Homemade Vegetable Soup Recipe
I’ve always found comfort in a bowl of homemade vegetable soup. When my children were young, I would make a big pot of it whenever we needed a warm meal on a cold day or just wanted something healthy and satisfying. The beauty of vegetable soup is that it’s so versatile. You can use whatever vegetables you have on hand, and the flavors always come together beautifully.I’ve made countless variations of vegetable soup over the years, and I’ve learned that it’s one of those recipes that you can’t go wrong with. It’s easy to make, nutritious, and everyone loves it. Plus, it’s a great way to get your daily serving of vegetables in one bowl. Whether served as a main dish or a side, this soup is perfect for any occasion.
Equipment
- Large pot for cooking the soup
- Knife and cutting board for chopping the vegetables
- Wooden spoon for stirring
- Measuring spoons for seasonings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 cup green beans (fresh or frozen)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup spinach, kale, or peas for added nutrition
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes, stirring occasionally until it becomes soft and translucent.Next, add the chopped carrots and celery, cooking for another 5 minutes to release their natural sweetness and enhance the soup’s base flavor.
- Stir in the diced potatoes, ensuring they are evenly distributed. Pour in the 14.5 oz can of diced tomatoes, including the juices. This adds a rich depth of flavor and natural sweetness to the soup.
- Pour in 4 cups of vegetable or chicken broth, stirring to combine all ingredients. Add 1 teaspoon of dried thyme, 1 bay leaf, and salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, allowing the flavors to meld together.
- Once the potatoes are tender, stir in the 1 cup of green beans (fresh or frozen). If you’d like to boost the nutrition, add 1 cup of spinach, kale, or peas at this stage. Let the soup simmer for another 10 minutes, allowing the vegetables to cook through while keeping their texture.
- Remove the bay leaf and give the soup a final taste. Adjust the seasoning with more salt, pepper, or an extra dash of thyme if needed. If you prefer a slightly thicker consistency, you can mash some of the potatoes with a spoon or use an immersion blender for a few pulses.
- Ladle the warm vegetable soup into bowls and serve with crusty bread, crackers, or a side salad. For extra flavor, garnish with fresh parsley, grated Parmesan, or a squeeze of lemon juice.