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Hearty Vegetable Soup

A rich, substantial, and deeply comforting soup packed with various vegetables in a savory, slightly thick broth.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Aromatics & Base
  • 2 tbsp Olive Oil For sautéing
  • 1 large Yellow Onion Diced
  • 2 stalks Celery Chopped
  • 3 cloves Garlic Minced
Vegetables
  • 3 medium Carrots Sliced/Chopped
  • 2 medium Potatoes Diced
  • 1 cup Green Beans Trimmed and cut
  • 1 cup Frozen Peas Or mixed vegetables
  • 1 (14.5 oz) Can Diced Tomatoes Undrained
Liquids & Seasoning
  • 6 cups Vegetable Broth Low sodium preferred
  • 2 cups Water Or additional broth
  • 1 tsp Dried Thyme
  • 1 tsp Dried Basil
  • 1 bay Leaf
  • 1 tsp Salt Or to taste
  • 0.5 tsp Black Pepper Or to taste
  • 1 tbsp Fresh Parsley Chopped, for garnish

Equipment

  • Large stockpot or Dutch oven
  • Cutting board
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and celery; sauté for 5-7 minutes until soft.
  2. Stir in minced garlic and cook for 1 minute until fragrant. Do not burn the garlic.
  3. Add carrots and potatoes. Stir and cook for 5 minutes.
  4. Pour in vegetable broth and water. Stir in diced tomatoes, thyme, basil, and bay leaf. Bring to a boil, then reduce to a gentle simmer.
  5. Simmer, partially covered, for 20-25 minutes, or until carrots and potatoes are fork-tender. This helps to naturally thicken the broth.
  6. Stir in green beans, frozen peas, salt, and pepper. Simmer for an additional 5 minutes.
  7. Remove bay leaf. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.

Notes

For a thicker broth, remove and mash 1 cup of cooked potatoes/carrots and stir back into the soup. This soup is excellent for meal prep and freezes well.