Vegetable Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
200 kcal
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Course
Main Course
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Cuisine
American
Vegetable Soup
Description
The Vegetable Soup recipe starts by caramelizing the chopped onion until lightly browned, then adding carrots, celery, and minced garlic to build a savory base. Diced tomatoes are added along with thyme and pepper, simmering to concentrate flavors. Low-sodium vegetable broth is introduced with diced potatoes, green beans, corn, and bay leaves, which simmer partially covered until the potatoes soften. Peas and fresh parsley are stirred in near the end for freshness and bright color.
The mixture offers a mix of textures where tender potatoes and crisp green beans contrast with sweet corn and peas. The broth is seasoned moderately with salt to allow adjustments. The use of fresh herbs lifts the overall flavor, while simmering gently avoids overcooking to retain vegetable integrity.
The soup can be served as a starter or a light main dish, adaptable with side grains or beans for more substance. Adding a splash of red wine vinegar or lemon juice at the end can enhance the brightness of the flavors. The recipe notes that adding pasta or beans increases heartiness, and different herbs can be substituted to suit taste preferences. Avoiding over-simmering preserves vegetable texture.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 3 carrot peeled and chopped
- 2 celery chopped, stalks
- 6 garlic minced, cloves
- 1 can diced tomatoes (28-ounce/794g)
- ¾ teaspoon black pepper ground
- 1 tablespoon thyme or 1 teaspoon dried thyme, chopped fresh
- 6 cups vegetable broth 1440ml, low-sodium
- 1 pound potato diced (450g
- 2 cups green beans or frozen green beans (260g, chopped, fresh
- 1½ cups corn 214g, fresh or frozen
- 2 bay leaf
- 1 to 2 teaspoons salt
- 1½ cups peas 200g, frozen
- ¼ cup parsley chopped, fresh
Instructions
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion. Cook, stirring frequently until the onions start to brown, about 10 to 15 minutes. Stir in the carrots, celery and garlic, and cook for 5 minutes. (Reduce the heat if anything is starting to stick and burn, but browned caramelized bits are good!)
- Add the diced tomatoes, thyme, and black pepper. Simmer, stirring occasionally, for 10 minutes or until most of the liquid has evaporated.
- Pour in the broth, scraping the bottom of the pot with your spoon to loosen any vegetables that may have stuck. Stir in the potatoes, green beans, corn, bay leaves, and 1 teaspoon salt. Bring to a boil.
- Reduce the heat to medium-low. Partially cover and simmer until the potatoes are tender, about 20 to 30 minutes. Taste and add more salt, if needed. Stir in the peas. Cook for 10 minutes. Stir in the parsley just before serving.
Notes
- For a heartier soup, serve with cooked pasta, orzo, or rice, or add rinsed canned white beans or chickpeas near the end for protein.
- Add red pepper flakes or cayenne during the sauté for a subtle spicy kick.
- Enhance brightness with a splash of red wine vinegar or fresh lemon juice just before serving.
- Avoid simmering too long to prevent vegetables from becoming mushy; aim for tender yet intact texture.
- Cut vegetables larger for chunkier soup or smaller for a smoother consistency.
- Feel free to use other herbs like oregano, basil, marjoram, or Italian seasoning for flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 459mg | 19% |
| Potassium | 764mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 4545IU | 91% |
| Vitamin C | 44mg | 49% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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