Actually Good Homemade Vegetable Soup

Name: Actually Good Homemade Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10 servings
Ingredients: 3 Tbsp. unsalted butter; 1 large yellow onion, diced; 2 talks celery, diced; 1 cup baby carrots, sliced into rounds; 1 cup baby bella mushrooms, sliced; 1 tsp. kosher salt; 1 tsp. Italian seasoning; 1/2 tsp. dried basil; 1/8 tsp. black pepper; 3 cloves garlic, minced; 4 cups vegetable broth; 1, oz. can diced tomatoes, with juices; 1 lb. baby gold potatoes, halved; 1 sweet potato, peeled and diced; 1 cup yellow corn (canned or frozen); 1 cup green beans, trimmed and cut into 1 inch pieces; 1/4 cup fresh parsley, chopped; 1 tsp. fresh thyme, chopped; 1 tsp. fresh rosemary, chopped; 2 bay leaves; 1 rind Parmesan (optional); 1, oz. can white beans, drained and rinsed; 1, oz. can Kidney beans, drained and rinsed; 2 Tbsp. fresh lemon juice

User Reviews

4.8

111 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
10 servings
Calories
269 kcal
Course
Main Course
Cuisine
American

Actually Good Homemade Vegetable Soup

Ulric Williams

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This veggie loaded Homemade Vegetable Soup is cozy, nutritious, and actually really really good. It's packed with vibrant veggies, tomatoes, beans and plenty of fresh herbs. It's a full-of-flavor feel good soup!

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Ingredients

Servings

3 Tbsp. unsalted butter
1 large yellow onion, diced
2 talks celery, diced
1 cup baby carrots, sliced into rounds
1 cup baby bella mushrooms, sliced
1 tsp. kosher salt
1 tsp. Italian seasoning
1/2 tsp. dried basil
1/8 tsp. black pepper
3 cloves garlic, minced
4 cups vegetable broth
1, oz. can diced tomatoes, with juices
1 lb. baby gold potatoes, halved
1 sweet potato, peeled and diced
1 cup yellow corn (canned or frozen)
1 cup green beans, trimmed and cut into 1 inch pieces
1/4 cup fresh parsley, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
2 bay leaves
1 rind Parmesan (optional)
1, oz. can white beans, drained and rinsed
1, oz. can Kidney beans, drained and rinsed
2 Tbsp. fresh lemon juice

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Instructions

Melt the butter in a Dutch oven over medium heat. Add the onions and caramelize for at least 20 minutes. Stir the onions to check on them about every 5 minutes. Adjust the heat if the onions are cooking too quickly or you notice and burn spots on the bottom of the pan. The onions will be very soft, will start to smell caramelized and you'll see spots of caramelization.
Add in the celery, carrots, mushrooms and seasonings and cook another 5 minutes, stirring occasionally. Then add the garlic and stir for another 30 seconds or so.
Then add in the broth, diced tomatoes, baby gold potatoes, sweet potato, corn, green beans, fresh herbs and Parmesan rind (optional). Stir to combine.
Bring this to a boil, then down to a simmer. Cover with the lid on until the potatoes are tender, ~20 minutes.
Lastly, stir in both beans and the lemon juice. Remove the rind and the bay leaves and discard. Taste the soup and adjust any seasonings, as desired. Also, if the soup is too thick, add more broth or water.
Ladle into bowls and serve with crackers or bread. Enjoy!

Notes

Storage: store in an air-tight container in the fridge for up to 3-5 days. Freeze for up to 3 months.
Add chickpeas or black beans if you are looking to add in different beans.
Add in different seasonings like curry powder, red pepper chili flakes or cayenne.
This is a veggie loaded soup, take or leave what you don't like or add in different veggies you do like. Stir in spinach at the end, use russet potatoes instead of sweet potatoes, etc.
Add more water or broth to the soup if it's too thick. Or better yet, add in V-8 juice!

Nutrition Information

Show Details

Serving 1bowl Calories 269kcal (13%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 10mg (3%) Sodium 628mg (26%) Potassium 225mg (6%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 4178IU (84%) Vitamin C 7mg (8%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 269 kcal

% Daily Value*

Serving	1bowl
Calories	269kcal	13%
Carbohydrates	23g	8%
Protein	5g	10%
Fat	4g	6%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	10mg	3%
Sodium	628mg	26%
Potassium	225mg	5%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	4178IU	84%
Vitamin C	7mg	8%
Calcium	40mg	4%
Iron	1mg	6%