Cast Iron Vegetable Soup Recipe

Cast Iron Vegetable Soup Recipe is made with onion, garlic, carrots, celery, potatoes, zucchini, bell pepper, green beans, diced tomatoes, and vegetable broth. This hearty Cast Iron Vegetable Soup Recipe creates a warming and nutritious dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Cast Iron Vegetable Soup Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped
• Optional: Parmesan cheese for serving

Cast Iron Vegetable Soup Instructions

1. Heat the oil: Place a large cast iron pot or Dutch oven over medium heat. Add the olive oil and let it heat up.
2. Sauté the vegetables: Add the diced onion to the pot and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the root vegetables: Add the sliced carrots, celery, and diced potatoes to the pot. Cook, stirring occasionally, for about 5-7 minutes until they start to soften.
4. Incorporate the remaining vegetables: Add the zucchini, bell pepper, and green beans to the pot. Stir well and cook for another 5 minutes.
5. Add tomatoes and broth: Pour in the can of diced tomatoes (including juice) and the vegetable broth. Stir to combine.
6. Season the soup: Add the dried thyme, oregano, bay leaf, and season with salt and pepper. Bring the soup to a boil.
7. Simmer: Once the soup reaches a boil, reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until all the vegetables are tender.
8. Final touches: Stir in the frozen peas and cook for an additional 5 minutes. Remove the bay leaf, taste, and adjust seasoning if necessary.
9. Serve: Ladle the soup into bowls, garnish with fresh parsley, and add a sprinkle of Parmesan cheese if desired. Serve hot with crusty bread on the side.

Recipe Tips

• Sautéing for Depth of Flavor: Sauté the onions and garlic until they’re golden brown to add a deeper, more caramelized flavor to the soup. This step builds a rich base for the rest of the ingredients.
• Use Fresh Herbs: While dried herbs work well, adding fresh herbs like thyme, oregano, or basil just before serving can brighten the soup’s flavor and add a fresh, aromatic touch.
• Add a Parmesan Rind: For a savory boost, drop a Parmesan cheese rind into the soup while it simmers. It adds a subtle umami flavor. Just remember to remove it before serving.

How To Store Cast Iron Vegetable Soup

Refrigerate: Cool the Cast Iron Vegetable Soup completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, let it cool completely, then transfer it to a freezer-safe container, leaving some room for expansion. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Cast Iron Vegetable Soup

On The Stove: Pour the leftover soup into a pot and heat over medium heat. Stir occasionally and let it simmer for about 5-10 minutes, or until it’s heated through.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover it with aluminum foil, and bake for 15-20 minutes, or until thoroughly heated.

What To Serve Cast Iron Vegetable Soup

Cast Iron Vegetable Soup Recipe pairs well with crusty bread, garlic bread, a fresh green salad, and roasted vegetables. It also can be served alongside a grilled cheese sandwich, cornbread, baked potatoes, and steamed rice for better savoring of the meal.

Frequently Asked Questions

How can I thicken the soup if it’s too thin?

If you prefer a thicker soup, you can blend a portion of it using an immersion blender or mash some of the potatoes with a fork. Another option is to stir in a slurry of cornstarch and water.

Can I make this soup in advance?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors often deepen over time, making it even tastier the next day.

What if I don’t have a cast iron pot?

If you don’t have a cast iron pot, you can use any heavy-bottomed pot or Dutch oven. The key is to use a pot that distributes heat evenly to ensure all the vegetables cook properly.

Try more recipes:

• Bottle Gourd Chinese Soup Recipe
• Broccoli and Blue Cheese Soup Recipe
• Bone Broth Soup Recipe