Vegetable Soup

This flavorful one pot Vegetable Soup is packed full of nutritious ingredients and fresh vegetables. Make soup season healthy with this delicious soup that is loaded with fresh veggies like carrots, celery, sweet corn, potatoes, canned tomatoes, and fresh herbs & dried herbs in a perfectly seasoned vegetable or chicken stock base.

Course Soup

Cuisine American

Keyword vegetable soup, vegetable soup recipe

Prep Time 25

Cook Time 40

Total Time 1 5

Servings (2 cups each)

Calories 309kcal

Author Jessica

Equipment

Ceramic Dutch Oven Soup Pot

Ingredients

2 tablespoons olive oil
1 sweet onion finely diced
2 cups chopped carrots finely chopped
1 cup thinly sliced celery
1 teaspoon kosher salt
4 cloves garlic minced or pressed
4 cans (14.5 oz each) chicken broth or vegetable broth
1 can (28 oz) petite diced tomatoes (do not drain)
3 cups peeled and small chopped potatoes (red or yukon gold potatoes)
1½ cups frozen chopped green beans
1/3 cup chopped fresh flat-leaf parsley
2 bay leaves
1 teaspoon kosher salt
1 teaspoon dried basil
½ teaspoon Italian seasoning
½ teaspoon dried thyme
½ teaspoon black pepper
1½ cups frozen peas
1½ cups frozen corn

Instructions

In a large soup pot or cast iron dutch oven, over medium-high heat, add the olive oil, onions, carrots, celery, and salt. Sauté until softened, about 5-8 minutes, stirring occasionally.
2 tablespoons olive oil, 1 sweet onion, 2 cups chopped carrots, 1 cup thinly sliced celery, 1 teaspoon kosher salt
Stir in the garlic and cook for 1 minute.
4 cloves garlic
Add in the broth, petite diced tomatoes, chopped potatoes, frozen green beans, parsley, bay leaves, salt, basil, Italian seasoning, thyme, and black pepper. Stir until combined and bring the soup to a boil.
4 cans (14.5 oz each) chicken broth or vegetable broth, 1 can (28 oz) petite diced tomatoes, 3 cups peeled and small chopped potatoes, 1½ cups frozen chopped green beans, 1/3 cup chopped fresh flat-leaf parsley, 2 bay leaves, 1 teaspoon kosher salt, 1 teaspoon dried basil, ½ teaspoon Italian seasoning, ½ teaspoon dried thyme, ½ teaspoon black pepper
Once boiling, reduce the heat to medium low, and cover the pot with a lid. Let simmer for 30 minutes.
Stir in the frozen corn and peas, and let the soup cook for an additional 15-20 minutes, or until all the vegetables are softened to your preference.
1½ cups frozen peas, 1½ cups frozen corn
Remove the bay leaves, taste the soup and add more salt if needed, and serve the soup warm. Enjoy!

Notes

Use Fresh Parsley : I know most of the time dried herbs can easily be substituted for fresh herbs, but not in this recipe! I promise, the fresh parsley adds so much flavor that really helps flavor this vegetable soup perfectly. Don't be tempted to replace it with dried as the soup will taste much better with fresh. Also, make sure you are using the flat-leaf Italian parsley in this soup and not the curly leaf parsley. Chop it up really finely so there are no large chunks of it.
Vegetable Tip : Chop all the vegetables (carrots, celery, potatoes) roughly the same size; in very small, bite-sized pieces to ensure that they cook quickly and evenly in the soup pot. I also recommend using whole carrots that have been peeled and then chopped small. Whole carrots have much better flavor and cook to a softer texture than baby carrots.
Simmer Time Is So Important : Make sure that you are following the recipe instructions and allowing the soup to simmer for at least 30 minutes in the first step, plus another 15 or 20 minutes once you add the frozen veggies. Use a pot that has a lid because you want to lock in all those flavors, and the heat, during the simmer time. The simmer time is what allows the vegetables to soften and for all the flavor to meld together.
Chicken Broth or Vegetable Broth Notes : Vegetable broth or stock can be hard to find, which is why I end up using chicken broth or stock in this recipe. If you need or want a true vegetarian soup, the make sure you are using vegetable broth or vegetable stock. I prefer using chicken bone broth because I think it adds the best flavor to the vegetable soup. But you can also use chicken broth, chicken stock, or water + bouillon. Use the low sodium versions of broth if you need to watch your sodium intake or if you just prefer a lower salt amount. Adjust the salt amount as needed. Four cans is equal to almost 4 cups of broth (like 2 tablespoons less than 4 cups for an exact amount, I normally use a 32 ounce container of broth which has 4 cups in it).

Nutrition