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Vegetable Soup

Vegetable soup made with tender potatoes, green beans, corn, and peas in a clear golden broth. Sautéed aromatics and a short simmer create a light, comforting texture with fresh herb garnish.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 2 tbsp olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 minutes until the onion turns translucent.
  2. Add garlic and cook for 1 minute. Stir constantly so it becomes fragrant but does not brown.
Simmer the soup base
  1. Add vegetable broth, diced tomatoes, potatoes, dried thyme, dried parsley, and bay leaf. Stir to combine and scrape up any browned bits from the pot.
  2. Bring the soup to a boil. Reduce heat to maintain a gentle simmer and cook for 15 minutes.
Add the remaining vegetables
  1. Add green beans and cook for 8 minutes. Keep it at a gentle simmer until the potatoes and beans are tender.
  2. Add frozen corn and frozen peas and cook for 3 more minutes. Cook just until heated through and bright in color.
Finish and serve
  1. Remove the bay leaf from the pot. Season with salt and black pepper to taste.
  2. Garnish the soup with fresh parsley. Serve hot for the best flavor and aroma.

Notes

For a richer broth, keep the simmer gentle after boiling so the potatoes stay tender but not mushy. Store leftovers in the refrigerator up to 4 days and reheat on the stovetop or microwave; freeze up to 2 months for best texture. For a lower-sodium version, use low-sodium vegetable broth and adjust salt after tasting.