Summer’s end always brings a touch of melancholy as we say goodbye to long, sun-drenched days and the abundance of summer produce. However, the arrival of fall has its own comforting charm, especially when it comes to warming soups. Inspired by the queen of comfort food herself, The Pioneer Woman, Ree Drummond, this veggie soup recipe is the perfect way to transition into the cooler seasons and embrace the flavors of fall vegetables.
Soup, in its essence, is pure comfort in a bowl. Whether it’s a rich and creamy tomato soup or a broth-based chicken noodle soup, there’s something inherently soothing about a warm bowl of soup. This Pioneer Woman inspired veggie soup takes that comforting feeling and elevates it with layers of flavor and a hearty mix of vegetables, making it a satisfying meal in itself.
Drawing inspiration from Ree Drummond’s approachable and flavorful cooking style, this veggie soup starts with a base of classic aromatic vegetables – carrots, celery, and onion. These form the foundation of the soup, building depth and sweetness as they sauté in olive oil. Garlic, a staple in Ree’s recipes, is added to infuse the soup with its pungent aroma and flavor. To enhance the savory notes, a blend of Italian seasoning and a pinch of red pepper flakes are incorporated, adding warmth and a subtle kick. Vegetable broth creates the liquid base, allowing the vegetables to simmer and meld together beautifully.
To make this veggie soup truly hearty and satisfying, we load it up with a medley of vegetables. Diced potatoes add creaminess and substance, while canned cannellini beans contribute protein and a velvety texture. Frozen corn kernels bring a touch of sweetness, and frozen peas add a pop of color and freshness. For an extra layer of flavor and nutrition, chopped spinach is stirred in at the end, wilting into the hot soup and adding a boost of vitamins. A squeeze of lemon juice brightens the overall flavor profile, adding a touch of acidity that balances the richness of the vegetables. Finally, a sprinkle of fresh parsley provides a fresh, herbaceous finish.
What Makes This Pioneer Woman Veggie Soup So Good
This isn’t just any veggie soup; it’s a Pioneer Woman inspired veggie soup, which means it’s designed to be flavorful, hearty, and satisfying for the whole family. Here’s what makes it stand out:
- Flavorful Base: Sautéing the carrots, celery, and onion creates a deeply flavorful foundation that is enhanced by garlic, Italian seasoning, and red pepper flakes. This aromatic base is key to a delicious soup.
- Hearty and Satisfying: The combination of potatoes, beans, and a generous amount of vegetables makes this soup substantial enough to be a main course. It’s far from a wimpy veggie soup; it’s a truly filling and satisfying meal.
- Versatile and Adaptable: Like many of Ree Drummond’s recipes, this veggie soup is incredibly versatile. You can easily adapt it to your liking by adding different vegetables based on your preferences or what you have on hand. Consider adding zucchini, bell peppers, or even roasted sweet potatoes.
- Simple and Approachable: True to The Pioneer Woman’s style, this recipe is straightforward and easy to make, even for beginner cooks. It utilizes pantry staples and readily available vegetables, making it a convenient and accessible meal option.
- Comfort Food Classic: At its heart, this is a classic veggie soup recipe elevated with thoughtful flavor additions and a hearty texture. It’s the kind of soup that evokes feelings of warmth and home, perfect for a cozy night in.
How to Make This Veggie Soup Recipe Your Own
While this Pioneer Woman inspired veggie soup is delicious as is, there are plenty of ways to customize it and make it your own:
- Boost the Protein: For an even heartier soup, consider adding other types of beans like kidney beans or chickpeas. You could also add lentils for a different texture and flavor.
- Add Different Vegetables: Feel free to swap out or add other vegetables based on your preferences and what’s in season. Roasted vegetables like sweet potatoes, butternut squash, or Brussels sprouts would add a lovely depth of flavor. Bell peppers, zucchini, or green beans are also great additions.
- Spice it Up: If you like a bit more heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper. Smoked paprika would also add a delicious smoky flavor dimension.
- Herb Variations: Experiment with different herbs to change the flavor profile. Thyme, rosemary, or bay leaf would all be lovely additions. Fresh herbs like basil or oregano could be added at the end for a brighter flavor.
- Make it Creamy (Optional): For a creamier soup, you can blend a portion of the soup with an immersion blender before adding the spinach and lemon juice. Alternatively, stir in a swirl of heavy cream or coconut milk at the end for added richness (note: this would deviate slightly from a typical “veggie soup” and move towards a creamier vegetable soup).
- Veganize it: Ensure you are using vegetable broth and the recipe is naturally vegan. Double check all ingredients if aiming for strict vegan.
The Pioneer Woman Veggie Soup Recipe
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Sara Haas
Ingredients:
- 2 tablespoons olive oil
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 6 cups vegetable broth
- 1 1/2 cups diced potatoes (such as Yukon Gold or Russet)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 2 cups chopped fresh spinach
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley, for garnish
Directions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring occasionally until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.
- Pour in vegetable broth and add diced potatoes and cannellini beans. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in frozen corn and frozen peas, and cook for 5 minutes, or until heated through.
- Add spinach and cook until wilted, about 1-2 minutes.
- Remove from heat and stir in lemon juice.
- Ladle into bowls and garnish with fresh parsley.
Tips
Try this: For an even richer flavor, roast the carrots, celery, and onion before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. This will add a deeper sweetness to the soup base.
Serves 6-8
Recipe inspired by the style of The Pioneer Woman
