Very hearty and filling. Heat oil in a large soup pot or Dutch oven with a fitted lid over medium. In a large pot, over medium high heat, heat butter and brown the sliced beef for 3 or 4 minutes. Once the oil is shimmering, add the diced onion, carrot, celery. Im delighted you are excited about this soup. Recipe yields 6 bowls of soup. Its honestly the best Ive ever had, and I hope youll agree. Cook them in the stove with the lettuce until the carrots are no longer hard - if you can easily pierce a piece of carrot with a fork, they are ready. SandiT. And you can make it with chicken stock as well as vegetable stock. I have been making this soup for a few years now and it is my daughters absolute favorite. I see that you have been very busy, that's so great. Hi Kathy! Wait a few minutes for the oil to be hot and then add the garlic, onion, carrot, and celery and mix them together with a spoon. I made it as stated and would not change a thing. Thank you so much! Add the green beans, tomatoes, potatoes, cabbage, and liquids, cover, bring to a boil. Delicious! 4 ounces ( 115g) salt pork or pancetta, cut into 1/4-inch dice (optional) 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed 1 medium onion, finely chopped (about 6 ounces; 175g) 1 medium carrot, peeled and finely diced (about 3 ounces; 85g) 2 celery stalks, finely diced (about 3 ounces; 85g) 3 Add liquid and simmer: Add chicken broth, diced tomato and tomato sauce. This hearty homemade vegetable soup is full of fresh, wholesome flavors. All ingredients and amounts are negotiable. But I have something to say regarding the ingredients I prefer. This healthy chunky vegetable soup is vegan, vegetarian, gluten free and allergy friendly! 28 ounces Italian diced tomatoes 1 small onion 2 cloves minced garlic 8 ounces sliced mushrooms 3 carrots peeled and sliced 1 zucchini diced 1 yellow squash diced 2 cups green beans fresh or frozen 14 ounces kidney beans drained and rinsed 3-4 cups shredded cabbage 1 teaspoons Italian seasoning Salt and Pepper to taste Instructions Thank you. If youre looking for more detailed instructions, skip ahead to the recipe card. This vegetable soup was delicious! But definitely keep it separate until ready to eat. Bring to a boil. This softens them up and enhances their flavors. Italian Vegetable Soup with Spicy Sausage. It was really delicious! Ensure your spinach wilt in the pot, and then you can serve the soup with some fresh thyme for the best flavor. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. STEP 2: Turn off saute and add the vegetable broth. Have some vegetables that are nearing their expiration date? Love the photo and the idea for using leftover pot roast! Once boiling, reduce the heat so that the soup is gently simmering, cover, and allow to cook for 15 minutes, or until the vegetables are tender yet have a slight bite still. Increase the heat to medium-high and bring the soup to a boil. cup torn fresh basil ounce Parmesan cheese, shaved Directions Step 1 Heat a large saucepan over medium heat. I confess that while I took most of the recipe as written, Id originally begun prepping the also terrific Veggie soup from Mollie Katzens Enchanted Broccoli Forest (1st variation, the Multi-Veg) so the final result ended up being a hybrid version; very-similitude here just the seasonings were varied. It's been a long time. And if you're reheating, then you can add some directly to your soup and reheat together to warm up the rice. Instructions. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Oh She Cookswas created by a husband and wife team that has been cooking for their small family for decades. Any of these will work: Well use several simple techniques to build flavor as we cook this soup. Best vege soup Ive ever had!!! Youre welcome, Julean! However, if you dont have thyme, choose the substitutes, instead! But that will knock you out for a two hour nap so tread carefully. Made this as my family are recovering and I was craving something with lots of nutrients. Stir in the garlic and cook for 15 seconds then add the chipotle sauce, granulated garlic, granulated onion, Italian seasoning, and chili powder. I love raw cabbage but I dont like it in soupshonestly I dont like cooked cabbage at all. My neighbors had delivered a huge basket of fresh veggies from their garden and I had no idea what to do with them all. Are you sure you added all the spices in? I added frozen corn and spinach, and frozen kale. Now, I might not have the most acquired taste, and I might not be a professional chef, but that doesnt mean I dont have some great ideas and strategies. Ingredients 2 cups chopped baby carrots 2 baking potatoes, cut into cubes 1 small sweet onion, chopped 2 stalks celery, chopped 1 (14 ounce) can great Northern beans, rinsed and drained small head cabbage, chopped 1 (14 ounce) can diced tomatoes 2 cups cut fresh green beans (1/2 inch pieces) 1 (32 ounce) carton chicken broth ), 3 oz of snow peas and then cut them in half diagonally, Teaspoon of red pepper (Youll crush them up). I saute the mirepoix in the pressure cooker before adding the tomatoes, but the other veggies are frozen! Thank you so much for this recipe. Simmer uncovered for another 5 minutes. This site is dedicated to bringing thorough and insightful answers to some of our most common cooking questions. Taste and add any seasonings as needed. Hello! How to make Polish sauerkraut soup. Instead, chop them up and toss them in the soup. It kind of rose to the top. Thinking of trying this out. The zest gives it an extra lift. I did leave out the tomatoes to cut the acidity a little, and went with herbes de Provence instead of Italian seasoning. Yes! This website is full of easy and practical tips on freezing, reheating, dehydrating, or just about anything else you could do with food. Had purchased a container of Trader Joes garden vegetable hash that had to be used and I wasnt feeling the social-media inspired egg/hash combos so looked to see if you had a good veggie soup recipe it would work with. = ). WOW!!! Along my journey, I actually really fell in love with writing about food. It should not be considered a substitute for a professional nutritionists advice. Next, cool for a duration that is long enough to heat your tofu. Discard bay leaves before serving. 15 vegetables in total. Would that ruin the vegetables or make them too mushy? Oh when I saw too many Snickers, I thought you made a post about me! Big thanks from my mom and me. I used zucchini & green beans as my seasonal veggies, but I think any of your suggestions would be delicious. Cook's Note: This recipe was originally published in 2018, and has been updated with even more love! Thank you for sharing what vegetables you use, Jaci! Add to the pot and stir for the perfect combination. Allow them to cook for a minute or two in the residual heat then add everything else. Let me know if you try it! Pressure cook on high for 4 minutes. My family loves it. This is by far my favourite vegetable soup (& my meat eating familys). Turn the heat down to medium-low heat and allow to simmer for about 35 minutes. Add the garlic, salt, and Italian seasoning to the pot and constantly stir for one minute until you feel it fragrant. Makes 8 servings of very thick soup. Hi Jeanie, that's fantasticperfect vegan-friendly pick! Manually release and set back to "saute". Very nice recipe chef . Thank you for sharing the recipe! We love the addition of curry. Stir frequently. Add the potatoes, beef broth, chicken broth, cream of chicken soup, and milk. Hi, I prefer this as written. Theyre some of my favorites! I make it often to have something healthy on hand! In fact, I usually use vegetables that are no longer so fresh for salads but work wonderfully when cooked in soup. I'll be honest with you, I started this website because someone told me I couldn't and I needed to prove them wrong. I'll be subbing in onion for the leek due to an allergy to leeks. Youre welcome, Caryn! This garden vegetable soup recipe is simple and satisfying! Meanwhile, with a sharp knife, finely chop the parsley and cilantro. Oh my!!! Prep Time: 10 mins. Me, too. I was never one of those kids that didn't like to eat their veggies, funny enough. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes. I appreciate your review. Any suggestions on what to do to try that? I made this a while ago and loved it. Thats great, Jen! Storage suggestions: This soup keeps well in the refrigerator for about 4 days. Hope you're feeling better. Its rainy and cold todayGiessen whats on the menu? I added some orzo which I love but I'm sure it's fabulous just as written. I appreciate you taking the time to review. Hi Ingrid!! This is exactly what I was looking for, thank you! In a large pot, heat 2-3 tbsp olive oil on medium heat to medium-high heat, and saute the chopped onions and garlic. Sorry, Mom. Your title says it all! Cook Time: 6 hours. Sure! Thank you for such an amazing recipe XX. Stir with a spoon and cook covered for about 10 minutes, until the carrots are tender. 6 cups vegetable broth 1 teaspoon dried thyme teaspoon oregano 1 teaspoon salt teaspoon black pepper 3 15-ounces canned white beans drained and rinsed 2 cups baby spinach Fresh parsley finely chopped, for serving Grated parmesan cheese for serving Instructions In a large pot or saucepan, heat olive over medium high heat. This website has partnerships with services including, but not limited to, Amazon.com. Dont think Ill do that next time. Stir. My husband, who prefers a meal with meat, even commented how good it is. Fry slowly a) vegetables in hot butter for 3-5 minutes. Thanks for great ideals and great recipes. I always recommend that any pasta or quinoa, etc. It was filled with whatever vegetables she had on hand she wanted to make sure to use up while they were still fresh, as well as lots of herbs and seasonings. Since the canned tomatoes have salt I do not add any more. But, in a pinch, this way is delicious. Your vegetable soup is magnificentadding harissa works with the heat seekers in the fam. It made a ton of soup and will be freezing extra! Now, youve got the fantastic vegetable soup without tomato. Repeat with another tablespoon of oil and the remaining steak, and remove the steak similarly once it is cooked. I appreciate you taking the time to review. Loved this recipe idea of which Id had similar as a child and not done since. Fantastic, Mary! This is affordable, delicious, and healthy. How do you think this recipe would fair if I let it simmer for a couple hours? Cookie and Kate 2010 - 2023. Check out this Chicken and Dumpling Soup, this Sausage Soup, this Sausage Tortellini Soup, this Italian Vegetable Soup with Spicy Sausage, this Beef Barley Soup, or this Alphabet Soup! I made this soup over the weekend and LOVE it! Other than chopping the vegetables, it came together quickly. Thanks Karen, Hi Karen, I don't see any reason it couldn't be! eggs, vegetable, sea salt, chilli flakes, boiling water, milk and 5 more Spring Minestrone Soup with Chickpeas Feasting at Home garlic cloves, croutons, salt, veggies, stock, fennel bulb, olive oil and 15 more Spring Vegetable and Chickpea Minestrone- Feasting at Home water, minestrone, coriander, veggies, garbanzo beans, chicken and 16 more I appreciate your kind words. We love having soup for a bit of a lighter dinner too. Cover and cook on High for 4 hours or Low for 6 hours. This soup is a great way to lighten up heavier meals, especially as we get into the holidays. Hi Diana, You can try it without tomatoes and increase the other vegetables. ingredients Units: US 1 12 cups of diced yellow onions 2 teaspoons salt 2 teaspoons pepper 2 tablespoons olive oil 2 cups of diced potatoes 2 cups of diced carrots 1 12 cups celery 2 cups kidney beans 2 cups black-eyed peas 2 12 cups corn 8 cups chicken broth 1 (14 1/2 ounce) can crushed tomatoes 1 (12 ounce) can stewed tomatoes My daughter asked if I would make some basmati rice to serve with it and it was delicious. STEP 1: Set the Instant Pot to saute on high for 5 minutes. I just came back here to make this soup for a second time and realised I didnt leave feedback for my first attempt so here goes: Thank you so much, Jeanie. 3. . Cook with lid on for another 10 minutes. Its just not my favorite. Ingredients 3 cups vegetable broth 1 and 1/2 cups water 4 garlic cloves, minced (or 1 and 1/2 teaspoons garlic powder) 1 medium onion (I use sweet vidalia) 5 yukon gold potatoes, or about 2lbs potatoes of choice 4 celery stalks 4 medium carrots Taste the soup before and after these additions, and youll notice a big difference! Would this recipe work without the tomatoes? Add bay leaves, smoked paprika, salt, thyme, basil, oregano, pepper, and vegetable broth; gently stir until everything is well combined. Stir to combine. Prepare a batch and youll have a healthy side dish ready to go for the rest of the week. Sure! Hi Stacey, I always love to hear from a fellow Michigander! Couldnt get any better! Im happy you enjoyed it! Thank you. I also added fresh italian parsley and origanum. SO easy to make, the steps were very straight forward, the ingredients so easy to find and the taste was simply rewarding. Thank you for this recipe. Stir in frozen vegetables and chickpeas. 1. Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, Parmesan rind (if using), salt and pepper in a 6-quart or larger slow cooker. 2 teaspoons Italian seasoning. Super easy amazingly delicious nutritious are properly the exact words to depict the soup. Enjoy! I didnt design this one for canning so I cant speak to that. Wonderful soup! Cook time: 20 minutes ▸ Categories budget friendly, dairy free, egg free, fall, favorites, gluten free, Mediterranean, nut free, pack for lunch, pantry friendly, recipes, side dishes, soups and stews, soy free, Thanksgiving, vegan, winter ▸ Ingredients butternut squash, carrots, celery, green beans, kale, potatoes, spinach, sweet potatoes, Vegetable enthusiast. Remove the steak with a slotted spoon. If you love spice like me, you might even want to double the amount at the end (add to taste). With that said, you can always make this dish a little heartier if you want to. I appreciate your review. Approximately 30 minutes before eating, add remaining vegetables and seasoning and turn heat to HIGH on slow cooker. I'm Paula. I appreciate your review. I've been craving something sweet and this looks perfect! Hello! Cook for 25 minutes, then remove the lid and add the chopped greens. I saw someone put orzo in the recipe- at what step would I put that in? It is ideal for dinner, especially when you are craving something a little lighter. Youre welcome, Christy! Fabulous! I think you'll really find some healthy comfort in this soup, and I do hope you're able to peruse and find many more recipe to keep your belly full and warm during the cold Michigan winter. Hi Marguerite, it's actually a lot less complicated than thatgo ahead and prepare the recipe all the way through! 3 tablespoons extra-virgin olive oil 1 medium onion diced 2 celery stalks sliced 2 large carrots sliced Salt and pepper to taste 4 yukon potatoes diced (3-4 cups chopped) 1 teaspoon dried thyme 2 garlic cloves minced 3 cups low-sodium vegetable broth 2 cups peas frozen 2 cups corn frozen 2 cups plant-based milk Fresh parsley for serving It is a recipe that turns out as written..Keeper definitely.. Christine, that's fantastic! This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter. So yummy! My vegetable soup is somewhat like a scavenger hunt. We always have soup for dinner. Thank you, Kate! So cook up and keep that rice separate, and just add spoonfuls directly your bowl as desired. Meanwhile, in large pot, add tomato sauce, tomato paste and 2 more cups of water while cooking over medium heat. Delicious Vegetable Soup!!! I made it last night, simply delicious . . Thank you so much for sharing your work! Sue, that is so, so trueit is the little things that make all the difference, in this case the little squeeze of lemon as well as the butter bring a little something extra. I adore easy soups using leftovers and frozen stuff, but leftover pot roast is a misnomer in my house, it magically gets gobbled up! Can we still be friends? How To Make the Greek Yogurt of Your Dreams, How To Keep Romaine Lettuce Fresh: Make It Easy To Eat More Salad, Savory Bread Machine Loaves and Yeast Rolls, Crusty French Bread (Mixed in a Bread Machine), My Favorite Dinner RollsThe Original Recipe, How to Make Herb and Garlic Rolls With Your Bread Machine, All-Clad SD712D51 4 Quart Deluxe Slow Cooker, Stainless Steel. Or chickpeas could be nice. Serve with a fresh fruit salad and warm rolls. I have made this soup many many times and it is always delicious and amazing. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours. Thanks!! Hey! Another great thing about vegetable soup is that it is so versatile. Stir well and saute until potato begins to soften (about 5 minutes). Instructions. Stir in all remaining ingredients except fish. Remove from heat. And we can freely taste it with many savory dishes. Cook for about 25-30 minutes or until vegetables are tender. They said that there is no room left in the world for another food blogger. If you want to bump up the satisfaction factor even more, top with a little cheese or avocado. Add turnip, carrot, onion, and celery, and cook until softened, about 10 minutes. Add the onion, celery, carrots, and garlic. Vegetable Soup without Tomatoes Recipes 68,517 Recipes Last updated Dec 26, 2022 This search takes into account your taste preferences Chicken Soup for the Soul Naughty Naturopath Mum. Add broth and put in fridge? Add b) vegetables and bring to boil again. Ingredients Aromatics 1 Tablespoon of coconut oil 1 medium yellow onion (It'll be diced into small squares) 1 Tablespoon of curry powder 2 Tablespoon of red curry paste teaspoon of turmeric Three garlic cloves (Mince them for use) 1 Tablespoon of fresh ginger (Mince it for use) Tablespoon of lemongrass paste Veggies Very happy to read the soup has been on repeat for you, and the barley will be such a delicious add in. Thank you, Hi Phoebe, oops! Now check out this recipe with butternut squash, but what does a butternut squash taste like? Added two cans of great northern beans for protein. Thank you so much! Thank you for sharing it, Kate! Thank you for sharing this. Accessibility Policy Comment Policy Nutrition Disclaimer Photo/Recipe Policy Privacy Policy, Subscribe to our newsletter! Cookie and Kate is a registered trademark of Cookie and Kate LLC. Sometimes I will saut ground chicken to go with it. In a large pot, warm the oil over medium-low heat. I love your addition of orzoI think this delicate pasta goes wonderfully with this broth-y soup. Add the onions and carrots and cook for 4-5 minutes while stirring frequently. Thanks for the recipe. Hungry for more delectably cozy soups? Cook for a few seconds. Is there anything you can recommend as a substitute? Thank you for your effort . Used more than 2 cups of seasonal veggies since I love really thick soups. Its super flavorful, I added the curry powder and the red pepper flakes (a little extra of both), amazing! Reduce the heat and simmer covered for 30 minutes until the zucchini and green beans are tender. Thank you for reporting back, Ellen. Take a look at what ingredients I am going to use for this charming soup: Using the canned green beans, in my opinion, is just as good as fresh beans. And even though that delicious vegetable soup was pretty basic, made without the addition of any meat and simmered in a basic stock, little was quite as cozy and enjoyable as a nice, big bowl of it with some warm bread on the side. It goes real well with French bread or sandwiches such as BLTs. I love greens but didnt have any in the bin yesterday so no spinach. So glad you enjoyed, and I appreciate you sharing your experience with me! Thank you for sharing. Cover partially and simmer for 30 minutes. The wonderful thing about soup is that you can prepare it 2-3 days ahead of when you'd like to serve it, and the flavors will only get more intense and delicious. Seriously good soup! I wanted some protein in it, so added a can of black beans and a box of chickpea pasta. It was so good, very healthy. Add garlic, zucchini and green beans; saut for 2 minutes. Bring to a boil & then continue to cook over low heat until volume is reduced to half. I LOVE this vegetable soup recipe. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown. The spices are really the key. Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Add the garlic, curry powder and thyme. Add the water to your slow cooker. Vegetable soup is classic, simple, and healthy. So go ahead and just make it start to finish, ahead of when you'd like to serve it, and just keep it in the fridge. Garnish with chopped fresh parsley, if desired. My husband does not like soup as a rule but this was the exception he went back for seconds! Of course, we use certain vegetables for this soup, but you can use whatever vegetables you have on hand. Would you recommend about 5 minutes cook time in the instant pot? Im happy to hear you enjoy it, Haylee! I think the addition of the wild rice would be terrific. Season with salt to taste and simmer for another 5-8 minutes. Dice the cabbage, cut the carrot into small slices, bulb onion into half rings, chop up the garlic and wash the rice in cold water. dutch oven or pot, heat water/olive oil over medium heat. Hi, I'm just getting over covid and it's way too hot for me to be cooking on the stove, so I'dlike to make this in the instant pot. Around that time, chop up the veggies and add them to the pot. Sometimes to add little bit of a smokey flavor to it I place a chunk of onion on my burner and then add it to the broth. Thanks so much for letting me know. Stir in the lemon juice. But I have a freezer full of frozen vegetables Id like to get rid of. I am beyond thrilled that she enjoyed it so much (with your terrific alterations), and I hope it comforts her and lifts her spirits. SO good! I dont have a particular brand, but I try to buy organic when I can. I feel like good plin-old eggie soup is so often overlooked for the other more attractive or comfy or just more cool soups like lentil or minestrone or even mushroom-barley soup: in fact, that so common it reminds me (doggy reference coming at ya)of when, in a multiple-dog home, the problem dog who needs extra supervising to keep out of trouble, causes the owner to unwittingly give less attention to the more senior dog with her picture perfect manners and sweet natureO.K. Great to hear, Lenore! I shared it with my son and now he is a fan and makes it regularly. The best vegetable soup ever! Vegetable broth keeps this soup vegetarian/vegan. I was at the grocery store this morning and picked up ingredients for vegetable soup. Leave it out if you disagree. Add carrots, celery, garlic, shallot, tomatoes, tomato paste, vegetable juice, corn, green beans, basil, bay leaf, salt and pepper, stir to combine. Thank you for sharing, Nina! I appreciate your review. To make vegan vegetable soup in an Instant Pot: Saute the onions, carrot and celery using the saute function on your Instant Pot. Can't wait to try your Octoberfest potato with sausage. Pour in the remaining ingredients except for the peas. Sending lots of love and hugs to you Danixoxo. Cover and reduce to a simmer. Add undrained canned tomatoes, broth and Worcestershire sauce. I even found a bag of frozen veggies with NO okra today. Theyre by far my proudly dishes and comfort soups without having to use tomatoes. Love this recipe! Hope you feel better, Jae! I did cut down on the heat just to taste the veggies better. I substituted book choy for the kale . Of course, we will always be friends, my dear. And perhaps you'll even be able to find a few more light and simple recipes here on the site that your precious momma may enjoy. Add stock; bring to a simmer over medium-high heat. The only thing I would add is a big onion chopped up, but I know you are not a onion fan, me on the other hand cant live with out them :). I feel with vegetarian meals the taste frequently exceeds my expectations. Once melted together, add in the leeks, carrots, parsnips, celery and diced potatoes, plus a pinch or two of salt and black pepper, and cook those together for about 3-4 minutes, or until they begin to become slightly translucent. You will certainly yearn for the veggies the whole day and night. First and foremost, please know my heart goes out to your mom, going through chemotherapy. See our, Please let me know how it turned out for you! This is my familys new go-to veggie soup recipe! It's a stellar way to make tasty use of the veggies that are begging to be used up in that veggie drawer in the fridge! Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and teaspoon of the salt. Ive been making this vegetable soup for years, never fails to please a crowd and even the kids! Remove bay leaves and stir in lemon juice. Cook on LOW for 8-10 hours. My mom used to do it when I was a kid. I release after 7mins and add the frozen spinach and lemon juice. Funny, I dont really like Halloween either. I love hearing from you, and your feedback encourages other readers to try the recipe. Stir to combine. Did I mention that its vegetarian, vegan and gluten free for all to enjoy? You know how most vegetable soups are pretty tired and blah? Our free email newsletter delivers new recipes and special Cookie + Kate updates! This looks amazing. I appreciate your review. Oh my! Today it only 20 Celsius, so a perfect day to make it. To get started, I place a medium to large size soup pot over medium-high heat, and add in a little of both olive oil and butter, followed by my aromatics and vegetables, then stock or broth. Add the potatoes, cabbage, and bay leaves. Stir and cook for 1 minute. Thank you so much! I used a lot more than two cups of seasonal vegetables, maybe 4 or more. All rights reserved. This is because any hint of softness on a normally crunchy veggie will blend in with the rest of the ingredients. Made with organic vine-ripened tomatoes in a smooth, creamy tomato base. A wonderful tasty soup, even though I didnt have a lot of the vegetables called for, I improvised. Not only did my husband love the soup and have a second helping, he said he didnt even miss there being no meat. Sauting these ingredients for about 1 minute wakes up their flavors, but isnt long enough to risk burning the garlic (burnt garlic tastes awful). This was so delicious! Take a little cup and add cup of the hot broth to stir in the miso paste until theyre dissolved. I also added lentils for some added protein so had to add more water than the recipe stated but that didnt detract from the taste at all. Hearty soup! Your email address will not be published. Im sorry to hear that, Lisa. Usually, Im not too fond of boiled okra, but I love it in a soup recipe for some mysterious reason. Its my go to for when someone is sick! Hi! Great to hear, Janet! I appreciate your review. I made this soup for my mom who is undergoing cancer treatment and has no appetite for ANYTHING, and she loved it! You probably wont be able to pinpoint the flavor, but it adds some subtle intrigue and warmth to this soup. I added quite a bit more curry and spice to knock your socks off a bit and it really hit the spot. I want to make it again tonight. Wow, this soup was great! The beauty of a vegetable soup recipe is that it truly is deliciously healthy and easy, made pretty much with whatever vegetables one has on hand. Uncover the pot, add the corn kernels, green peas, and chopped fresh herbs. (, 20 oz of firm tofu (drain and dice them up! Noels. Your vegetarian recipes are THE best, even for meat eaters! Add the Italian seasoning and the dried parsley, along with the garlic, and stir those in to incorporate. Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste. Its an all around fantastic soup! May I know vegetable broth you use? Let me know what you think! Add potatoes, garlic, oregano, salt, pepper, thyme, and rosemary; cook 5 more minutes, stirring often. Add onion and salt, and cook, stirring often until the onion is softened and starting to brown, 8 to 10 minutes. You will likely want to adjust the seasonings (more salt possibly) and use the same amount in ounces as listed in the recipe. Add remaining ingredients, bring to a boil, reduce heat to low and simmer 25 to 30 minutes, or until vegetables are tender. To the slow cooker add diced tomatoes, potatoes, green beans, tomato paste. I used her more conventional seasonings (thyme, dill, a little tarragon) but added the extra flavor layer idea NOT with curry powder (loved that twist!) Add carrots, celery, onions and garlic, saute for 4 minutes. I will most definitely make it again.