Hearty Old-Fashioned Vegetable Soup (Gluten-Free)

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.

Prep Time 10

Cook Time 35

Total Time 45

Servings 1 1/2 cups

Author Melissa Erdelac

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

Instructions

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.
3 tablespoons olive oil, 1 large onion, 3 medium carrots, 3 large celery stalks
Add the tomato paste, garlic, thyme, oregano, salt, pepper, and crushed red pepper. Cook about 2 minutes longer.
2 tablespoons tomato paste, 6 garlic cloves, 1 teaspoon dried thyme, 1½ teaspoon dried oregano, 1 teaspoon kosher salt, ¼ teaspoon black pepper, ⅛ teaspoon crushed red pepper
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.
2 bay leaves, 3-4 Yukon Gold potatoes, diced, 8 cups (2 quarts) gluten-free vegetable broth, 2 (15 ounce) can diced tomatoes
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.
15 ounce canned chickpeas , 1 cup frozen chopped green beans, 1 cup frozen corn kernels, 1 cup frozen green peas
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.
⅓ cup chopped fresh parsley, 1 tablespoon red wine vinegar

Notes

Storing and Freezing Leftovers

Store leftovers in an airtight container in the fridge up to 5 days. The soup is also freezer-friendly. Cool completely and freezer in freezer-safe containers up to 4 months. The potatoes may break down slightly upon thawing, but will still taste delish!

Adapted from New York Times

Nutrition