Paula says
February 3, 2014 at 11:04 am
This looks really really good! Wish I had a bowl right now! Thanks for joining us at Marvelous Mondays. Pinned to my Marvelous MOndays board
Paula recently posted…Paypal Cash Giveaway
- Shannon says
  February 3, 2014 at 11:25 am
  Thank you Paula! It’s such a nice party!
Winnie says
February 1, 2014 at 6:44 pm
It’s not just a soup, it’s whole meal in a bowl, and it looks terrific!
It’s absolutely calling my name 🙂
Winnie recently posted…עוגת שכבות עם קרם פודינג תותים
- Shannon says
  February 1, 2014 at 8:15 pm
  Thanks Winnie! 🙂 My son was excited to get his vegetables in for the next 2 days with a few bowls!
Diane says
February 1, 2014 at 4:33 pm
Thank you for linking up at Family Fun Friday! I am pinning your soup for later! Blessings!
Diane recently posted…Loving the Little Years – Chapter 4
- Shannon says
  February 1, 2014 at 5:30 pm
  Thanks Diane:) Have a great weekend!
Gloria @ Simply Gloria says
February 1, 2014 at 1:49 pm
Those headaches are NOT fun. Happy you’re feeling better… and soup is always the best! Love veggie soup! Pinning!
Gloria @ Simply Gloria recently posted…Show Stopper Saturday Link Party, Featuring Brownies & Bars!
- Shannon says
  February 1, 2014 at 2:19 pm
  Thank you Gloria!
Happy Valley Chow says
January 30, 2014 at 6:30 pm
That soup looks amazing! Perfect for all of this cold weather we are experiencing 🙂
Happy Blogging!
Happy Valley Chow
- Shannon says
  January 31, 2014 at 10:25 am
  Thanks Eric!
Linda says
January 30, 2014 at 5:46 pm
That should make you feel better. I had that mess and it was no fun. I’m ready for Spring, warm weather and the garden. Thanks for sharing and feel better.
Linda
- Shannon says
  January 31, 2014 at 8:19 am
  Thanks Linda! I am feeling better now, thank goodness! Spring sounds so nice and it will be here before we know it- I can’t wait to get in my garden too 🙂
tinajo says
January 30, 2014 at 1:55 pm
I always enjoy a good soup during this season! 🙂
tinajo recently posted…When the going gets tough…
- Shannon says
  January 30, 2014 at 3:33 pm
  Thanks Tina Jo!

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