Recipe: Hearty Vegetable Soup

Perfect for rainy days – this hearty soup will serve 2-3 people. Pair it with a grilled cheese sandwich or sourdough bread and it’s pure heaven. Use a slow-cooker for best results.


For today’s soup, I did things a bit differently than normal. I focused on the soup base first and let it heat up while I chopped the vegetables. I almost never measure ingredients in my own recipes. How many people you are planning on serving will help you decide how much of each vegetable you should put into your crockpot or slow-cooker. This recipe made enough for lunch, and there is a full container of soup sitting in my freezer that will last up to six months.

Remember – cooking times on crockpots will vary. Use your own judgement when it comes to cooking time.

Preparation time: 20-30 minutes

Cooking time: approximately 3 hours in a slow-cooker

Soup Base Ingredients

  • Six cups of cold water
  • 2 bouillon cubes (beef, chicken or vegetable – your choice)
  • 1 bay leaf
  • Spices – salt, pepper, garlic, basil (season to taste)

Soup Base Preparation

  1. Pour six cups of cold water into your crockpot and turn on high heat
  2. Whisk in the bouillon cube(s) until dissolved
  3. Whisk in your choice of spices – I use salt, pepper, garlic, and basil
  4. Add bay leave and cover with the lid – slow-cooker should be on high
  5. You can add the green onions here while you prep the other vegetables

Vegetables Ingredients

  • 1 cup of green or yellow onions
  • 1-2 cups of finely sliced carrots
  • 1.5 cups of diced zucchini
  • 1.5 cups of diced mushrooms
  • 1 can of Japanese baby corn (frozen corn will do)
  • 1/3 cup of fresh cilantro (oregano will also work)

You can add more vegetables if you like. But this is all I had on hand for today.  Smaller pieces work better for soups as they cook faster. But – I like my soups hearty and tasty. I also wash all my vegetables before cooking them. Something I learned as a kid when I discovered a worm in my lettuce. Yuck!

Vegetables Preparation

  1. Onions – diced
  2. Carrots – round thin slices
  3. Zucchini – cut into halved slices
  4. Crimini mushrooms – diced
  5. Baby corn – full can – add a small amount of the juice in the can to the soup base

Throw in the vegetables all at once. Stir well. Leave the heat on high and let cook for about an hour stirring occasionally. At the one hour mark, turn the heat to low, cover, and let simmer for a couple of hours. At this point, you can add more spices if needed.

This recipe will serve 2-3 people. For a single person like me – I filled a large Rubbermaid container and placed it in the freezer. This will last up to 3-6 months – but I’m sure I’ll eat it before then. I saved some of the broth to use in recipes later this week.

For best results – place the soup in the fridge overnight and let the juices all soak in together. Reheat on the oven the next day and add another bay leave to the pot. You can also experiment with creamy bases to change things up. I find that soups taste amazing the next day and I can’t wait to have another bowl tomorrow.

If you try this recipe – let me know how it turns out for you!


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