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Vegetable Soup

Vegetable soup with a clear golden broth made from sautéed onion, carrots, and celery, then simmered until the potatoes are tender. Finished with green beans, corn, and peas for bright color and a light, hearty texture.
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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: 180
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 potatoes Peeled and cubed.
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 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
Soup base
  • 6 cup vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 0.5 tsp salt To taste.
  • 0.5 tsp black pepper To taste.
  • 2 tbsp fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, stirring until they soften and look glossy.
  2. Add the garlic and cook for 1 minute, stirring constantly until fragrant.
Simmer the soup base
  1. Add the vegetable broth, diced tomatoes, potatoes, thyme, dried parsley, and bay leaf, then stir to combine.
  2. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, until the potatoes begin to soften.
Cook the vegetables and finish
  1. Add the green beans and cook for 8 minutes until the potatoes and beans are tender.
  2. Add the frozen corn and frozen peas, then cook for 3 more minutes until hot and bright.
  3. Remove the bay leaf, then season with salt and black pepper to taste.
  4. Garnish with fresh parsley, letting it sit briefly on top so it stays vibrant.

Notes

Pro tip: Cut the potatoes into similar-size cubes so they finish tender in the same window as the green beans. Store leftovers covered in the refrigerator up to 4 days; reheat gently on the stove. Freezing is yes—cool completely, then freeze in portions for up to 3 months and reheat from thawed for best texture. For a dietary swap, use low-sodium vegetable broth and adjust salt at the end.