Vegetable Soup
This hearty vegetable soup is packed with color, nutrients, and flavor, making it a go-to choice for light yet filling meals. It features a mix of vibrant veggies like carrots, celery, green beans, and tomatoes, all simmered in a savory, seasoned broth. Whether you use fresh or frozen vegetables, the result is consistently delicious. This soup is ideal for making in large batches—you can store it for weekday lunches or freeze it for future meals. Serve it with crusty bread or a crisp salad for a simple, wholesome lunch or dinner.
Ingredients
- 3 tablespoons olive oil
- 1 ½ cups chopped yellow onion 1 small onion
- 3 ribs celery chopped
- 3 carrots sliced into ¼-inch thick rounds or half rounds if large
- ½ pound Yukon gold potatoes chopped into ½-inch pieces
- ½ pound sweet potatoes peeled and chopped into ¾-inch pieces
- 4 cloves garlic minced
- 4 cups low sodium vegetable broth
- 1 cup chopped green beans 1-inch pieces fresh or frozen
- 14.5 ounces canned fire roasted diced tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon sweet paprika
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 bay leaves
- ¾ cup frozen peas no need to thaw
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onion and celery. Cook them for about 4 to 5 minutes, stirring frequently, until they start to soften and become fragrant. This step creates a flavorful base for your soup.
- Next, add the sliced carrots, diced gold potatoes, and sweet potatoes to the pot. Continue cooking for about 3 minutes, stirring often so the vegetables start to develop flavor without sticking to the bottom.
- Add the minced garlic and cook for 1 more minute, stirring constantly to avoid burning and to allow the garlic to release its aroma.
- Pour in the vegetable broth, using your spoon to scrape up any caramelized bits stuck to the bottom of the pot. These bits add extra depth of flavor to the soup.
- Now stir in the chopped green beans, fire roasted diced tomatoes, Italian seasoning, paprika, salt, pepper, and bay leaves. Mix everything together until well combined.
- Allow the soup to come to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 20 minutes, until the vegetables are nearly tender. Stir occasionally to make sure nothing is sticking.
- Add the frozen peas, stir, and cover the pot again. Let the soup simmer for another 5 minutes, just until all the vegetables are fully cooked and tender. Serve hot, with crusty bread or a sprinkle of fresh herbs if desired.
Notes
Keep any leftover vegetable soup in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If you'd like to store it for longer, you can freeze it for up to 3 months. Make sure the soup is completely cooled before transferring it to the freezer, and leave a little space at the top of the container to allow for expansion.
This recipe is very flexible, so feel free to get creative with the vegetables you have on hand. In addition to the ingredients listed, you can add chopped butternut squash, zucchini, bell peppers, or even some sweet corn. These extra veggies add flavor, color, and variety to the soup.
For a heartier meal, consider adding a can of beans such as white beans, chickpeas, or red kidney beans. They provide a good source of plant-based protein and make the soup more filling without much extra effort.
This recipe is very flexible, so feel free to get creative with the vegetables you have on hand. In addition to the ingredients listed, you can add chopped butternut squash, zucchini, bell peppers, or even some sweet corn. These extra veggies add flavor, color, and variety to the soup.
For a heartier meal, consider adding a can of beans such as white beans, chickpeas, or red kidney beans. They provide a good source of plant-based protein and make the soup more filling without much extra effort.