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–+ servings
C. Motter Cindy

Vegetable Soup Recipe

A hearty and comforting vegetable soup that is perfect for family dinners. This recipe is designed to be family-friendly, budget-friendly, and easy to customize with your favorite vegetables.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 medium carrots peeled and sliced
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 1 pound potatoes peeled and cubed
  • 6 cups vegetable broth or chicken stock
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup green beans trimmed and cut
  • 1 cup frozen peas or corn
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • Large Stockpot
  • Wooden spoon
  • - Measuring cups and spoons
  • Knife
  • cutting board,
  • Mixing bowl

Method
 

  1. Heat the olive oil in a large stockpot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.
  2. Stir in the minced garlic, oregano, and thyme. Cook for just 1 minute until fragrant.
  3. Add the cubed potatoes, diced tomatoes with their juices, and the vegetable broth. Bring the mixture to a gentle boil.
  4. Once boiling, lower the heat to a simmer and cover the pot. Let it cook for about 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
  5. Stir in the green beans and frozen peas or corn. Cook for an additional 5 minutes.
  6. Taste the soup and add salt and pepper as needed. Ladle into warm bowls and top with fresh parsley.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 8gFat: 10g

Notes

This soup is a lifesaver for busy weeknights because it stores so well. Place leftovers in an airtight container and keep them in the fridge for up to 4 days. If you want to freeze it, leave about an inch of space at the top of the container to allow for expansion. It will stay fresh in the freezer for 3 months. To reheat, simply place the soup in a pot over medium heat until steaming or use the microwave in 1-minute intervals, stirring in between.
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