Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Stir in vegetables and finish soup:
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes.
Season with salt and pepper, as desired. Serve or let cool completely before storing.
Storage Instructions
To store, let the soup cool completely at room temperature, then ladle it into airtight containers. Keep it in the refrigerator for up to three days or in the freezer for up to three months.
To reheat, simmer the soup in a saucepan over medium heat until warm, 10-15 minutes.
Freeze soup in small containers so you can thaw only what you need. Defrost the soup in the refrigerator overnight before rewarming.
Any vegetables, fresh or frozen, will work perfectly in this vegetable soup. We love some crisp options like carrots and corn, green ones like broccoli, peas, and green beans, and starchy chunks from either white or sweet potatoes.
How do you add richness to vegetable soup?
This vegetable soup is pretty light, but if you want to add heft and richness to the soup, consider adding a medley of earthy mushrooms to the onions and celery. Miso paste will also add a subtle umami flavor to soup and can be added in with the tomato paste.
Can I use fresh tomatoes instead of canned?
Yes. When tomatoes are fresh and in season, they are delicious in soup. Canned tomatoes have more liquid than fresh, so add another 1/2 to 1 cup of broth to the soup.
An earlier study also found that participants who consumed a vegetable soup daily (specifically gazpacho) were able to increase their intake of vitamin C and antioxidants, which was linked to anti-inflammatory effects and less oxidative stress.
Broth-based soup diets generally last for 7 days. However, some can last as long as 10–14 days. Over that time, proponents of a broth-based diet claim you can lose up to 10 or even 20 pounds (4.5 to 9 kg). On a broth-based soup diet, cream-based soups are restricted, as they're higher in calories and fat.
Vegetable soup can help fill you up without a lot of calories and meet your recommended vegetable intake of 2 to 3 cups per day, but some versions of this soup are also loaded with sodium, which can have an adverse effect on your blood pressure, so choose wisely.
Vegetable soups offer an excellent source of fiber, vitamins, minerals and flavor. Serve as a side or make them the main course – these nutrient-dense dishes are low in calories and carbs but high in satisfaction.
To lose 10 pounds in one week, you'll need to burn between 3,500 and 5,000 calories more than you consume each day by restricting your diet to small portions of nutritious yet low-calorie foods, and significantly increasing your aerobic exercise with interval training, sports, and other vigorous activities.
To rightly be considered as dinner, a soup must not only be filling, but must also be correct on the calorie chart. Hearty soups like Russian Borsch, Vietnamese pho, and Italian Minestrone are considered as main courses. They have an apt mix of vegetables, protein and carbohydrates in a single bowl.
Boiled — When cooking vegetables over a long period of time in water, some nutrients will be lost. However, if the water will be consumed with the vegetables — as in the case of soups, stews or curries — many of the vitamins will be retained in the final dish.
For one, soups and salads tend to generally have ingredients that are rich in important nutrients, including antioxidants, protein, vitamins and low on carbs, they are also quite hydrating. A balance of nutrients and ample water intake are keys to good weight loss.
Vegetables provide your body with a plethora of essential nutrients that work to keep you healthy and live longer. The nutrients found in vegetables might help to reduce signs of aging, minimize your risk of developing a chronic disease, keep your eyes healthy and so much more.
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