Vegetable Soup
This hearty vegetable soup is a warm, nourishing classic that’s perfect for cozy dinners. Packed with fresh veggies and vibrant flavors, it’s the ultimate comfort food that comes together in just one pot.
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped yellow onion about 1 medium onion
- 2 cups peeled and chopped carrots about 5 medium carrots
- 1 1/4 cups chopped celery about 3 stalks
- 4 cloves garlic minced
- 4 14.5-ounce cans low-sodium chicken broth or vegetable broth
- 2 14.5-ounce cans diced tomatoes (undrained)
- 3 cups peeled and 1/2-inch diced potatoes from about 3 medium potatoes
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
- 1 cup frozen or fresh peas
Instructions
Sauté the aromatics
- Heat the olive oil in a large pot over medium-high heat. Add the onions, carrots, and celery, and sauté for about 4 minutes. Then, stir in the minced garlic and cook for another 30 seconds until fragrant.
Build the soup base
- Pour in the broth and diced tomatoes (with their juices). Add the diced potatoes, parsley, bay leaves, thyme, and a generous pinch of salt and pepper. Stir everything together, then bring it to a boil.
Simmer the vegetables
- Once boiling, add the green beans. Reduce the heat to medium-low, cover, and let the soup simmer for 20–30 minutes, or until the potatoes are almost tender.
Add the final ingredients
- Stir in the corn and peas, and let the soup cook for another 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
Serve and enjoy
- Remove the bay leaves before serving. Ladle the soup into bowls, garnish with extra parsley if desired, and enjoy it warm.
Notes
Tips from our kitchen
Prep ahead: Chop your veggies the night before to make assembly a breeze.
Boost the protein: Add cooked shredded chicken, white beans, or chickpeas for a heartier meal.
Make it creamy: For a creamy twist, stir in a splash of coconut milk or a dollop of plain yogurt before serving.
Use what you have: This recipe is great for using up leftover veggies in your fridge—zucchini, bell peppers, or even sweet potatoes can be added. Variations, leftovers, and storage This vegetable soup is incredibly versatile and stores beautifully, making it perfect for meal prep. Ingredient swaps: Want to make it vegetarian? Use vegetable broth instead of chicken broth. Following a low-carb diet? Replace the potatoes with cauliflower florets or zucchini.
Storing leftovers: Store cooled soup in an airtight container in the fridge for up to 5 days.
Freezing tips: Freeze portions in individual containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Repurpose leftovers: Turn leftover soup into a stew by adding cooked quinoa or rice. Nutrition facts We love that this soup is as nutritious as it is delicious. Here’s an estimate of the nutrition per serving:
Boost the protein: Add cooked shredded chicken, white beans, or chickpeas for a heartier meal.
Make it creamy: For a creamy twist, stir in a splash of coconut milk or a dollop of plain yogurt before serving.
Use what you have: This recipe is great for using up leftover veggies in your fridge—zucchini, bell peppers, or even sweet potatoes can be added. Variations, leftovers, and storage This vegetable soup is incredibly versatile and stores beautifully, making it perfect for meal prep. Ingredient swaps: Want to make it vegetarian? Use vegetable broth instead of chicken broth. Following a low-carb diet? Replace the potatoes with cauliflower florets or zucchini.
Storing leftovers: Store cooled soup in an airtight container in the fridge for up to 5 days.
Freezing tips: Freeze portions in individual containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Repurpose leftovers: Turn leftover soup into a stew by adding cooked quinoa or rice. Nutrition facts We love that this soup is as nutritious as it is delicious. Here’s an estimate of the nutrition per serving:
- Calories: 180
- Protein: 6g
- Fat: 4g
- Carbohydrates: 32g
- Fiber: 6g
- Sodium: 480mg