Amazing Zesty Vegetable Soup made with an assortment of Vegetables in a Soup Base without any Broth and thickened with Chickpea Flour. Making this 100 % Vegetarian and Gluten Free. It’s how a Vegetable Soup should be. The best part is you can practically throw anything in. Use Fresh and/or Frozen Vegetable and even Dehydrated Vegetables. Then your choice of Filler, either Pasta, Potatoes or Rice.
Vegetable Soup Base
This is a Tomato & Pimento Paste Soup Base, with Lemon Juice for Zest and Chickpea Flour for viscosity, and includes the seasoning. It’s an Amazing Soup Base that can be shared across many Soups that are Tomato based.
Vegetable Soup Base
- 5 C Water
- 3 C Tomato Juice
- 1/2 C Pimento Paste
- 1/4 EVOO & Tomato Paste, set aside separately
- 2 Tbl Lemon Juice & Chickpea Flour
- Vegetable Soup Seasoning
Sweet Pimento Paste
Use Sweet Pimento Paste. A small amount of Hot Pimento Paste can be added for heat.
Vegetable Soup Seasoning
For a Vegetable Soup, the base seasoning comes from Vegeta with Paprika & ground Bay Leaves. Although you can simmer 3-5 Bay Leaves and remove them later, either way is fine. I find that using Ground just adds a bit more oomph.
1 tsp each of Parsley & Thyme can be added for a Herbal note. This can be exchanged with other Herbs such as Basil, Savory, Rosemary, Oregano or dehydrated Leek and some spices like Coriander & Cumin.
Vegetable Soup Seasoning
Add the Seasoning to the Soup base.
- 3 Tbl Smoked Paprika
- 2 Tbl Vegeta
- 1/4 tsp Ground Bay Leaves
Hodi Smoked Paprika
A good quality Smoked Paprika works just fine. However, Hodi Smoked Paprika with Beech will elevate it just that little bit extra. This stuff is wonderful.
This can be very hard to find online. I had to go right to the source with the QR code on the back, which took me to Hodi Paprika Website. I source mine at Di Pietro in Cambridge, Ontario.
Mirepoix
Use a Soffritto or Mirepoix of Onions, Carrots & Celery with the addition of some Garlic too. Cook the Oil & Tomato Paste over medium heat for about 5 minutes. Then add in the Mirepoix to cook for about 5 minutes while mixing.
Mirepoix
Dice both the Celery & Carrots anywhere between 1/4 inch to 1/2 inch. Dice the Onions the same size or a bit smaller, and mince or chop the Garlic.
Thickening Soup
This soup is thickened with Chickpea Flour instead of Flour or Starches. The Chickpea Flour offers up a very nice viscosity to the Soup. This is added directly to the Soup Base and whisked in. Tomato paste also assists in thickening slightly.
Adding in Rice as the Filler option will also thicken the soup and depending on how much or the type of Rice will take the Soup to a slightly thicker soup or a stew like consistency. If you find it too thick, thin out the Soup with more water or tomato juice.
Soup Filler
There are three main soup fillers that are added to various types of Soup. Which are Pasta, Potatoes or Rice.
The Soup goes through a 10-minute simmer time while mixing occasionally before the Filler is added in. This is to soften the Mirepoix even more before a Soup Filler is added. The Soup is brought back to a boil. Then either simmered for about 10 minutes with the use of Potatoes or Rice. Or Pasta is mixed in and brought to a hard boil and removed from the heat right away.
Once the Soup is removed from the heat, it is covered and rested for 20 minutes or more, until the filler is softened. The residual heat is sufficient to finish softening the Vegetables and choice of Filler.
Instead of resting it, you can continue to simmer until the Vegetables & Fillers are soft to your liking and then serve. It will be really hot, so you can add 1-2 ice cubes to the bowl of soup to help cool it down. I like the 20-minute rest because it’s a gradual loss of heat and gives the soup a chance to cool down a bit and develop flavor before serving. But either way is fine.
Pasta
Add about 1 cup of Short Pasta after the 10-minute simmer time and bring back to a boil while mixing before removing from the heat and covering to rest for 20 minutes or more.
Vegetable Pasta Soup
Use 1 Cup of any Short Pasta. Depending on the type of short Pasta, you may need to rest a bit longer.
Potatoes
Add 1–2 Potatoes or about 1 cup or slightly more of diced Potatoes after the 10-minute simmering time. Continue to simmer for 10 minutes while mixing every so often before removing from the heat and covering to rest for 20 minutes or more until the Potatoes are tender.
Vegetable Soup with Potatoes
Dice 1–2 Potatoes at about 1/2 inch (Medium Dice).
White or Yukon Gold Potatoes are good. Although I do make this with Russet Potatoes too. In general, Waxy Potatoes will hold up better.
Rice
Add 1/4 C – 1/2 cup of washed Rice after the 10-minute simmer time and continue to simmer for 10 minutes. Mix every so often to prevent the Rice from sticking to the bottom of the pot before removing from the heat and covering to rest for 20 minutes or more until the Rice is tender throughout.
The Rice added will also absorb and thicken the Soup. With this soup base being thickened with Tomato Paste & Chickpea Flour and the amount of liquids, you don’t really want to go over a 1/2 C of Rice. Which will give you a thicker consistency than using 1/4 C of Rice, anywhere in between is good. You can always thin out with a bit more water or tomato juice if needed.
Vegetable Soup with Rice
1/4 C of Rice for about a thickened soup consistency and 1/2 C at a Stew like consistency. Also, the rest time may need to be a bit longer, depending on the type of Rice being used. This one was made with Calrose Rice and needed longer than 20 minutes. About 10 minutes longer.
Vegetables for Vegetable Soup
Green Peas & Corn
Green Peas and Corn can be added last after the Filler of choice has been simmered for 10 minutes for either Potatoes or Rice, and added in at the same time if using Pasta. Add 1/2 C each of Green Peas & Corn last, bring to a boil, cover and rest.
Frozen Mixed Vegetables
Frozen Mixed Vegetables can also be used with 1 cup or more added last, just the same with Green Peas & Corn. Brought to a boil before covering and removing to rest.
Dehydrated Vegetables
This is a dehydrated Vegetable mixed offered by Bulk Barn. Made from Carrot, Potato, Onion, Leeks, Red and Green Bell Peppers, Celery, Cabbage. It takes about 15–20 minutes to cook.
This can be added to the Soup Base and used with Pasta Filler, or added in at the same time the Potatoes or Rice is added in to simmer with.
Vegetable Soup Ideas
Seasonal Vegetable Soup
With the basic Mirepoix (Onion, Carrots and Celery) with the addition of Garlic, add Vegetables that are in season. Seasonal Vegetable are different across regions, so this will be based on your Garden.
Depending on the Vegetables added, they will need to be cooked with the Mirepoix, added in with the Filler, added last before removing from the heat or cooked separately and added into the Soup after it has rested.
Spring Vegetable Soup
Spring Harvested Vegetables in the months of March, April, May.
Summer Vegetable Soup
Summer Harvested Vegetables in the months of June, July and August.
Fall Vegetable Soup
Fall Harvested Vegetables in the months of September, October and November.
Winter Vegetable Soup
Use Winter Harvested Vegetables in the months of December, January, and February.
Vegetable Root Soup
Use Root Vegetables.
- Carrots
- Celery Root
- Onions and Shallots
- Parsnips
- Potatoes
- Radishes
- Turnip or Rutabaga
Mild or Spicy Vegetable Soup
Add some heat to make a Mild or Spicy Vegetable Soup in the form of;
- Hot Paprika to replace some of the Smoked Paprika in the recipe
- Hot Pimento Paste to replace half or less of the Sweet Pimento paste, or all of it for a spicier
- Chili Peppers or Chilies added with the Mirepoix
- Peppercorns
- Chili Flakes or Cayenne
- Chili Oil, a small amount added with the EVOO or to taste
- Hot Sauce served at the table to add to taste
Instant Vegetable Soup Mix
This is an instant Vegetable Soup mix where no Fillers are added in. The Mirepoix (Onions, Carrots, Celery) with Garlic can be added in if desired. Frozen Vegetables can also be added in after the Dehydrated Vegetables have softened during the simmer. Add them in last and continue to simmer until softened.
Just add the Dry Vegetable Soup Mix to the Soup Base and bring to a boil. Reduce the heat and simmer until the Dehydrated Vegetables are soft, about 10 minutes. Let rest 20 minutes before serving to further soften and cool down the soup. Adjust the seasoning if needed. You can also just keep simmering until the Dehydrated Vegetables are tender, about 15 – 20 minutes.
Dry Vegetable Soup Mix
Combine into a Ziploc Bag or Tupperware container the following
- 1 Cup Dehydrated Mixed Vegetables
- 3 Tbl Smoked Paprika
- 2 Tbl Chickpea Flour & Vegeta
- 1 Tbl dehydrated minced Garlic & Onion Flakes
- 1/4 tsp Ground Bay Leaves
Instant Vegetable Soup
Empty the Dry Vegetable Soup mix into a pot with the following and whisk well. Simmer until the Vegetables are soft to your liking.
- 5 C Water
- 3 C Tomato Juice
- 1/2 C Pimento Paste
- 1/4 EVOO & Tomato Paste
- 2 Tbl Lemon Juice
What to serve with Vegetable Soup
Serve Vegetable soup with good old-fashioned Crackers, a slice of Buttered Bread or any one of the below sides.
Dinner Rolls
Fresh Buttered Dinner Rolls.
Grilled Cheese
It’s like a Hot Tomato Soup & Grilled Cheese with chunks of Vegetables.
Cold Cut Sandwich
Cold Cut Sandwich, like the Sobeys or Safeway Dagwood or Lumberjack Sub. Even a Homemade Bologna Sandwich or Cold Cut Sandwich or Sub. The contrast of heat between the two. Hot Soup & Cold Sandwich is very nice.
Garlic Bread
Garlic Bread is very nice and can be made up while the Vegetable Soup rests. Optionally with cheese on top.
Garlic Fingers
Homemade Garlic Fingers or use Store bought Pizza Dough thawed out.
Twisty Bread
Homemade Garlicky Twisty Bread or use store bought pizza dough thawed out.
Salad
A side salad like Caesar Salad is very nice too and gives that Hot & Cold Contrast.
Browse our collection of Salads for some ideas.
Equipment
- 1 Soup Pot or Deep Pan
- 1 Mixing Bowl for the Soup Base
- 1 Whisk & Spatula
Ingredients
- 3 Cloves Garlic - minced
- 2 Med Carrots - diced
- 2 Stalks Celery - diced
- 1 Med Onion - Small diced or smaller
- 1/2 C Green Peas & Corn Kernels - Each and/or 1 cup frozen mixed vegetables
- Choice of Filler - Pasta, Potatoes, Rice – see notes
Soup Base
- 5 C Water
- 3 C Tomato Juice
- 1/2 C Sweet Pimento Paste - Or Hot for Spicy Vegetable Soup
- 1/4 C EVOO & Tomato Paste - each
- 3 Tbl Smoked Paprika - Hodi Smoked with Beech is best
- 2 Tbl Lemon Juice, Vegeta & Chickpea Flour - each
- 1/4 tsp Ground Bay Leaves - Or use 3-5 Bay Leaves
Instructions
- Combine EVOO & Tomato Paste in soup pot or deep pan and heat over Medium heat. Cook for about 5 minutes, whisking every so often. Meanwhile, combine the remaining Soup Base ingredients into a large mixing bowl to whisk together and set aside until needed.
- Add the Mirepoix (Onions, Carrots & Celery with Garlic) and cook for 5 minutes. Mixing often with a spatula.
- Add in the Soup Base and mix well. Bring to a boil over max heat while covered, so it comes to a boil a bit faster. It will take about 5 minutes to start boiling. Reduce the heat to medium and simmer for 10 minutes, uncovered and mixing every so often.
- Add in your Choice of Filler; see notes.Potatoes – Add diced Potatoes and continue to simmer for 10 minutes, mixing every so often. Rice – Add the washed and rinsed Rice and continue to simmer for 10 minutes, mixing every so often. Pasta – Add in the short Pasta and mix well.
- Add in the Green Peas and Corn and/or Frozen Mixed Vegetables and bring to a boil over max heat. Cover and remove from the heat to rest for 20 minutes or longer until the filler is tender. Adjust the seasoning if needed before serving. Optionally, you can just continue to simmer until the Filler is softened to your liking and serve.