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Vegetable Soup

Vegetable soup with a clear golden broth and tender potatoes, carrots, celery, and green beans simmered until just soft. This American-style soup uses diced tomatoes and frozen corn and peas for easy, colorful texture in every 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: 175
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 potatoes Peeled and cubed.
Carrots
  • 3 carrots Sliced.
Celery
  • 3 celery Stalks, sliced.
Onion and garlic base
  • 1 onion Diced.
  • 4 garlic Cloves, minced.
  • 2 tbsp olive oil
Vegetables
  • 1 cup green beans Cut into 1-inch pieces.
  • 1 cup frozen corn
  • 1 cup frozen peas
Tomatoes and broth
  • 1 can (14 oz) diced tomatoes
  • 6 cup vegetable broth
Seasonings
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 0.25 salt and pepper To taste (season at the end).
Garnish
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot and sauté the onion, carrots, and celery over medium heat for 5 minutes, until the vegetables begin to soften and look glossy.
Build the soup
  1. Add the garlic and cook for 1 minute at the same heat, stirring until fragrant and lightly golden.
  2. Add the vegetable broth, diced tomatoes, potatoes, dried thyme, dried parsley, and bay leaf, then bring everything to a boil.
Simmer until tender
  1. Reduce the heat to maintain a gentle simmer and cook for 15 minutes, until the potatoes are starting to soften.
  2. Add the green beans and simmer for 8 minutes, until the potatoes and green beans are tender.
  3. Stir in the frozen corn and frozen peas and cook for 3 more minutes, until heated through.
Finish and serve
  1. Remove the bay leaf and season the soup with salt and pepper to taste.
  2. Garnish with fresh parsley and serve hot.

Notes

Pro tip: keep the simmer gentle after boiling so the broth stays clear rather than cloudy. Store leftovers in the fridge up to 4 days in a sealed container; freeze up to 2 months (reheat from frozen, adding a splash of broth if needed). For a lighter option, swap half the olive oil for vegetable spray and use reduced-sodium vegetable broth.