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Overhead view of a pot of vegetable soup.
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Vegetable Soup

My easy homemade vegetable soup recipe is so much better than canned soup! Whip up a batch on a chilly evening and freeze the leftovers to enjoy later!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 200kcal
Author John Kanell

Equipment

  • Dutch oven or large pot

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion chopped
  • 3 carrots peeled and chopped
  • 2 celery stalks chopped
  • 6 garlic cloves minced
  • 1 can diced tomatoes (28-ounce/794g)
  • ¾ teaspoon ground black pepper
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 6 cups low-sodium vegetable broth (1440ml)
  • 1 pound potatoes diced (450g)
  • 2 cups chopped fresh green beans or frozen green beans (260g)
  • 1½ cups fresh or frozen corn (214g)
  • 2 bay leaves
  • 1 to 2 teaspoons salt
  • 1½ cups frozen peas (200g)
  • ¼ cup chopped fresh parsley

Instructions

  • In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion. Cook, stirring frequently until the onions start to brown, about 10 to 15 minutes. Stir in the carrots, celery and garlic, and cook for 5 minutes. (Reduce the heat if anything is starting to stick and burn, but browned caramelized bits are good!)
  • Add the diced tomatoes, thyme, and black pepper. Simmer, stirring occasionally, for 10 minutes or until most of the liquid has evaporated.
  • Pour in the broth, scraping the bottom of the pot with your spoon to loosen any vegetables that may have stuck. Stir in the potatoes, green beans, corn, bay leaves, and 1 teaspoon salt. Bring to a boil.
  • Reduce the heat to medium-low. Partially cover and simmer until the potatoes are tender, about 20 to 30 minutes. Taste and add more salt, if needed. Stir in the peas. Cook for 10 minutes. Stir in the parsley just before serving.

Video

Notes

  • To make an extra hearty soup: Cook macaroni, orzo, or rice on the side and serve it with each serving of soup. You can also add a drained, rinsed can of white beans or chickpeas in the last few minutes of cooking time. These also add protein to the veggie soup.
  • Make it spicy: A sprinkle of red pepper flakes or cayenne pepper added to the sautéed mirepoix adds a delicious and subtle heat.
  • Add brightness to the soup: A little acidity can make the flavors in the soup pop. A splash of red wine vinegar or a squeeze of fresh lemon juice will do the trick. Stir in right at the end of cooking.
  • Don’t simmer the soup for too long. This will cause the vegetables to become mushy. You want everything to be tender, but not falling apart.
  • Change up the texture of the soup. For a chunkier soup, cut your vegetables into larger pieces. Smaller vegetables yield a less chunky veg soup.
  • Use different herbs: There are so many dried or fresh herbs you could use in this soup recipe. Oregano, basil, marjoram, or Italian seasoning all work exceptionally well.

Nutrition

Calories: 200kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 459mg | Potassium: 764mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4545IU | Vitamin C: 44mg | Calcium: 78mg | Iron: 3mg