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Kid's Quick & Easy Vegetable Soup
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- #75896
This soup may be kid friendly, but grown-ups will come back for seconds too! With celery, carrots, and squash, this soup is hearty enough for a main course. Bonus points if your kids help you make it!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
1 teaspoon vegetable oil
1 onion, minced
1 carrot, sliced into 1/4-inch rounds
1 stalk celery, sliced into 1/4-inch pieces (may substitute peas, green beans, etc. as desired)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1 zucchini or yellow squash, diced
2 cups water or chicken stock (more as desired)
2 tablespoons tomato paste
directions
Chop all vegetables before beginning to cook. If you have small (glass) bowls to separate each one after chopping, it makes for easier (and more attractive) cooking.
Pour oil into medium saucepan and turn heat to medium. Add onion and saute for about one minute, stirring frequently.
Add chopped carrot and celery, sprinkle with salt, pepper and oregano - and continue to saute for another 2-3 minutes. Add squash and saute for another minute.
Pour water or broth over veggies, add tomato paste and bring to a boil. Stir well and lower heat. Simmer soup for about 15 minutes, or until vegetables are tender.
cook's notes
The most time-consuming aspect of this recipe is chopping the veggies - once they're washed and cut, it's a breeze to saute and simmer this soup. Begin 20 minutes before you want to sit down to a meal and you'll be set.
added by
recipe tips
For a creamier soup, stir in a splash of cream or milk towards the end of cooking.
Try roasting the vegetables before adding them to the soup for a deeper flavor.
Garnish with grated cheese or croutons.
Serve with a side of grilled cheese sandwiches for a classic pairing.
Try different herbs and spices to find the combination your family likes best.
Involve your kids in the cooking process by letting them help chop the vegetables or stir the soup.
common recipe questions
Can I use other vegetables in this soup?
Add or substitute vegetables like potatoes, green beans, peas, corn, or bell peppers. This soup is very versatile.
Is there a substitute for tomato paste?
If you don't have tomato paste, you can use canned diced tomatoes or tomato sauce.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Saute the vegetables as directed, then transfer them to the slow cooker with the water or stock and cook on low for 2-3 hours.
How can I make this soup more flavorful?
For more flavor, try adding garlic, fresh herbs like parsley or basil, a bay leaf, or a parmesan cheese rind while simmering.
Can I add protein to this soup?
Yes, you can add cooked chicken, beef, or beans for added protein. Add them towards the end of cooking to heat through.
How can I thicken the soup?
To thicken the soup, you can puree a portion of it and stir it back in, or add a small amount of cornstarch mixed with water.
Can you freeze this soup?
Yes, this soup freezes well. Cool it completely and store it in freezer-safe containers. Thaw in the refrigerator before reheating.
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock is a great alternative for a vegetarian version of the soup.
How should I adjust the cooking time if I add more vegetables?
If you add more vegetables or denser vegetables like potatoes, you may need to simmer the soup a little longer until all the vegetables are tender.
What are some kid-friendly ways to serve this soup?
Serve the soup with fun-shaped pasta, a sprinkle of cheese, or with a side of crackers or bread for dipping.
nutrition data
44 calories, 1 grams fat, 8 grams carbohydrates, 1 grams protein per serving. This recipe is low in fat.
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reviews & comments
March 26, 2020
Yummy and simple.
April 1, 2014
yummy i can make it im 12
November 3, 2013
Good for grownups too.
August 12, 2013
A very simple and light soup. Nice that it uses all fresh ingredients too.