Vegetable soup is one of the most comforting and customizable dishes out there. Use what’s on sale or in season and as long as it’s spiced correctly it’ll come out tasting delicious and full of nutritious veggies. This country vegetable soup also has some beans and ham to make it more filling. It’s one soup that I consider a “never miss”.

One word on quantity: this recipe makes a lot, so cut the measurements by half for a more reasonable amount of soup. Or get out your biggest pot, make the amount in the recipe, and freeze some for later.

To start this soup off we’re sautéing a mirepoix, a blend of chopped carrots, celery, and onion. You can save yourself some time by buying it pre-chopped, but not every grocery has this option.

Once that’s cooked with some garlic then you can add in the canned, diced tomatoes, vegetable broth, and spices. One of the big kicks of flavor in this soup comes from French onion soup mix packets, 2 of them for this large pot of soup. But, don’t worry- it doesn’t come out tasting like French onion soup. There are so many veggies in the mix that it just blends into the other spices for savory and hearty flavor.

At the end of cooking you can add in the more delicate ingredients like zucchini, egg noodles, and potato cubes. The very last things to go in just before serving are some fresh parsley and just a bit of parmesan cheese.

All these ingredients come together to make it a really flavor-packed soup. It’s just the sort of thing to help fill you up at dinner or to round out a light lunchtime sandwich the next day.