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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Boil and add green beans: Bring the soup to a boil. Once boiling, add the chopped green beans to the pot.
- 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.
- 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
