Hearty Southern Vegetable Soup


We use frozen vegetables in this simple soup for convenience, but if you have fresh vegetables on hand, they will work as well.

Hearty Southern Vegetable Soup
Serves: 2½ quarts
  • 3 tablespoons canola oil
  • 2 cups chopped red onion
  • ¼ cup minced garlic
  • 3 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 3 cups vegetable broth
  • 2 cups diced red potatoes (about ½-inch cubes)
  • 4 cups frozen mixed vegetables
  • 1 tablespoon honey
  • 2 teaspoons chopped fresh thyme
  • 1½ teaspoons kosher salt
  • 1¼ teaspoons ground black pepper
  • Garnish: chopped fresh thyme
  1. In a large enamel-coated cast-iron Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until vegetables are softened, 4 to 5 minutes. Add tomato paste; cook for 2 minutes, stirring constantly. Add tomatoes, broth, and potatoes; bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until potatoes are just tender, 10 to 12 minutes.
  2. Add frozen vegetables; cook until vegetables are heated through, 2 to 3 minutes. Stir in honey, thyme, salt, and pepper. Garnish with thyme, if desired.



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