This homemade vegetable soup is packed with good-for-you ingredients. It's perfect for when you have a cold or are craving a warm bowl of soup!
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Soup
Cuisine: American
Keyword: best soup for a cold, best vegetable soup, broth soup, easy vegetable soup, homemade vegetable soup, vegetable broth soup
Servings: 6quarts
Calories: 88kcal
Author: Averie Sunshine
Ingredients
3carrotspeeled and chopped into 1-inch chunks
1medium/large sweet white onionpeeled and chopped into 1-inch chunks
1medium/large leekpeeled and chopped into 1-inch chunks; use white and pale green parts, discard dark green or leafy parts
1baby bok choychopped into 1-inch chunks; discard top portion of jagged leaves (may substitute by using about half of full-size bok choy)
2medium or 1 large sweet potatoes or yamsunpeeled and chopped into 1-inch chunks
8ounceswhite mushroomsstems removed and quartered
juice of 1 medium/large lemon
2 to 3-inchpiece peeled fresh gingeradded whole and removed midway through simmering (1 tablespoon ground ginger may be substituted)
2 to 3tablespoonscoconut oil
1tablespoonground turmeric
1tablespoonground black pepper
saltto taste; add before, during, or after simmering
about 6 quarts water
Instructions
In a large stockpot (I used a large Le Creuset Cast-Iron Dutch Oven), combine all ingredients through black pepper.
Fill pot with water, about 6 quarts, leaving about 1 inch headspace.
Simmer covered over medium heat for about 1 hour. Taste soup and based on your preference for ginger intensity, remove the piece of ginger and discard.
Simmer soup for about 90 to 120 minutes total or until all vegetables are very soft and flavors have married. During simmering, if broth level looks low or is reducing too much, add a few additional cups of water, as needed.
Serve immediately. I drain about 2 quarts worth of broth, and the rest is vegetable soup.
Soup will keep airtight in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
Notes
Soup may be salted before, during, or after simmering; your choice when you want to salt it. I don’t salt the whole pot and let each family member salt their own bowl, to taste.