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Hearty Homemade Vegetable Soup Recipe

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4.1 from 2 reviews

This easy homemade vegetable soup is a comforting and healthy meal made with fresh vegetables, herbs, and a savory vegetable broth. Perfect for chilly evenings, this recipe is far better than canned soups, with a delicious blend of carrots, celery, potatoes, green beans, corn, peas, and tomatoes simmered to tender perfection. Freeze leftovers to enjoy convenient, wholesome meals anytime.

Ingredients

Vegetables and Aromatics

  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 6 garlic cloves, minced
  • 1 pound potatoes, diced (450g)
  • 2 cups fresh or frozen green beans, chopped (260g)
  • 1½ cups fresh or frozen corn (214g)
  • 1½ cups frozen peas (200g)
  • ¼ cup chopped fresh parsley

Liquids and Canned Goods

  • 1 can diced tomatoes (28-ounce/794g)
  • 6 cups low-sodium vegetable broth (1440ml)

Herbs and Seasonings

  • ¾ teaspoon ground black pepper
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 to 2 teaspoons salt

Instructions

  1. Saute Aromatics: In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring frequently, for about 10 to 15 minutes until the onions start to brown and caramelize.
  2. Add Vegetables: Stir in the carrots, celery, and minced garlic. Cook everything together for 5 minutes, reducing heat if the mixture begins to stick or burn, but allowing some browning for flavor.
  3. Simmer Tomatoes and Spices: Add the diced tomatoes, thyme, and ground black pepper. Let the mixture simmer, stirring occasionally, for about 10 minutes until most of the tomato liquid evaporates.
  4. Add Broth and Vegetables: Pour in the vegetable broth, scraping the bottom of the pot to release any caramelized bits. Stir in diced potatoes, green beans, corn, bay leaves, and 1 teaspoon of salt. Increase heat to bring the soup to a boil.
  5. Simmer the Soup: Reduce the heat to medium-low, partially cover the pot, and let the soup simmer for 20 to 30 minutes or until the potatoes are tender. Taste and adjust salt if necessary.
  6. Add Peas and Finish: Stir in the frozen peas and cook for an additional 10 minutes. Just before serving, stir in the chopped fresh parsley to brighten flavors.

Notes

  • For a heartier soup, serve with cooked macaroni, orzo, or rice, or add a can of drained and rinsed white beans or chickpeas towards the end of cooking to boost protein content.
  • To add heat, sprinkle red pepper flakes or cayenne pepper when sautéing the mirepoix (onions, carrots, celery).
  • Add a splash of red wine vinegar or fresh lemon juice at the end of cooking to enhance brightness and flavor complexity.
  • Avoid over-simmering the soup to prevent vegetables from becoming mushy; aim for tender but well-defined pieces.
  • Cut vegetables into larger chunks for a chunky texture or smaller pieces for a smoother soup.
  • Try different herbs like oregano, basil, marjoram, or Italian seasoning for varied flavor profiles.

Find it online: https://marthatasty.com/hearty-homemade-vegetable-soup-recipe/