How long does homemade soup last in the fridge?

The key to keeping leftover soup fresh is to chill it quickly and then keep it cold. The best way to quickly chill soup is by setting the soup pot in a large bowl of ice water and stir it regularly to cool it quickly. Alternatively, ladle individual servings to resealable containers and place in the fridge (do not seal shut until they are cold. Refrigerate up to four days. Make sure to reheat it until it is simmering hot. Do not reheat more than once.

What side dishes go with vegetable soup?

Our favorite sides for vegetable soup are crusty bread, or soft freshly baked Whole Wheat Bread , Cornbread , Corn Muffins , Savory muffins and Garden Salad for even more veggies! Quesadillas , Grilled Cheese and Chickpea "Tuna" Salad Sandwich are also great serving suggestions for veggie soup!

What order do you put vegetables in soup?

First, it is important to start by cooking onions and minced garlic in oil. This caramelizes their natural sugars and releases fat-soluble flavor compounds. Next, add the harder veggies with the broth and let them cook in the simmering soup. Third, add the softer veggies toward the end of cooking. Add greens in the last few minutes.

Can this veggie soup be frozen?

This soup is excellent for freezing. Keep in an airtight container frozen up to 2 months. Defrost and reheat until simmering hot.

Can you make this in a slow cooker?

This recipe is not ideal for a slow cooker because sauteeing the onions, garlic and seasonings in step one is essential for rich flavor development. That said, you can do so and then transfer the sauteed mixture to the insert of the slow cooker. Layer in the ingredients for step 2 and cook on low for 4 hours. In the last 30 minutes of cooking add in the ingredients in step 3.

Garden Vegetable Soup

Description

This healthy Garden Vegetable Soup will fill you up with nourishing goodness! It can be customized to the veggies you have on hand, it takes less than an hour to make and is only 131 calories per cup. Perfect for lunches, dinners and meal prep.

Ingredients

Units Scale

1/4 cup extra-virgin olive oil
2 large onions, diced or 4 cups cleaned sliced leeks
1 1/2 teaspoons salt
1 tablespoon finely chopped garlic
1 tablespoon smoked paprika
1 1/4 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground turmeric
8 cups vegetable stock or low-sodium vegetable broth
3 large carrots, peeled and diced
3 stalks celery, diced
1 large white or gold potato (not russet) peeled if desired, cut into 3/4-inch chunks
1 bay leaf
1 whole sprig rosemary
1 medium zucchini, diced
2 cups trimmed and cut green beans (1-inch pieces)
1 14–ounce can diced tomatoes, preferably fire-roasted
1/2 cup frozen or shelled green peas, optional

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Instructions

Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onions (or leeks) and salt and cook, stirring often until the onions are starting to brown, 5 to 8 minutes (3 to 4 minutes for leeks). Stir in garlic and cook, stirring until the garlic is fragrant, about 1 minute. Stir in smoked paprika, oregano, thyme and turmeric and cook stirring to bloom the spices, 30 seconds.
Pour in broth. Add in carrots, celery, potato, bay leaf and rosemary and bring to a simmer over high heat.
Reduce heat to medium low and simmer until the potatoes are almost tender, about 15 minutes. Stir in zucchini, green beans and tomatoes, and simmer until the green beans and zucchini are tender, about 10 minutes.
Remove bay leaf and rosemary sprig. Stir in peas, if using, and heat through for 1 minute. Ladle into bowls and serve hot.

Notes

Make Ahead, Freezing and Reheating

Kep leftovers cold up to 4 days. Reheat in a saucepan over medium-high heat, stirring often until simmering hot. Alternatively reheat in the microwave on high power, stirring once or twice, until the soup is piping hot (about 5 minutes for 1 serving.)

This soup is excellent for freezing. Keep frozen up to 2 months. Defrost and reheat until simmering hot.

Prep Time: 25 mins
Cook Time: 45 mins
Category: Soup
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 2 cups
Calories: 284
Sugar: 13 g
Fat: 13 g
Carbohydrates: 34 g
Fiber: 6 g
Protein: 9 g