Hearty Old-Fashioned Vegetable Soup (Gluten-Free)

Name: Hearty Old-Fashioned Vegetable Soup (Gluten-Free)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 large onion (chopped); 3 medium carrots (peeled and diced); 3 large celery stalks (diced); 2 tablespoons tomato paste; 6 garlic cloves (minced); 2 bay leaves; 1 teaspoon dried thyme; 1½ teaspoon dried oregano; 1 teaspoon kosher salt; ¼ teaspoon black pepper; ⅛ teaspoon crushed red pepper; 3-4 Yukon Gold potatoes, diced (about 2 cups); 8 cups (2 quarts) gluten-free vegetable broth; 2 (15 ounce) can diced tomatoes (undrained); 15 ounce canned chickpeas (drained and rinsed); 1 cup frozen chopped green beans; 1 cup frozen corn kernels; 1 cup frozen green peas; ⅓ cup chopped fresh parsley; 1 tablespoon red wine vinegar

5 steps

Prep:10minCook:35min

If you are tired of average and underwhelming veggie soups, than this easy gluten-free recipe for homemade vegetable soup will make your tastebuds sing again. It channels the hearty, classic flavor of Gramma's recipe, but adds a little splash of something special to punch up the flavor. It's chock-full of a perfectly medley of chunky vegetables, like potatoes, beans, carrots, corn, peas, and tomatoes.

Updated at: Sat, 14 Dec 2024 12:11:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories170.2 kcal (9%)

Total Fat6 g (9%)

Carbs26 g (10%)

Sugars8.3 g (9%)

Protein5.7 g (11%)

Sodium977.8 mg (49%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large pot or Dutch oven, heat the oil over medium heat. Add the onions, carrots and celery and cook, stirring occasionally, until the veggies are crisp-tender, about 7 minutes. Meanwhile, mince the garlic and cut the potatoes.

Step 2

Add the tomato paste, garlic, thyme, oregano, salt, pepper, and crushed red pepper. Cook about 2 minutes longer.

Step 3

Add the potatoes and stir to coat with tomato paste and spices. Add the broth, undrained diced tomatoes, and bay leaves. Cover and bring to a boil over medium-high heat. Partially remove lid, lower the heat to a simmer, and cook until the potatoes are fork tender, about 20 minutes.

Step 4

Stir in the chickpeas, green beans, corn and peas. Return to a simmer and cook until the green beans are tender, about 3 minutes more.

Step 5

Remove from the heat and remove the bay leaves. Add the parsley and vinegar. Taste and season with salt and pepper, if desired. Makes 15 cups.

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