Go Back

Vegetable Soup

Vegetable soup with clear golden broth and tender potatoes, simmered with onion, carrots, celery, and garlic. Finish with green beans, corn, and peas for bright color and a light, satisfying texture.
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: 160
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until the onion softens and looks slightly translucent.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant.
Simmer the soup base
  1. Pour in the vegetable broth and add the diced tomatoes, potatoes, dried thyme, dried parsley, and bay leaf, then bring to a boil.
  2. Reduce the heat and simmer for 15 minutes, keeping it gently bubbling until the potatoes begin to soften.
Cook the remaining vegetables
  1. Add the green beans and cook for 8 minutes until the potatoes and beans are tender.
  2. Stir in the frozen corn and frozen peas and cook for 3 more minutes until heated through.
Finish and serve
  1. Remove the bay leaf, then season with salt and pepper to taste.
  2. Garnish with fresh parsley and serve while hot.

Notes

For the clearest broth, keep the soup at a gentle simmer after it boils (no hard rolling). Store covered in the refrigerator up to 4 days; freeze up to 3 months (best if you undercook the potatoes by 2 minutes before freezing). For a lower-sodium option, use no-salt-added vegetable broth and season with herbs plus a smaller amount of salt.