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Vegetable Soup

Vegetable soup is simmered in a clear golden broth with tender potatoes, green beans, sweet corn, peas, and diced tomatoes. This American pot recipe builds flavor by sautéing onion, carrots, and celery before simmering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 potatoes peeled and cubed
  • 3 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 1 cup green beans cut into 1-inch pieces
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 can (14 oz) diced tomatoes
Soup base and seasonings
  • 6 cup vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 0.25 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for 5 minutes, stirring until the onion softens and turns glossy.
Build the broth
  1. Add the garlic and cook for 1 minute. Stir constantly so the garlic smells fragrant without browning.
  2. Add the vegetable broth, diced tomatoes, potatoes, thyme, dried parsley, and bay leaf. Increase heat until the mixture starts boiling.
Simmer until tender
  1. Bring to a boil, then reduce heat and simmer for 15 minutes. Cook until the potatoes begin to soften.
  2. Add the green beans and cook for 8 minutes. Continue until the potatoes and green beans are tender when pierced.
  3. Add the frozen corn and frozen peas and cook for 3 more minutes. Let the peas warm through and the broth look steady and gently bubbling.
Finish and garnish
  1. Remove the bay leaf and discard it. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Notes

For the clearest broth, keep the pot at a gentle simmer after bringing it to a boil—big bubbles can make the potatoes break down. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. If you want a lower-carb bowl, reduce the potato amount by half and add extra green beans or celery.