Actually Good Homemade Vegetable Soup
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
10 servings
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Calories
269 kcal
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Course
Main Course
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Cuisine
American
Actually Good Homemade Vegetable Soup
Description
Actually Good Homemade Vegetable Soup begins with slowly caramelizing diced yellow onions in butter to develop sweetness and depth. Celery, carrots, and mushrooms are then sautéed with dried herbs and garlic, creating an aromatic base. Vegetable broth and diced tomatoes with their juices are added alongside halved baby gold potatoes and diced sweet potatoes, corn, and green beans for a diverse vegetable profile. Fresh parsley, thyme, rosemary, and bay leaves add complexity, with an optional Parmesan rind imparting umami.
The soup simmers until the root vegetables become tender but maintain some firmness, preserving their distinct textures. The final steps involve stirring in rinsed white and kidney beans for protein and creaminess, and fresh lemon juice to balance the richness with acidity. The bay leaves and Parmesan rind are removed before serving.
This soup suits well as a wholesome lunch or light dinner, embraced for its vegetable variety and comforting broth. It pairs with crusty bread or can be served alone for a satisfying vegetarian meal. The fresh herbs and lemon juice brighten the soup, making each spoonful layered with fresh flavors.
Practical tips from the notes suggest storing the soup in airtight containers refrigerated for up to 3-5 days or freezing for up to 3 months. Variations include adding different beans like chickpeas or black beans, introducing spices such as curry powder or chili flakes, or swapping and adjusting vegetables per preference. Adding spinach near the end or increasing broth volume can tailor the soup’s thickness and greens content.
Ingredients
- 3 Tbsp. butter unsalted
- 1 large yellow onion diced
- 2 talks celery diced
- 1 cup baby carrot sliced into rounds
- 1 cup baby bella mushroom sliced
- 1 tsp. kosher salt
- 1 tsp. Italian seasoning
- 1/2 tsp. basil dried
- 1/8 tsp. black pepper
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1, oz. can diced tomato with juices
- 1 lb. baby gold potato halved
- 1 sweet potato peeled and diced
- 1 cup yellow corn canned or frozen
- 1 cup Green bean trimmed and cut into 1 inch pieces
- 1/4 cup parsley fresh, chopped
- 1 tsp. thyme fresh, chopped
- 1 tsp. rosemary fresh, chopped
- 2 bay leaf
- 1 rind Parmesan Cheese optional
- 1, oz. can white bean drained and rinsed
- 1, oz. can Kidney Beans drained and rinsed
- 2 Tbsp. lemon juice fresh
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
- Store soup airtight in the refrigerator for 3-5 days or freeze up to 3 months for extended storage.
- Beans can be varied; try adding chickpeas or black beans as alternatives to white and kidney beans.
- Adjust seasonings with curry powder, red chili flakes, or cayenne to customize spiciness.
- Feel free to substitute or omit vegetables based on preference and availability, such as adding spinach at the end or using russet potatoes instead of sweet potatoes.
- Add extra water, broth, or vegetable juice if the soup becomes too thick after simmering.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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