Mixed Vegetable Soup Recipe

My Sister's Simple, Yet Satisfying, Mixed Vegetable Soup

For years, I've been making this delightful mixed vegetable soup, a recipe passed down from my sister, a dietitian who knows a thing or two about healthy and delicious eating. It's become a holiday staple in our family, a comforting and flavorful dish that everyone looks forward to. The beauty of this soup lies in its simplicity. It's not a complicated recipe, requiring no exotic ingredients or complex techniques. Just simple, fresh vegetables simmered to perfection in a light and flavorful broth. The sweetness of the carrots and the slight tang of the tomatoes perfectly complement each other. It's a soup that embodies the spirit of togetherness and heartwarming family gatherings, a memory as comforting as the soup itself. Every spoonful is a taste of happy memories made around the table, surrounded by loved ones. The rich, nourishing broth warms you from the inside out, a perfect counterpoint to the chilly evenings of the holiday season.

The process of making this soup is as relaxing as the result. The gentle sauteing of the vegetables in butter, the simmering broth filling the kitchen with its inviting aroma – it's a meditative experience. I often find myself lost in thought, reminiscing about past holidays and anticipating the joy of the ones to come, as the vegetables slowly soften and the flavors meld together. My children often help with the preparations, learning the simple steps involved and developing an appreciation for good, home-cooked food. This recipe is more than just a recipe; it's a way to connect with family, create memories, and nourish the body and soul. It's a testament to the simple pleasures in life – good food, good company, and good memories. I recommend trying this simple and delicious soup yourself. You'll find that it becomes a cherished recipe in your family as well.

Ingredients I use:

• 1/4 cup all-purpose flour
• 1/4 teaspoon pepper
• 1 small onion, chopped
• 1 tablespoon sugar
• 1/4 cup butter, cubed
• 2 celery ribs, chopped
• 1/2 cup chopped green pepper
• 2 small carrots, grated
• 2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained

Tips and Variations:

• For a creamier soup, stir in a splash of heavy cream or milk at the end.
• Add other vegetables like potatoes, peas, or corn for extra flavor and nutrition.
• Spice things up with a pinch of red pepper flakes.
• If you’re short on time, you can use pre-chopped vegetables to speed up the process.
• For a vegetarian version, simply use vegetable broth instead of chicken broth.

This recipe is a versatile base that allows for endless variations. Feel free to experiment with different vegetables and spices to create your own signature version. Most importantly, enjoy the process of making this soup and the delightful flavors it brings to your table.

Step-by-step

• In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender.
• Set aside 1/2 cup broth.
• Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil.
• Reduce heat; cover and simmer for 20 minutes.
• Combine flour and reserved broth until smooth; gradually add to soup.
• Bring to a boil; cook and stir for 2 minutes or until thickened.