This Back to Nature Vegetable Soup is refreshing and flavorful! Let those vegetable flavors shine through during your next meal.
I love big flavors—lemon, saffron, chili, wine. But my trip to Paris reminded me how full of flavors vegetables are all by themselves, naturally. This comforting Back to Nature Vegetable Soup lets the vegetables do the talking and is perfect for that in-betweeny time when the calendar says spring but the thermometer still says winter.
Every tasty soup needs some tasty bread on the side! Whether you prefer rolls, hearty brown bread, or fluffy flat bread, there's a side to suit everyone's tastes.
This Back to Nature Vegetable Soup recipe is...
- Easily gluten-free
How to Make Back to Nature Vegetable Soup
- Heat oil in a pan.
- Cook chopped vegetables, stirring occasionally, until they relax and start to soften.
- Add broth, bring to boil, then let soup simmer for 30 to 45 minutes.
- Add green beans and pasta and cook, covered, for another 10 to 15 minutes.
- Season with sea salt, pepper, and parsley and serve.
For full directions on how to make Back to Nature Vegetable Soup are in the printable recipe card below.
Variations for Back to Nature Vegetable Soup
You can easily make this soup gluten-free! Just swap out the noodles for a gluten-free variety. The texture will be slightly different, and you may need to adjust the cooking time. But either way, this soup tastes delicious!
Feel free to switch up the veggies in this recipe for any that you happen to have in your fridge! This is a great recipe for using up leftover vegetables. Just consider the hardiness of each vegetable and add them into the soup for the best cooking time.
Back to Nature Vegetable Soup
- 3 tbsp olive oil
- 1 leek chopped
- 3 cloves garlic minced
- 3 carrots chopped
- ½ lb mushrooms about 2 cups, sliced
- 1 red pepper chopped
- 2 ribs celery plus celery leaves chopped
- 5 cups vegetable broth
- ½ lb green beans about 2 cups, chopped into bite-sized pieces
- ½ cup noodles
- sea salt and fresh ground pepper to taste
- 1 bunch flat-leaf parsley chopped fine
- Heat olive oil in a large stock pot over medium-high heat until the oil turns lustrous.
- Add chopped leek, garlic and carrots. Cook about 5 minutes, stirring occasionally, until vegetables relax and start to soften.
- Add mushrooms, red pepper, and celery and continue to cook, stirring now and again for another 10 minutes, letting vegetables caramelize.
- Add broth, bring to boil, then cover, reduce heat to low, and let soup simmer for 30 to 45 minutes.
- Add green beans and pasta and cook, covered, for another 10 to 15 minutes, until pasta is al dente, the beans are tender yet maintain their bright lively greenness, and the broth slightly thickened.
- Season with sea salt and pepper to taste. Sprinkle in the confetti of parsley and serve.
Ellen Kanner writes the Meatless Monday column for The Huffingon Post, is the Edgy Veggie, a syndicated columnist, and Dinner Guest blogger on Culinate. She is also a contributor to Bon Appetit, Relish, Eating Well, Vegetarian Times, More, the Miami Herald and regional publications across the country including Pebble Beach and Palm Beach Illustrated.
Food Recipe Guide says
Great soup recipe