Vegetable soup is the ultimate comfort food — hearty, nutritious, and versatile. Whether you’re looking for a cozy meal or a healthy option, this easy vegetable soup is sure to satisfy. The best part? It’s forgiving, meaning you can use whatever vegetables you have on hand. Let’s dive into how to make this tasty and wholesome soup.
Ingredients You’ll Need
- Olive oil – for sautéing the vegetables
- 1 onion – diced
- 6 cloves garlic – minced
- 3 carrots – chopped
- 2 celery stalks – chopped
- 2 medium potatoes – diced
- 1 tablespoon fresh thyme – chopped
- 2 cans diced tomatoes (14 oz each)
- 2 cups green beans – chopped
- 1.5 cups frozen corn kernels
- 6 cups vegetable stock (or chicken stock if preferred)
- 1 teaspoon salt – adjust to taste
- 1 teaspoon black pepper – adjust to taste
- 1.5 cups frozen peas
- 1/4 cup fresh parsley – chopped
- Bay leaves – 2
Optional Add-ins:
- Chickpeas (garbanzo beans)
- Barley
- Kale
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Start by chopping up your vegetables. If you’re short on time, consider using store-bought mirepoix (a blend of diced onions, carrots, and celery) to save time. Dice one onion and mince 6 cloves of garlic. Chop 3 carrots into bite-sized pieces and 2 celery stalks finely. Prepare your potatoes by dicing them into small, bite-sized cubes for easy cooking.
Step 2: Sauté the Onion and Garlic
In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the diced onions. Sauté them for about 10 minutes, stirring occasionally, until they are translucent and starting to brown. Add the minced garlic and cook for another 1-2 minutes until fragrant, making sure not to burn the garlic.
Step 3: Add the Carrots, Celery, and Thyme
Add your chopped carrots, celery, and 1 tablespoon of fresh thyme to the pot. Stir everything together and let it cook for 5 minutes, allowing the flavors to combine. Stir occasionally to avoid burning.
Step 4: Add the Potatoes and Tomatoes
Once the carrots and celery have softened slightly, it’s time to add the potatoes and two cans of diced tomatoes (with their juice). Stir well, and let it cook for about 10 minutes, allowing the liquid to reduce and the flavors to concentrate.
Step 5: Add the Green Beans, Corn, and Stock
Now it’s time to add your green beans, frozen corn, and vegetable stock (6 cups). Stir everything together and bring the mixture to a boil. Add 2 bay leaves and then lower the heat to medium-low. Let it simmer for about 10 to 30 minutes, depending on how thick your potatoes are. Stir occasionally and check for doneness.
Step 6: Season and Taste
Once the potatoes are cooked and tender, season the soup with salt and pepper to taste. Don’t forget to remove the bay leaves before serving. You can also adjust the seasoning as needed.
Step 7: Final Additions
Once the soup has cooked, stir in 1.5 cups of frozen peas and freshly chopped parsley. The peas will add a burst of color and sweetness, while the parsley will brighten up the dish with its freshness.
Optional Flavor Boosters
For extra flavor, you can add a swirl of pesto or a spoonful of romanesco sauce. If you enjoy a bit of spice, you can also stir in some harissa or hot sauce to give the soup a kick.
Tips for the Best Vegetable Soup
- Customize the Vegetables: This recipe is highly versatile, so feel free to add any vegetables you love. You can use zucchini, spinach, or even kale for added texture and flavor.
- Add Protein: For a heartier meal, toss in chickpeas or beans. If you’re looking for even more texture, try adding barley.
- Use Fresh Ingredients: Fresh garlic, herbs, and veggies will enhance the soup’s flavor, making it taste as vibrant as possible.
Conclusion
This vegetable soup is not only delicious and comforting but also nutritious and easy to make. It’s perfect for a cozy dinner or meal prep for the week. Plus, it’s incredibly versatile, so feel free to use your favorite veggies or what you have on hand. Whether you’re looking for a light meal or a filling dish, this vegetable soup is sure to satisfy.
