This ‘Homemade 5 Vegetables Soup’ is very yummy, easy to make, and can save you some money, too. After all, there are always some vegetables that have to go but do not really fit any recipe. Take them and make a yummy ‘Homemade 5 Vegetable Soup’; you can feed a family or make lunches for 3 days.
This “Recipe” started one day as my friend was on her way home from an overseas flight with her family. I knew they would be tired and jet-lagged, so I figured a good homemade vegetable soup would be just what they needed. While I was making the soup, I thought she might ask me for the recipe later because her family loves my cooking. But the truth is, I do not have one. It is just one of my soups that I make using my no-recipe freestyle cooking method.
I came up with the name ‘Homemade 5 Vegetables Soup’, took some pictures, and wrote down how I do it. Isn’t that how recipes come to be? Anyways, before you click away to the next recipe on the internet, keep reading. You might be glad you did.
Sound good? So let’s get started.
The base for a good soup is homemade soup broth. I make my own broth based on the recipe in the How Not to Die ” cookbook and freeze it; it is always ready to go. But you can take shortcuts with any broth or even water. Just make sure it is not loaded with artificial flavors and MSGs.
Then I use any vegetables I have, always starting with hard-boiling things like potatoes and finishing with acidic things like tomatoes, making sure that the potatoes are done before I add tomatoes. The varieties of vegetables do not matter, as long as it somehow fits together.
Here are a few yummy combinations:
Onions, potatoes, carrots, green beans, and mushrooms
Onions, cabbage, carrots, celery, peppers, and tomatoes
Onions, sweet potatoes, carrots, squash, and celery
Onions, carrots, celery, cauliflower, and broccoli
You get the idea. And who says it has to be exactly 5 vegetables, add 6 and it will be even better ;). Zucchini, mushrooms, and celery can go into just about any soup.
Use leftovers; they make a yummy soup, not just for a tight budget.
Here I sauteed some onions, celery, and mushrooms, added homemade broth and leftovers: about a handful of sweet potatoes, chickpeas, and potatoes. Added some frozen corn and peas, and finished with some spinach. It was super delicious.
Wait, mushrooms are not vegetables, but they still taste so good in vegetable soups.
Add some protein: Beans, lentils, and chickpeas add protein and keep you full for longer. You don’t need much to make it tasty. Most beans will have to be pre-cooked or canned.
Add some Grains: Grains are also a great addition. Barley, rice, or noodles all taste great in a vegetable soup. The additional carbs make the soup more filling.
Add some herbs and greens: Cut the greens into strips to make the soup look good and make it more nutritious. Kale or cabbage can also be blended. No one will know they eat kale ;).
Spice it up with your favorite herbs and spices. Dill, parsley, garlic, savory, cumin, cloves, bay leaf, are just a few to name. Again, get creative and make it yummy. Instead of salt, I like to use Bragg’s liquid amino acids, which add more than just a salty taste. Miso paste is another great substitute for salt in soups.
Use some good fat: Personally, I like to have some good fat in my soup to make the vitamins in the vegetables more available. In creamy soups, nut butter or blended cashews taste great. Also, seeds are a great addition to a soup; just sprinkle some on top. However, in soups where nuts and seeds are not suitable, I use 1 tablespoon of extra-virgin olive oil or coconut oil.
Make it creamy. Some veggies taste better blended, which also makes the soup creamy in a natural way.
This ‘Homemade 5 Vegetables Soup’ is very yummy and easy to make. Try it, and tell me what you think!
- 1 onion
- 1 tablespoon water or olive oil
- herbs and spices
- 2 quarts water and/or broth
- 1 bay leaf
- at least 5 vegetable varieties, greens, beans, grains, nuts, seeds, etc.
- Sauté the onion in 1 tablespoon of olive oil or water
- Add the herbs and spices to taste
- Add the broth and water
- Add any of the vegetables, diced or whole, to blend later
- Cook till done
- Blend some of the veggies or 2 cups of the soup, if desired, to make it creamy
- Enjoy
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Yummm! Soup in the winter is wonderful! I make my soup similar and don’t use a recipe. I usually throw in what ever is left in the fridge that needs to be used up! Have a great week!
Yep, that is how it goes, I see what has to go and than decide what my soup will be 😉
I love vegetable soup! So comforting and full of nutrients. I was cracking up when I read that you have no recipe. That’s how my vegetable soup and chili are. I need to write mine down though, for my kids. Thanks for sharing yours.
Yes, exactly, it is good to write thing down for the kids (and whoever wants it). My daughter already says that my blog is helpful for her, if she needs to make some food. Will be even more once she is moved out.
Your vegetable soup sounds a lot like mine. I don’t have a recipe either but it is very similar to yours. I keep chicken stock in the freezer for such purposes. Thanks for sharing.
I absolutely love vegetable soups – especially this time of year. We don’t get the cold like you do, but it’s always comforting & takes the chill off. I like to experiment with different combos, but you really can’t go wring with veggies – you can just about mix with anything. ~Renee