Hearty Old-Fashioned Vegetable Soup (Gluten-Free)

If you are tired of average and underwhelming veggie soups, than this easy gluten-free recipe for homemade vegetable soup will make your tastebuds sing again. It channels the hearty, classic flavor of Gramma's recipe, but adds a little splash of something special to punch up the flavor. It's chock-full of a perfectly medley of chunky vegetables, like potatoes, beans, carrots, corn, peas, and tomatoes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot or Dutch oven, heat the oil over medium heat. Add the onions, carrots and celery and cook, stirring occasionally, until the veggies are crisp-tender, about 7 minutes. Meanwhile, mince the garlic and cut the potatoes.

Step 2

Add the tomato paste, garlic, thyme, oregano, salt, pepper, and crushed red pepper. Cook about 2 minutes longer.

Step 3

Add the potatoes and stir to coat with tomato paste and spices. Add the broth, undrained diced tomatoes, and bay leaves. Cover and bring to a boil over medium-high heat. Partially remove lid, lower the heat to a simmer, and cook until the potatoes are fork tender, about 20 minutes.

Step 4

Stir in the chickpeas, green beans, corn and peas. Return to a simmer and cook until the green beans are tender, about 3 minutes more.

Step 5

Remove from the heat and remove the bay leaves. Add the parsley and vinegar. Taste and season with salt and pepper, if desired. Makes 15 cups.

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