Bob’s Red Mill Veggie Soup Recipe

When it comes to warm, hearty meals, few things can beat the comforting experience of a bowl of veggie soup. And Bob’s Red Mill Veggie Soup is more than just your standard vegetable-based broth-it’s a hearty, nutrient-packed masterpiece that combines fresh vegetables with the wholesome goodness of Bob’s Red Mill ingredients. Whether you’re looking for a meal that’ll fill you up on a chilly evening, or you want something light but satisfying, this veggie soup checks all the boxes.

What makes Bob’s Red Mill Veggie Soup unique is the inclusion of their premium, non-GMO, whole grain products-like split peas, lentils, and barley-which not only add rich texture but also contribute a deep, earthy flavor. With simple ingredients, it’s a great dish that you can customize to your tastes, and it’s as easy to make as it is nutritious.

So, let’s break down the recipe and all the details you’ll need to make this savory, healthy soup from scratch.

Bob’s Red Mill Veggie Soup Recipe

This veggie soup is a one-pot wonder that’s easy to prepare and perfect for any meal. It’s simple enough for beginners to follow but still full of layers of flavor that even seasoned cooks will appreciate.

Ingredients Needed

Here’s what you’ll need to gather to make this flavorful, hearty soup:

• 1 cup dried split peas (Bob’s Red Mill’s split peas work wonders for a creamy texture)
• 1 cup dried lentils (You can use green or brown lentils, or mix both)
• 1 cup barley (A perfect whole grain that gives the soup a satisfying chew)
• 2 tablespoons olive oil (For sautéing the veggies)
• 1 large onion, chopped (A foundational flavor in most savory soups)
• 2 cloves garlic, minced (Adds depth and aroma)
• 4 medium carrots, sliced (For sweetness and color)
• 3 medium potatoes, peeled and diced (For substance and creaminess)
• 2 celery stalks, chopped (Classic in soups for its crunch and flavor)
• 1 zucchini, diced (Adds some freshness and a bit of texture)
• 1 can (14.5 oz) diced tomatoes, with juices (For acidity and tang)
• 1 bay leaf (To infuse a gentle earthy flavor)
• 6 cups vegetable broth (Or chicken broth for non-vegan version)
• Salt and pepper, to taste (Essential for seasoning)
• 1 tablespoon fresh thyme (A fragrant herb that complements the veggies)
• 1 teaspoon smoked paprika (Optional but adds a subtle smoky depth)

Cooking Instructions

Now that we have all our ingredients, let’s get cooking. The beauty of this recipe is in its simplicity, and you’ll see how the flavors meld together in no time.

1. Prepare the ingredients: Start by rinsing your split peas, lentils, and barley under cold water. Set them aside.
2. Sauté the veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until they become soft and fragrant.
3. Add the carrots, celery, and zucchini: Toss in the carrots, celery, and zucchini, stirring occasionally. Let them cook for another 5-6 minutes, so they start to soften.
4. Add the dry ingredients: Stir in the split peas, lentils, and barley. Let them toast lightly for 2-3 minutes to enhance their flavor.
5. Pour in the liquids: Add the vegetable broth, diced tomatoes with their juices, and bay leaf. Stir to combine.
6. Season: Add salt, pepper, thyme, and smoked paprika (if using). Taste and adjust seasoning as needed.
7. Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for about 40-50 minutes, stirring occasionally, until the peas, lentils, and barley are tender, and the soup has thickened up.
8. Final touches: Remove the bay leaf, taste once again for seasoning, and add more salt or pepper if necessary. If the soup is too thick for your liking, you can add a little more broth or water to reach the desired consistency.
9. Serve: Ladle the soup into bowls and serve hot, garnished with a sprig of thyme or a drizzle of olive oil for an extra touch.

Ingredient Insights

Each ingredient in Bob’s Red Mill Veggie Soup serves a specific purpose, both in terms of flavor and nutritional value. Here’s why they matter:

• Split peas: These tiny legumes are a powerhouse of protein and fiber, which help keep you full longer and stabilize blood sugar levels.
• Lentils: Lentils are rich in plant-based protein, iron, and folate, making them a fantastic choice for any vegan or vegetarian dish. They also help thicken the soup naturally.
• Barley: This ancient grain is not only a great source of fiber but also adds a unique chewy texture to the soup. It’s full of B vitamins, magnesium, and antioxidants.
• Carrots, celery, and zucchini: These veggies provide a range of vitamins (A, C, K) and minerals (potassium), and their natural sweetness balances out the savory flavors in the soup.
• Vegetable broth: This is the base of the soup, and using a high-quality broth really elevates the flavor. A good vegetable broth will enhance the depth of the soup without overpowering the other ingredients.

Expert Tips

• Soaking the grains: If you want the soup to cook faster, consider soaking your split peas, lentils, and barley for a few hours before you begin. This helps reduce cooking time and makes them easier to digest.
• Customizing your veggies: Feel free to add any other vegetables you enjoy-sweet potatoes, parsnips, or kale all make excellent additions.
• Spice it up: If you like a little heat, add a pinch of red pepper flakes or some fresh chopped chili peppers.
• Make it creamier: After the soup finishes cooking, you can blend part of it with an immersion blender to create a creamy texture. This will make it even more velvety while still keeping some texture from the vegetables.
• Meal prep: This soup stores beautifully in the fridge for up to 4-5 days and can also be frozen for up to 3 months. It just gets better with time as the flavors meld.

Recipe Variations

This veggie soup is super versatile, and you can adapt it to suit your tastes. Here are a few variations you might want to try:

• Add protein: Throw in some cooked chicken, turkey, or even tofu if you want to boost the protein content.
• Make it spicy: Use a chipotle pepper or a bit of curry powder to give the soup a bold kick. This adds a smokier, more exotic flavor profile.
• Swap the grains: If you don’t have barley, you can use quinoa, farro, or even rice as a substitute.
• Creamy version: Add a dollop of coconut milk or cashew cream toward the end for a rich, creamy texture and flavor.

Final Words

Bob’s Red Mill Veggie Soup is the kind of recipe that makes you feel good about what you’re eating. It’s nutritious, filling, and just the right amount of comfort food. The combination of whole grains, lentils, and fresh vegetables creates a balanced meal that is as satisfying as it is nourishing. Plus, it’s super customizable, so you can make it exactly how you like it.