Homemade Veggie Soup! {1.28.13}


I’d have to say that one of my favorite things to “cook” is SOUP.  They are fun to make, eat, serve and  smell!  They are even more enjoyable in the winter months of course, but I enjoy making them all year round.  I think one huge reason why I love making soups is that they’re easy to modify if you’ve added too much of something or if you don’t have enough of another thing.  You can hide your mistakes easily through the creation of soup and that’s just great!!

So one of my most favorite recipes of all time is my recipe for Cauliflower Soup.  It is so delicious and perfect for any time of year.  It’s low calorie and super tasty!  It’s a pureed soup so to add texture, it’s topped with goat cheese, kalamata olives and diced tomato.  It doesn’t get much better than this!  Yummm!  I’ve got a killer Lentil Bean Soup with Smokies recipe too that I think you’ll enjoy.  I’ll try and get these recipes up soon as well…

For now, here’s the veggie soup I’ve just created…  It’s a bit of a chilly day here in Temecula so what better way to spend my day inside while the kids are snoozing than to make a big batch of homemade veggie soup!?  I have a bunch of veggies ready to use in the fridge so I gathered what I had and put them all together and I made veggie soup!  Easy.  Simple.  Delicious.  This is what I’m talking about!  Just make do with what you have, and most of the time it will work out!  Sometimes it so happens that you NEED an ingredient or two, but usually I can make do with what I’ve got if I’ve already decided that the ingredients I have will work.  My family and I are really trying to stick with our healthy lifestyle and it really does start in the kitchen.  So, ultimately, it’s up to me since I’m the one making the decisions on dinner.  This soup is SUPER healthy and Paleo too (minus the corn) :)



  • 1 8oz can tomato paste (could’ve used 2 cans)
  • 1 can diced tomatoes
  • 1 8oz can green beans
  • 1 8oz can corn
  • 1 bunch fresh asparagus spears (tips)
  • 1 zucchini, chopped in halves
  • 1 squash, chopped in halves
  • 12 baby carrotts, sliced
  • 1 cup frozen peas
  • 3 1/2 cups of water
  • pinch of salt, pepper, dried basil


I first opened all of the canned ingredients and dumped them into a large pot on the stove.  This included the tomato paste, diced tomatoes, green beans and corn.  I turned the stove on Medium heat.  Then I added the water and stirred everything together.

I then chopped up all of the fresh veggies and added them one at a time (including the peas).  Then I added the spices and stirred everything all together.  Once everything was combined I turned up the heat to medium high to get to a rapid boil.  Soon after it was boiling, I turned it back down to low and it’s been simmering ever since.  If I had a potato, I would’ve chopped it up and added it to this soup.  I think it would have been the perfect addition.  If I did so however, it makes it a bit more starchy and not Paleo either…so, whatever…

I suppose it should cook on the stove for at least 3-4 hours before serving, so the veggies get nice and tender.  Taste it and make sure there has been enough spices added.  If not, add away!  That’s the beauty of making soups!!!  This one is designed to just be a classic vegetable soup that is healthy and delicious.  You can obviously modify any of the ingredients to your liking and it will come out just as good, I’m sure.  Let me know what you think of this one, or one that you’ve made.  Thanks for reading!  Enjoy!


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