Easy Vegetable Soup Recipe | Beyond Easy!

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There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge RECIPE: PRE-ORDER MY BOOK! SUBSCRIBE ► ———————————————— ————————– ADD ME ON: Tiktok: Instagram: Pinterest: Website: Amazon: Facebook: .

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39 COMMENTS

  1. So I've been loving my allium mix of leeks, onions, shallots, scallions, chives, and garlic, sauteed with thyme and a new favorite Savory. I've been known to make up batches of this and freeze cupcake size amounts for later use. Vegetable wise I love squash either summer or winter varieties (I dehydrated patty pan squash so available year round) and lastly some stewed tomatoes and some canned beans.

  2. I just made your orange cake from the last video. It was crazy easy. I appreciated the tip of using foil towards the end of the cooking as it did take on quite a bit of colour.

    It was a delicious cake (I made it for my brother’s 60th birthday afternoon tea). Everyone enjoyed it; not a crumb left.

    Although, next time I’ll use butter instead of oil.

    Thanks again ❤❤

  3. I make vegetable soup regularly, and it can be very similar to yours. I never put string beans in my soup, though, as I just don’t like them in soup or part of any mix. I use dill as my green herb. That’s my favorite.

    I like to have leeks and parsnips prepped and frozen for soups. If I use those I don’t use tomatoes.

    Love peas and corn. Never developed a taste for barley.

    Sometimes I use pastina. Sometimes I make rice on the side and put it in the bowl and pour soup over it. As you said, you can really play with this.

    Spinach at the end melts into the soup.

    The mirepoix is an important start and I do love Yukon gold potatoes.

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