Homemade Vegetable Soup
User Reviews
4.7
Homemade Vegetable Soup
Description
This recipe for Homemade Vegetable Soup starts by sautéing a classic mirepoix base of onion, carrot, and celery in olive oil until softened. Minced garlic, red bell pepper, chopped zucchini, and diced Yukon Gold potatoes are added and cooked briefly to blend flavors. The vegetables then simmer in vegetable broth and diced tomatoes, with bay leaves, thyme, basil, salt, and pepper to infuse the soup with herbal and savory notes.
Soon after the potatoes soften, green beans, corn, and peas are stirred in and cooked gently until all vegetables reach tender doneness. The mix of fresh and frozen vegetables offers diverse textures — from the slight bite of green beans to the sweet corn and soft potatoes. Simmering allows the flavors to meld while retaining color and texture.
This vegetable soup is versatile and can be garnished with parmesan cheese or fresh herbs for additional brightness. Adding a splash of red wine vinegar, balsamic vinegar, or fresh lemon juice can enhance acidity and balance richness. It fits well as a nutritious starter or a light, warm main dish alongside bread.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped, medium
- 3 carrot chopped
- 2 celery chopped, ribs
- 5 cloves garlic minced
- 1 red bell pepper seeds removed and chopped
- 1 zucchini chopped, medium
- 6 Yukon Gold potato chopped (about 2 cups
- 3 (14.5 oz) vegetable broth quantity unspecified cans
- 28 oz diced tomatoes (can use fire roasted tomatoes)
- 2 bay leaf
- 1/2 teaspoon thyme dried
- 1/2 teaspoon basil dried
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups green beans frozen
- 1 cup corn frozen
- 1 cup peas frozen
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.
- Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.
- Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.
- Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.
Notes
- Adding a splash of red wine vinegar, balsamic vinegar, or fresh lemon juice brightens the flavor.
- Garnish with fresh herbs or grated parmesan cheese to enhance the soup’s taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 266mg | 11% |
| Potassium | 854mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 3787IU | 76% |
| Vitamin C | 58mg | 64% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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