This Vegetable Soup is indeed a quintessential comfort dish, perfect for those chilly days. It’s a savory and hearty blend of nourishing vegetables like potatoes, corn, green beans, celery, carrots, and onions, all simmering together in a flavorful chicken broth. The fact that it’s ready in under 45 minutes makes it even more appealing for a quick, warming meal.
Your enthusiasm for this recipe is palpable, and it’s clear why it ranks as one of your all-time favorites. Serving it with toasted garlic bread and a side salad sounds delightful, and the addition of cheddar or parmesan cheese on top would certainly add a delicious richness to the soup.
The versatility of this vegetable soup recipe is a huge plus. The ability to use seasonal vegetables or leftover veggies makes it not only practical but also a great way to minimize food waste. Experimenting with different herbs like Italian seasoning, oregano, parsley, and thyme, as well as various types of broth, can create a delightful variation each time you make it. This adaptability, combined with its wholesome goodness, makes your vegetable soup recipe a standout choice for a comforting and satisfying meal.
Ingredients
2 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 5)
1 1/4 cups chopped celery (about 3)
4 cloves garlic , minced
4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups chopped frozen or fresh green beans
1 1/4 cups frozen or fresh corn
1 cup frozen or fresh peas
Instructions
Heat olive oil in a large pot over medium-high heat. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste*. Bring to a boil, then add green beans.
Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 – 30 minutes. Add corn and peas and cook 5 minutes longer. Serve warm.
Recipe Notes
*For more flavor add in more dried herbs as desired. Other good herbs to add include basil, oregano, marjoram, or Italian seasoning. Servings: 8 servings
