Description
This classic vegetable soup is a comforting, hearty, and healthy meal made with simple ingredients like carrots, potatoes, green beans, and corn. Naturally vegan and packed with nourishing flavors, it’s perfect for weeknight dinners, meal prep, or freezer-friendly batches.
Ingredients
2 tablespoons olive oil
1 ½ cups chopped yellow onion (about 1 medium)
2 cups peeled and chopped carrots (about 5 medium)
1 ¼ cups chopped celery (about 3 stalks)
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium vegetable broth
2 (14.5 oz) cans diced tomatoes, undrained
3 cups peeled and diced potatoes (½-inch pieces, from about 3 medium)
⅓ cup chopped fresh parsley
2 bay leaves
½ teaspoon dried thyme (or 1 tablespoon fresh thyme)
Salt and black pepper, to taste
1 ½ cups chopped green beans (fresh or frozen)
1 ¼ cups corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)
Instructions
1. In a large pot, heat the olive oil over medium-high heat.
2. Add chopped onion, carrots, and celery. Sauté for about 4 minutes until they begin to soften.
3. Stir in the minced garlic and cook for another 30 seconds.
4. Pour in the vegetable broth and diced tomatoes with their juices.
5. Add the diced potatoes, parsley, bay leaves, thyme, salt, and pepper. Stir well.
6. Bring the mixture to a boil, then add the green beans.
7. Reduce the heat to medium-low, cover the pot, and let the soup simmer for 20–30 minutes, or until the potatoes are nearly tender.
8. Stir in the corn and peas and simmer for another 5 minutes.
9. Remove bay leaves before serving. Serve warm.
Notes
For best texture, add frozen vegetables in the last 5 minutes of cooking. The soup tastes even better the next day, after the flavors have melded. To freeze, cool completely and store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Healthy Comfort Food
- Method: Stovetop
- Cuisine: American