Soup season has arrived for most of us and I say bring it on. There is nothing better than a cozy bowl of soup on a chilly day that just feels like the ultimate food hug. It’s hard to pick a favorite soup for me, because I have so many that I love, but a classic vegetable soup is always high on the list in my opinion. Vegetable soup can sometimes be bland and lack luster in flavor, but I am here to tell you that this recipe for the best vegetable soup is going to change your mind about how tasty a bowl of vegetables in a delicious broth can truly be. I amped up the flavor in this recipe to make it the ultimate vegetable soup that you will crave all season long.

What I love about this recipe is that you can use whatever vegetables you prefer in your soup. I usually tend to stick to the classic carrots, potato, peas, corn and veggies along those lines, but sometimes I switch it up and add in some kale, or whatever other vegetables I have that need using that week. You can even use all frozen vegetables if you want to make it even easier of a recipe! I will say the non-negotiable for me is homemade stock because it truly adds a whole other depth of flavor and I promise it is way easier than you think, just check out my recipe to see for yourself.

The other secret to my recipe is that I add in some miso paste into the soup, which might sound odd to you, but trust me on this one. It adds a delicious savory umami flavor that is in the background of every bite that has you wondering hmmmm what is that? It truly takes this soup recipe to the next level. You can find miso paste on most Asian food aisles in your regular grocery store, but of course this is an ingredient you can leave out if you prefer or cannot find. I will say it is truly delicious in this recipe if you can find it.

I also added in some chickpeas to this recipe for a little protein boost and you could really use whatever beans you have on hand! I am telling you that this vegetable soup is going to become a family favorite at your house. I serve it up with some dinner rolls or grilled cheeses and my hubby and kiddo go nuts over it. My five year old ate two bowls of it just last night, so you know its a winning recipe! You definitely will have to add this to your list of must make soups this season and I promise you won’t regret it!

For more soup recipes, check out my favorite soups of the season!

Ingredients:

• 8 Cups Homemade Chicken Stock (or you can substitute vegetable stock or beef stock)

• 1 Diced Onion

• 4 Finely Minced Garlic Cloves

• 1 Cup Chopped Carrots

• 1/3 Cup Diced Celery

• 1 Cup Green Beans, sliced in half

• 1 Cup Corn (can use fresh, canned, or frozen kernels)

• 1 Cup Frozen Peas

• 1 Diced Potato (I leave skin on, but you can also peel if you prefer)

• 1, 15 oz. Can of Chickpeas rinsed and drained

• 1/2 Cup Frozen Lima Beans

• 1 Cup Diced Zucchini

• 1 Tbsp. Tomato Paste

• 1 Tbsp. Miso Paste (optional, but highly recommended)

• 1, 15 Oz. Can Diced Tomatoes

• 1 Tbsp. Fresh Thyme Leaves

• 2 Bay Leaves

• 1 Tbsp. Kosher Salt

• 1 Tsp. Fresh Cracked Pepper

• 1 Tbsp. Olive Oil

Directions:

• Preheat a large pot over medium heat and add olive oil.

• Add in onions, garlic, carrots, and celery and season with 1/2 of the salt and pepper and sauté for about five minutes until vegetables start to soften.

• Add in tomato paste, miso paste, thyme leaves, and bay leaves at this time and cook for 1-2 minutes.

• Add in diced tomatoes and stir to combine.

• At this time add in chickpeas and then add stock to the soup and season with the rest of the salt and pepper.

• Bring to a simmer and then add the rest of the vegetables. (If needed, turn up heat to get back to a low simmer.)

• Let simmer for 15 minutes or until potatoes and carrots are tender and then taste for seasoning. If you desire more salt and pepper, add it at this time.

• Let cook another 15 minutes at least or up to a couple of house and serve when ready with warm dinner rolls or grilled cheeses.

Note: You can use frozen vegetables here or any other veggies that you want in this soup. For dinner rolls simply twist up some crescent rolls, brush with butter, and sprinkle with everything bagel seasoning and bake as directed.

How good does a bowl of this vegetable soup look? I’m telling you that you have to try this recipe out for yourself!