Go Back

Vegetable Soup

Vegetable soup with a clear golden broth, simmered until potatoes are tender and green beans stay bright. Made with sautéed onion, carrots, and celery plus corn and peas for a colorful, hearty main-dish 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: 190
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery for 5 minutes, stirring until slightly softened and fragrant.
  2. Add garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
Simmer the soup
  1. Add vegetable broth, diced tomatoes, potatoes, thyme, dried parsley, and bay leaf, then stir to combine.
  2. Bring the pot to a boil, then reduce heat and simmer for 15 minutes until the potatoes begin to soften.
Finish with green vegetables and seasoning
  1. Add green beans and simmer for 8 minutes, until the potatoes and beans are tender.
  2. Stir in corn and peas and cook for 3 more minutes, until heated through and bright.
  3. Remove the bay leaf and season with salt and black pepper to taste, then garnish with fresh parsley before serving.

Notes

Pro tip: cut potatoes into similar-size cubes so they cook evenly during the first simmer. Store covered in the refrigerator up to 4 days; reheat gently on the stove or microwave until steaming. Freezing is okay for up to 2 months, though peas and beans may soften further. For a dairy-free swap, this recipe already is dairy-free—if you want extra body without cream, add an extra ladle of mashed potato at the end.