Go Back

Vegetable Soup

Vegetable soup with a clear golden broth packed with tender carrots, potatoes, green beans, corn, tomatoes, and peas. Sauté aromatics first, then simmer until the vegetables cook through for a comforting, spoonable bowl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 lb potatoes peeled and cubed
  • 3 carrots sliced
  • 3 celery stalks, sliced
  • 1 onion diced
  • 4 garlic cloves, minced
Vegetable mix
  • 1 cup green beans cut into 1-inch pieces
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 can (14 oz) diced tomatoes
Broth, herbs, and seasoning
  • 6 cup vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat olive oil in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes until the onion softens and smells fragrant.
Build the broth
  1. Stir in garlic and cook for 1 minute, then add vegetable broth, diced tomatoes, potatoes, dried thyme, dried parsley, and bay leaf.
Simmer until tender
  1. Bring the soup to a boil, then reduce heat to a gentle simmer and cook for 15 minutes, keeping it bubbling lightly.
Cook the beans
  1. Add green beans and simmer for 8 minutes until the potatoes are tender and the beans are bright green.
Finish with corn and peas
  1. Add frozen corn and frozen peas, then simmer for 3 minutes until warmed through.
Season and garnish
  1. Remove the bay leaf, season with salt and pepper to taste, and garnish with fresh parsley before serving.

Notes

For the best texture, cut the potatoes into similarly sized cubes so they finish tender at the same time as the green beans. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze up to 2 months for best quality. If you want a lighter option, use low-sodium vegetable broth and reduce added salt accordingly.