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Vegetable Soup

Vegetable soup made with a clear, golden broth and tender chunks of potatoes, carrots, and celery simmered with garlic and herbs. Loaded with green beans, corn, peas, and diced tomatoes for a bright, colorful bowl every time.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 potatoes Peeled and cubed
Carrots
  • 3 carrots Sliced
Celery
  • 3 celery Sliced
Onion
  • 1 onion Diced
Garlic
  • 4 garlic Minced
Green beans
  • 1 cup green beans Cut into 1-inch pieces
Frozen corn
  • 1 cup frozen corn
Frozen peas
  • 1 cup frozen peas
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Vegetable broth
  • 6 cup vegetable broth
Olive oil
  • 2 tbsp olive oil
Dried thyme
  • 1 tsp dried thyme
Dried parsley
  • 1 tsp dried parsley
Bay leaf
  • 1 bay leaf
Salt and pepper
  • 0.5 tsp salt and pepper To taste
Fresh parsley
  • 1 tbsp fresh parsley For garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes, stirring until the onion softens and looks glossy.
  2. Add garlic and cook for 1 minute, stirring constantly until fragrant and lightly golden at the edges.
Simmer the soup base
  1. Add vegetable broth, diced tomatoes, potatoes, dried thyme, dried parsley, and bay leaf, then stir until everything is evenly combined.
  2. Bring the pot to a boil, then reduce heat to a gentle simmer and cook for 15 minutes, with small bubbles rising steadily around the vegetables.
Cook the remaining vegetables
  1. Add green beans and simmer for 8 minutes, until potatoes are tender when pierced.
  2. Stir in frozen corn and frozen peas, then cook for 3 more minutes until peas are bright green and everything is hot.
Finish and serve
  1. Remove the bay leaf and discard it.
  2. Season with salt and pepper to taste, then garnish with fresh parsley for a fresh green finish.

Notes

For best texture, keep the simmer gentle after the boil so potatoes don’t break down. Store leftovers in the refrigerator up to 4 days. Freeze up to 2 months; thaw overnight and reheat gently. If you want a lighter option, swap 1 cup of broth for an equal amount of water and use reduced-sodium vegetable broth.