James Martin’s Vegetable Soup features a mix of seasonal vegetables, herbs, and a flavorful broth. It serves 6 people and takes about 45 minutes to prepare, making it a quick and hearty option for a nutritious meal.
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𧥠Why Youâll Love This Vegetable Soup Recipe:
- Nutrient-Rich: Packed with a variety of vegetables, this soup is loaded with vitamins, minerals, and fiber, making it incredibly healthy.
- Flavorful: Despite its simplicity, the soup is full of flavor from fresh vegetables and herbs, and you can enhance it further with spices or a splash of your favorite sauce.
- Quick to Prepare: Takes about 45 minutes from start to finish, meaning you can have a nourishing meal on the table in no time.
- Satisfying: Filling and comforting, itâs a complete meal on its own, especially if you add grains like rice or barley, or legumes like beans or lentils.
â What Is James Vegetable Soup Recipe?
James Martin’s Vegetable Soup combines a hearty mix of seasonal vegetables, herbs, and a rich broth. It’s simple to prepare, serves 6, and cooks in about 45 minutes, making it a quick, nutritious, and comforting meal.
đ§ James Martin Vegetable Soup Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 bell pepper, any color, chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup of chopped tomatoes, fresh or canned
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Optional: 1 cup of chopped potatoes, or 1/2 cup of pasta or rice
- Optional: 1 can (15 oz) kidney beans or chickpeas, drained and rinsed
- Fresh parsley or basil, for garnish
đ„ How To Make James Martin Vegetable Soup
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the carrots, celery, bell pepper, and potatoes (if using). Cook for about 5-7 minutes until slightly softened. Add the zucchini and green beans and cook for another 3-4 minutes.
- Stir in the chopped tomatoes, vegetable broth, oregano, and basil. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 20-30 minutes, or until all vegetables are tender.
- If using pasta or rice, add it according to the cooking time it requires (usually add when about 10-15 minutes remain).
- If you’re adding kidney beans or chickpeas, add them in the last 10 minutes of cooking to warm through.
- Season the soup with salt and pepper to taste. Garnish with fresh parsley or basil before serving.
đ Recipe Tips
- Sauté Vegetables Properly: Take your time sautéing the onions and garlic until they are soft and translucent. This is a crucial step as it forms the flavor base of your soup.
- Simmer Gently:Let the soup simmer gently. Boiling it too vigorously can break down vegetables too much, making them mushy. A gentle simmer allows flavors to meld perfectly.
- Thicken If Desired:For a thicker soup, you can puree a part of the cooked vegetables and add them back into the pot. Alternatively, adding a handful of lentils or split peas will thicken the soup as they cook and break down.
- Adjust Consistency:If the soup is too thick, add more broth or water to reach your desired consistency. If itâs too thin, let it simmer longer to reduce and intensify the flavor.
đ€ What To Serve With Vegetable Soup?
Serve vegetable soup with Sourdough Bread or Soft Bread Rolls for dipping pair with a side Caesar Salad, Grilled Chicken, or Grilled Shrimp top with grated Parmesan or a dollop of sour cream for extra flavor.
đ How To Store Leftovers Vegetable Soup?
- Refrigerate: Cool leftovers vegetable soup completely and then transfer it into airtight containers store in the refrigerator for up to 4 days.
- Freeze: Pour cooled leftovers vegetable soup into freezer-safe bags or containers label with the date and freeze for up to 3 months.
đ„” How To Reheat Leftovers Vegetable Soup?
- On The Stovetop Method: Reheat leftovers vegetable soup on medium heat in a pot for about 5-7 minutes, stirring occasionally add water if it’s too thick.
- On The Microwave: Heat leftovers vegetable soup in a microwave-safe bowl for 2-3 minutes, stirring halfway through adjust time as needed.
FAQs
What vegetables work best in vegetable soup?
Root vegetables like carrots, potatoes, and parsnips are excellent as they hold their shape and add sweetness. Leafy greens such as spinach or kale add color and nutrients, while onions, celery, and bell peppers provide a flavorful base.
How can I make my vegetable soup more flavorful?
Start by sautĂ©ing onions, garlic, and herbs like thyme or rosemary in olive oil or butter. Use a good quality broth or stock, and donât forget to season with salt and pepper a splash of vinegar or lemon juice at the end can also enhance the flavors.
What should I do if my vegetable soup is too salty?
Add more liquid such as water or unsalted broth, put in more vegetables, or consider adding a peeled potato to absorb some of the salt. Cook a bit longer to integrate the new additions and adjust the seasoning again as needed.
How can I make a creamy vegetable soup?
Add a splash of cream, coconut milk, or blend some of the soup to create a creamy texture. Be sure to add the dairy at the end of cooking to prevent curdling.
Is vegetable soup healthy?
Yes, itâs typically low in calories but rich in vitamins, minerals, and fiber, especially if you include a variety of vegetables. Keeping an eye on the sodium content by using low-sodium broth or making your own can help maintain its healthfulness.
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James Martin Vegetable Soup Nutrition Fact
Amount Per Serving
- Calories 189
- Total Fat 2g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 790mg
- Potassium 470mg
- Total Carbohydrates 18g
- Dietary Fiber 3g
- Sugars 8g
- Protein 2
James Martin Vegetable Soup
Description
James Martin’s Vegetable Soup features a mix of seasonal vegetables, herbs, and a flavorful broth. It serves 6 people and takes about 45 minutes to prepare, making it a quick and hearty option for a nutritious meal.
Ingredients
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the carrots, celery, bell pepper, and potatoes (if using). Cook for about 5-7 minutes until slightly softened. Add the zucchini and green beans and cook for another 3-4 minutes.
- Stir in the chopped tomatoes, vegetable broth, oregano, and basil. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 20-30 minutes, or until all vegetables are tender.
- If using pasta or rice, add it according to the cooking time it requires (usually add when about 10-15 minutes remain).
- If you’re adding kidney beans or chickpeas, add them in the last 10 minutes of cooking to warm through.
- Season the soup with salt and pepper to taste. Garnish with fresh parsley or basil before serving.
Notes
- Sauté Vegetables Properly: Take your time sautéing the onions and garlic until they are soft and translucent. This is a crucial step as it forms the flavor base of your soup.
- Simmer Gently:Let the soup simmer gently. Boiling it too vigorously can break down vegetables too much, making them mushy. A gentle simmer allows flavors to meld perfectly.
- Thicken If Desired:For a thicker soup, you can puree a part of the cooked vegetables and add them back into the pot. Alternatively, adding a handful of lentils or split peas will thicken the soup as they cook and break down.
- Adjust Consistency:If the soup is too thick, add more broth or water to reach your desired consistency. If itâs too thin, let it simmer longer to reduce and intensify the flavor.