Vegetable Soup

Vegetable Soup is packed with healthy and nutritious ingredients. Fresh vegetables in a perfectly seasoned broth base, and it cooks in one pot on the stove! Keeps for a week so leftovers are perfect for a healthy lunch.

Course Soup

Cuisine American

Keyword homemade vegetable soup, vegetable soup recipe, vegetable soup with potatoes

Prep Time 20

Cook Time 40

Servings (2 cup) servings

Calories 232kcal

Author Jessica

Ingredients

2 tablespoons olive oil
1 onion, finely diced (white, yellow, or sweet onion)
2 cups thinly sliced carrots (I cut baby carrots)
1 cup thinly sliced celery
1 teaspoon kosher salt
4 garlic cloves, minced or pressed (I use garlic paste or jarred chopped garlic)
4 cans (14.5 oz each) low-sodium chicken broth
1 can (28 oz) petite diced tomatoes (do not drain)
3 cups peeled and chopped potatoes (use red or yukon gold potatoes)
1 1/2 cups frozen chopped green beans
1/3 cup chopped fresh parsley
2 bay leaves
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 1/2 cups frozen peas
1 1/2 cups frozen corn

Instructions

In a large soup pot, over medium-high heat, add olive oil, onions, carrots, celery, salt and garlic. Sauté for 5 minutes.
Pour in chicken broth, diced tomatoes, potatoes, frozen green beans, parsley, bay leaves, basil, salt, Italian seasoning, thyme, & pepper. Stir together. Bring it to a boil (you may have to turn the heat up to do this). Once boiling, cover with lid, and reduce heat to medium-low. Let simmer for 20-25 minutes or until the potatoes and green beans are tender.
Add the frozen peas and corn into the soup. Stir and cover with lid. Let simmer for 15 minutes.
Take out the 2 bay leaves and serve! Leftovers keep well in the fridge for up to one week. Soup can be frozen. Just reheat on the stove top and add additional broth or water if necessary.

Notes

I prefer the curly leaf parsley NOT the flat-leaf Italian parsley

If using regular iodized salt then reduce it starting at 1/2 teaspoon and then taste from there.

Be sure and chop the potatoes small. I aim to cut them the same size, roughly, as the carrots and other vegetables. If they're too big, they will take much longer to cook.

This recipe makes 16 cups of soup so be sure you have a pot that is big enough to hold all of that.

To make this in the crock pot : Follow the first step and saute the onion, carrots, celery, salt and garlic in olive oil. Add that to the crock pot. Add all remaining ingredients (not the corn and peas) and cook on LOW heat for 6-7 hours. Add the corn and peas, cover with the lid, and let it cook for 30 more minutes. Take out the bay leaves and serve.

Nutrition