If you’re looking for a comforting, nutritious, and easy-to-make soup, this Easy Vegetable Soup Recipe is perfect for you. Packed with fresh vegetables and bursting with flavor, it’s a delicious way to warm up any day. Plus, it’s versatile enough to use whatever veggies you have on hand.
Full Recipe:
Ingredients You’ll Need
For the Soup:
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 6 garlic cloves, minced
- 1 can diced tomatoes (28-ounce/794g)
- ¾ teaspoon ground black pepper
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 6 cups low-sodium vegetable broth (1440ml)
- 1 pound potatoes, diced (450g)
- 2 cups chopped fresh green beans or frozen green beans (260g)
- 1½ cups fresh or frozen corn (214g)
- 2 bay leaves
- 1 to 2 teaspoons salt
- 1½ cups frozen peas (200g)
- ¼ cup chopped fresh parsley
Step-by-Step Directions
Sauté the Vegetables
- Heat Oil: In a large Dutch oven, heat the olive oil over medium-high heat.
- Cook Onions: Add the chopped onion. Cook, stirring frequently until the onions start to brown, about 10 to 15 minutes.
- Add Carrots, Celery, and Garlic: Stir in the chopped carrots, celery, and minced garlic. Cook for another 5 minutes, stirring occasionally. Reduce the heat if anything starts to stick and burn. Browning and caramelized bits are good as they add flavor!
Build the Base
- Add Tomatoes and Seasonings: Stir in the diced tomatoes, thyme, and black pepper. Let it simmer, stirring occasionally, for 10 minutes or until most of the liquid has evaporated.
- Add Broth and Vegetables: Pour in the vegetable broth, scraping the bottom of the pot with your spoon to loosen any vegetables that may have stuck. Stir in the diced potatoes, green beans, corn, bay leaves, and 1 teaspoon of salt.
Simmer the Soup
- Bring to a Boil: Bring the soup to a boil over medium-high heat.
- Simmer: Reduce the heat to medium-low. Partially cover the pot and let it simmer until the potatoes are tender, about 20 to 30 minutes.
Finish and Serve
- Add Peas: Stir in the frozen peas and cook for another 10 minutes.
- Adjust Seasoning: Taste and add more salt if needed.
- Add Parsley: Stir in the chopped fresh parsley just before serving.
Tips and Variations
- Customize Vegetables: Feel free to use whatever vegetables you have on hand. Zucchini, bell peppers, or spinach would all be great additions.
- Protein Boost: Add a can of drained and rinsed beans, such as cannellini or chickpeas, for added protein.
- Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce for a bit of heat.
- Herb Variations: Swap out thyme for rosemary, oregano, or basil for a different flavor profile.
- Thicker Soup: For a thicker soup, mash some of the potatoes with a spoon or blend a portion of the soup and return it to the pot.
Storing Leftovers
Store any leftover vegetable soup in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months. Thaw in the refrigerator before reheating on the stovetop.
Frequently Asked Questions (FAQ)
Can I use chicken broth instead of vegetable broth?
Yes, if you’re not strictly vegetarian, you can use chicken broth for a different flavor.
How can I make this soup gluten-free?
This soup is naturally gluten-free as long as your broth is gluten-free. Always check the labels to ensure there are no hidden sources of gluten.
Can I make this soup in a slow cooker?
Yes, you can transfer the sautéed vegetables and other ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
What if I don’t have fresh herbs?
Dried herbs work perfectly fine. Just remember to use about one-third the amount of dried herbs as you would fresh.
Conclusion
This Easy Vegetable Soup is a nutritious and flavorful dish that’s perfect for any occasion. It’s simple to make and can be customized to your taste. Enjoy it as a light meal on its own or pair it with a sandwich or salad for a more substantial meal. Give this recipe a try and enjoy a warm bowl of delicious homemade soup.