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Vegetable Soup Recipe

Vegetable soup recipe with tender carrots, potatoes, green beans, and corn simmered low and slow in a savory tomato-herb broth. Flavor develops over a gentle simmer for a comforting, warm bowl that tastes even better the next day.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 g carrots, sliced
  • 3 g celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes
  • 6 cup vegetable broth
Vegetables
  • 2 russet potatoes, cubed
  • 1 cup green beans, trimmed and halved
  • 1 cup corn kernels
  • 1 cup peas
  • 1 zucchini, diced
Seasoning
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 2 tbsp fresh parsley, chopped for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the soup base
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery until softened, about 5 minutes, stirring occasionally until glossy and fragrant.
  2. Add the minced garlic and cook for 1 minute more, until fragrant, keeping it from browning.
Simmer the broth
  1. Stir in the diced tomatoes, vegetable broth, bay leaf, dried thyme, and dried oregano, then bring to a boil with bubbling at the edges.
  2. Add the cubed potatoes and halved green beans, reduce heat to a gentle simmer, cover, and simmer for 20 minutes until the potatoes are just tender and you can pierce them easily.
Finish with remaining vegetables
  1. Stir in the corn kernels, peas, and diced zucchini, then simmer uncovered for 10 minutes until all vegetables are tender.
  2. Season with salt and black pepper to taste, remove the bay leaf, and taste for balance, letting the soup simmer 1 to 2 minutes if needed.
Serve
  1. Ladle the soup into bowls and top each serving with chopped fresh parsley for serving.

Notes

For the best texture, keep the simmer gentle once the potatoes go in so they stay tender but not mushy. Refrigerate in a covered container for up to 4 days; reheat on the stovetop with a splash of broth or water. Freezing is yes—cool completely, freeze up to 3 months, and thaw overnight in the fridge before reheating. For a lighter option, use low-sodium vegetable broth and adjust salt to taste.