Vegetable Soup

Yes, this soup freezes exceptionally well for up to 3 months. Cool completely, then transfer to freezer containers or zip-top bags. Thaw overnight in the refrigerator and reheat gently over medium heat for 15-20 minutes, stirring occasionally. The vegetables may soften slightly upon reheating but flavor improves after a day.

Swap zucchini for yellow squash, green beans for peas, or potato for sweet potato. Add spinach or kale in the last 2 minutes of cooking, bell peppers, mushrooms, or cabbage. Avoid watery vegetables like tomatoes as a main ingredient—the canned tomatoes provide enough tomato flavor.

Most often it's undercooked aromatics—the onion, carrot, and celery need a full 5-7 minutes of sautéing to develop flavor. Taste before serving and adjust salt and pepper; a full teaspoon of salt and ½ teaspoon pepper per 6 cups is typical. Adding dried herbs at the beginning (not end) allows them to bloom into the broth.

Yes. Sauté the aromatics (onion, carrot, celery, garlic) in a skillet on stovetop for 5-7 minutes, then transfer to a slow cooker with broth, tomatoes, potato, and herbs. Cook on low for 6-8 hours or high for 3-4 hours. Add delicate vegetables like zucchini and green beans in the last 30 minutes to prevent them from becoming mushy.

Pair with crusty bread, grilled cheese sandwich, or garlic bread for a light lunch. Top with grated Parmesan, fresh basil, or a drizzle of olive oil for added richness if desired.

Refrigerate in an airtight container for up to 4 days. Reheat gently over medium heat, stirring occasionally, until steaming—about 10-15 minutes. Add a splash of broth if it's thickened too much. Reheated soup can be thickened by simmering uncovered or thinned by adding broth.