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Vegetable Soup

Vegetable soup made in one pot with tender potatoes and crisp-tender green beans simmered in a clear golden broth. Loaded with carrots, celery, corn, tomatoes, and peas, finished with fresh parsley for a bright, herb-forward bowl.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

Vegetable soup base
  • 3 potatoes peeled and cubed
  • 3 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 cloves garlic 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 pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes, stirring until glossy and slightly softened.
Build the broth
  1. Add garlic and cook for 1 minute, stirring constantly to keep it fragrant but not browned.
  2. Add vegetable broth, diced tomatoes, potatoes, thyme, dried parsley, and bay leaf; stir to combine and bring the mixture to a boil.
Simmer
  1. Reduce heat to maintain a gentle simmer and cook for 15 minutes, until the potatoes start to soften.
Cook the vegetables
  1. Add green beans and cook for 8 minutes, until potatoes and beans are tender.
  2. Add corn and peas and cook for 3 minutes, until heated through and bright in color.
Finish and serve
  1. Remove the bay leaf, then season with salt and pepper to taste.
  2. Garnish with fresh parsley before serving.

Notes

Pro tip: keep the simmer gentle after boiling so the potatoes cook through without turning mushy. Store covered in the refrigerator up to 4 days; reheat on the stove until hot. Freezing is yes—cool completely and freeze up to 3 months, then thaw and reheat. For a lower-sodium option, use low-sodium vegetable broth and season with salt gradually.