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Hearty Homemade Vegetable Soup

A comforting bowl of homemade vegetable soup, packed with fresh vegetables and wholesome ingredients to warm your soul.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp olive oil Extra virgin olive oil preferred
  • 1 medium yellow onion, diced Alternative: shallots for milder flavor
  • 3 units carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
Main Ingredients
  • 2 medium potatoes, peeled and cubed Substitute: sweet potatoes for extra sweetness
  • 1 14.5 oz can diced tomatoes
  • 6 cups vegetable broth Substitute: bone broth for non-vegetarian option
  • 1 cup green beans, trimmed and cut into 1-inch pieces Substitute: green peas for different texture
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 1 tsp dried thyme Alternative: Italian seasoning
  • 1 tsp dried basil Alternative: Italian seasoning
  • 1 unit bay leaf Remember to remove before serving
  • to taste salt and black pepper Start with a little and adjust as needed
Garnish
  • 1 tbsp fresh parsley, chopped For garnish

Method
 

Preparation
  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion, sliced carrots, and celery. Cook for 5-6 minutes until softened.
  3. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
Cooking
  1. Add the cubed potatoes, diced tomatoes, vegetable broth, dried thyme, dried basil, and bay leaf to the pot.
  2. Bring to a boil, then reduce the heat to low and cover the pot.
  3. Let it simmer for about 20 minutes, or until the potatoes are tender.
  4. Add the green beans, frozen corn, and frozen peas, then simmer uncovered for 8-10 more minutes.
Finishing Touches
  1. Remove and discard the bay leaf. Season the soup with salt and pepper to taste.
  2. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread.

Notes

This recipe is versatile and adaptable; feel free to modify ingredients based on availability. Store leftovers in an airtight container in the refrigerator for up to 5 days. For long-term storage, freeze in suitable containers for up to 3 months.