Country Vegetable Soup Recipe
A hearty country vegetable soup made with broth, tomatoes, zucchini, potato, ham, egg noodles, white beans, Parmesan, and fresh parsley.
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Servings: 14
Ingredients
- 1 tbsp olive oil
- 1 white onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1 garlic clove minced
- 10 c vegetable broth
- 2 packets French onion soup mix
- 1 can diced tomatoes 28 oz, undrained
- 1 bay leaf
- ½ tsp Italian seasoning
- ¼ tsp dried thyme
- ¼ tsp black pepper
- 2 zucchini chopped
- 1 Russet potato peeled and cubed
- 6 oz cooked ham cubed, about 1 c
- 1 ½ c uncooked egg noodles
- 2 cans cannellini or white beans 15 oz each, rinsed and drained
- ¼ c grated Parmesan cheese
- ½ c chopped fresh parsley
Instructions
Step 1: Sauté the Base Vegetables
- Heat the olive oil in a large stockpot over medium heat.
- Add the diced onion, carrots, and celery.
- Cook for 6 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add the Garlic
- Add the minced garlic to the stockpot.
- Cook for 1 additional minute, stirring frequently, until fragrant.
Step 3: Add the Broth and Seasonings
- Pour in the vegetable broth.
- Add the French onion soup mix, undrained diced tomatoes, bay leaf, Italian seasoning, dried thyme, and black pepper.
- Stir until fully combined.
Step 4: Simmer the Soup Base
- Bring the mixture to a simmer.
- Cook for 45 minutes, stirring occasionally, to allow the flavors to develop.
Step 5: Add the Remaining Ingredients
- Add the chopped zucchini, cubed Russet potato, cooked ham, uncooked egg noodles, and rinsed white beans.
- Stir until evenly distributed.
Step 6: Cook Until Tender
- Bring the soup to a low boil.
- Cook for 20 minutes, or until the egg noodles are cooked and the potatoes are tender.
Step 7: Finish the Soup
- Remove the stockpot from the heat.
- Discard the bay leaf.
- Stir in the grated Parmesan cheese until incorporated.
Step 8: Garnish and Serve
- Ladle the soup into bowls.
- Top with chopped fresh parsley.
- Serve warm.
Notes
To make this Country Vegetable Soup Recipe gluten-free, replace the egg noodles with certified gluten-free pasta, gluten-free rice, or omit the noodles entirely. Confirm that the vegetable broth, French onion soup mix, diced tomatoes, cooked ham, canned beans, Parmesan cheese, seasonings, and all packaged ingredients are labeled gluten-free, as soup mixes and processed meats may contain hidden wheat or gluten-based additives. Cook gluten-free pasta separately if preferred, then add it to individual bowls before serving to prevent it from becoming too soft. Use clean cookware, utensils, and prep surfaces to avoid cross-contamination.