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Serving: This soup is hearty on its own, but you can elevate it by serving it with a side of warm crusty bread, a fresh salad, or a dollop of sour cream.
Storing: The soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in individual portions for up to 3 months.
Reheating: Reheat the soup on the stove over low heat, adding a splash of water or broth if needed to achieve the desired consistency.
Variants:
Protein Boost: Add cooked beans (like kidney beans or chickpeas) or cooked lentils for extra protein.
Herb Variation: Experiment with fresh herbs like basil, rosemary, or bay leaves for a different flavor profile.
Spicy Version: Add a pinch of red pepper flakes or some chopped jalapeños for a spicy kick.
Creamy Version: Stir in a bit of heavy cream or coconut milk towards the end of cooking for a creamy texture.
FAQ:
Can I use frozen vegetables? Yes, frozen vegetables are a convenient substitute. Just make sure to thaw them before adding them to the soup for even cooking.
Can I make this soup in a slow cooker? Absolutely! Simply combine all the ingredients in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I add meat to this soup? Yes! Feel free to add cooked chicken, turkey, or sausage for a non-vegetarian version of the soup.
How do I make this soup vegan? This recipe is naturally vegan if you use vegetable broth. Just make sure to skip any non-vegan toppings like sour cream or cheese.
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