Easy Vegetable Soup Recipe

Ingredients

• 3 tbsp Olive Oil (extra virgin, for sautéing)
• 1 large Onion (peeled and diced)
• 6 cloves Garlic (fresh, peeled and minced)
• 2 stalks Celery (chopped fine)
• 3 medium Carrots (cut into moons)
• 2 medium Potatoes (skin on, diced bite‑size)
• 1 tbsp Fresh Thyme (minced)
• 2 cans (14 oz each) Diced Tomatoes (undrained)
• 2 cups Green Beans (trimmed and cut bite‑size)
• 1.5 cups Frozen Corn Kernels (no thaw needed)
• 2 leaves Bay Leaves (whole)
• 6 cups Vegetable Stock (low‑sodium)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1.5 cups Frozen Peas (added at the end)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prep All Vegetables

   Wash, peel (if desired), and chop the onion, garlic, celery, carrots, potatoes, green beans, and parsley. Keep the ingredients separate for easy addition later.

   Time: PT15M

2. Sauté Onion

   Heat 3 tbsp olive oil in the Dutch oven over medium‑high heat. Add the diced onion and cook, stirring occasionally, until translucent and lightly browned, about 10 minutes.

   Time: PT10M

   Temperature: medium‑high heat

3. Add Carrots, Celery, and Garlic

   Add the carrot moons, finely chopped celery, and minced garlic to the pot. Stir and cook for about 5 minutes, being careful not to let the garlic burn.

   Time: PT5M

   Temperature: medium heat

4. Add Tomatoes and Thyme

   Stir in the two cans of diced tomatoes (with juices) and the minced fresh thyme. Let the mixture simmer for 10 minutes to meld flavors and reduce slightly.

   Time: PT10M

   Temperature: medium heat

5. Add Stock, Potatoes, Green Beans, Corn, and Seasonings

   Pour in 6 cups vegetable stock, then add the diced potatoes, trimmed green beans, frozen corn, bay leaves, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce to medium‑low, partially cover, and simmer until potatoes are tender, 10–30 minutes (check every 10 minutes).

   Time: PT20M

   Temperature: medium‑low heat

6. Finish with Peas and Parsley

   Stir in the frozen peas and chopped parsley. Cook for another 5 minutes until peas are heated through and parsley is fragrant.

   Time: PT5M

   Temperature: medium heat

7. Serve

   Remove the bay leaves, ladle soup into bowls, and enjoy hot. Optional garnish: a drizzle of olive oil or a sprinkle of fresh herbs.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Onion: Yellow onion, Sweet onion
• Instead of Garlic: Garlic paste
• Instead of Celery: Celery ribs, Fennel
• Instead of Carrots: Parsnips
• Instead of Potatoes: Yukon Gold potatoes, Red potatoes
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Diced Tomatoes: Fresh diced tomatoes (4 cups)
• Instead of Green Beans: Frozen green beans
• Instead of Frozen Corn Kernels: Fresh corn kernels
• Instead of Bay Leaves: Dried thyme extra
• Instead of Vegetable Stock: Chicken stock, Water with bouillon
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Frozen Peas: Fresh peas
• Instead of Fresh Parsley: Dried parsley (1 tsp)

Equipment Needed

• Dutch Oven
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Can Opener
• Ladle
• Soup Bowls

Critical Steps — Do Not Skip

• Sauté onions until translucent but not burnt.
• Add garlic after onions and watch the heat to avoid burning.
• Simmer the stock mixture until potatoes are fork‑tender.
• Add peas at the end to keep their color and texture.
• Remove bay leaves before serving.

Chef Tips from the Video

• Use fresh herbs for the brightest flavor; add dried herbs earlier and fresh herbs at the end.
• Low‑sodium vegetable stock lets you control the salt level more precisely.
• For extra depth, roast the carrots and celery in the oven for 15 minutes before adding them to the soup.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3–4 days.

Freezer: Freeze in portion‑size bags for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Not recommended; soup should be kept refrigerated or frozen.

Make-Ahead Tips

• The soup tastes even better the next day as flavors meld; refrigerate and reheat gently.
• Freeze in individual portions for quick meals; reheat on the stove over low heat.

Frequently Asked Questions