Hearty Vegetable Soup with Potatoes and Fresh Herbs Recipe

Introduction

This hearty vegetable soup is perfect for a cozy meal any day of the year. Packed with fresh vegetables and flavorful herbs, it’s nourishing, comforting, and easy to make from pantry staples.

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (about 1 medium)
• 2 cups peeled and chopped carrots (about 5)
• 1 1/4 cups chopped celery (about 3 stalks)
• 4 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes, undrained
• 3 cups peeled and 1/2-inch thick diced potatoes (about 3 medium)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme or 1 Tbsp 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

1. Step 1: Heat olive oil in a large pot over medium-high heat.
2. Step 2: Add onions, carrots, and celery and sauté for 4 minutes, then add garlic and sauté for 30 seconds more.
3. Step 3: Stir in broth, diced tomatoes with their juices, potatoes, parsley, bay leaves, thyme, and season with salt and pepper to taste.
4. Step 4: Bring the soup to a boil, then add green beans.
5. Step 5: Reduce heat to medium-low, cover, and simmer until potatoes are almost tender, about 20 to 30 minutes.
6. Step 6: Add corn and peas and cook for an additional 5 minutes. Serve warm.

Tips & Variations

• Use vegetable broth instead of chicken broth to make this soup completely vegetarian.
• For extra flavor, sauté the vegetables in a bit of butter along with the olive oil.
• Add a pinch of red pepper flakes if you like a little heat.
• Feel free to swap in any seasonal vegetables you have on hand.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen for the green beans, corn, and peas?

Yes, fresh vegetables work just as well. Just chop them into similar sizes as described and add at the same steps in the cooking process.

How can I make this soup vegan?

Simply use vegetable broth instead of chicken broth and ensure any other ingredients you add are plant-based. This recipe is easily adapted to vegan diets.

Hearty Vegetable Soup with Potatoes and Fresh Herbs Recipe

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★★★★★

4.9 from 112 reviews

• Author: Aiden
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A hearty and wholesome vegetable soup packed with a variety of fresh and frozen vegetables simmered in a flavorful broth. Perfect as a comforting meal for any season, this soup combines aromatic herbs, garlic, and a medley of garden vegetables for a nutritious and satisfying dish.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 5)
• 1 1/4 cups chopped celery (about 3 stalks)
• 4 cloves garlic, minced
• 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas
• 1/3 cup chopped fresh parsley

Liquids and Canned Goods

• 2 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes (undrained)

Seasonings

• 2 Tbsp olive oil
• 2 bay leaves
• 1/2 tsp dried thyme or 1 Tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

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Instructions

1. Heat the oil: Warm 2 tablespoons of olive oil in a large pot over medium-high heat to create the base for sautéing the vegetables.
2. Sauté aromatics: Add chopped onions, carrots, and celery to the pot and sauté for 4 minutes until softened. Then add minced garlic and sauté for an additional 30 seconds to release its aroma.
3. Add broth and vegetables: Pour in the chicken or vegetable broth along with the undrained diced tomatoes. Add the diced potatoes, chopped parsley, bay leaves, thyme, and season with salt and freshly ground black pepper according to taste.
4. Boil and add green beans: Bring the soup to a boil. Once boiling, add the chopped green beans to the pot.
5. Simmer the soup: Reduce heat to medium-low, cover the pot, and let the soup simmer for 20 to 30 minutes or until the potatoes are almost tender.
6. Finish with corn and peas: Stir in the corn and peas, and cook for an additional 5 minutes until all vegetables are cooked through. Serve the soup warm.

Notes

• You can substitute chicken broth with vegetable broth to make this recipe vegetarian.
• For a spicier version, add a pinch of red pepper flakes when sautéing the garlic.
• Use fresh vegetables when in season for best flavor and texture.
• To make this soup vegan, ensure vegetable broth is used and omit any added meat products.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: vegetable soup, healthy soup, easy soup recipe, low sodium soup, homemade soup, fall soup, winter soup