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Vegetable Soup

Vegetable soup with a clear golden broth and tender potatoes, simmered until the vegetables keep their color. Made in one pot with sautéed onion, carrots, celery, and garlic for a bright, herb-forward finish.
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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: 160
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Soup
  • 3 lb potatoes peeled and cubed
  • 3 carrots sliced
  • 3 stalks celery sliced
  • 1 onion diced
  • 4 cloves 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
  • 6 cup vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot, then sauté onion, carrots, and celery over medium heat for 5 minutes until starting to soften and look glossy.
Build the soup
  1. Add garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
  2. Add vegetable broth, diced tomatoes, potatoes, thyme, dried parsley, and bay leaf, then stir to combine.
  3. Bring the soup to a boil over high heat, then reduce to a steady simmer.
  4. Simmer for 15 minutes, stirring once or twice, until the potatoes begin to turn tender.
Cook the vegetables
  1. Add green beans and simmer for 8 minutes, cooking until the potatoes and beans are tender.
  2. Add frozen corn and frozen peas, then simmer for 3 more minutes until hot throughout and vividly colored.
Finish and serve
  1. Remove the bay leaf, then season with salt and pepper to taste.
  2. Garnish with fresh parsley and serve hot, letting the flavors settle for a moment before eating.

Notes

For the best texture, keep the simmer steady (not a hard boil) so potatoes stay tender but intact. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (add a splash of broth when reheating if it thickens). For a lower-sodium option, use no-salt-added vegetable broth and season gradually with salt-free herbs.