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Vegetable Soup Recipe

This is the most flavorful vegetable soup recipe you'll try! It's 100% vegetarian, but I promise you won't miss the meat. Ready in 1 hour and freezer-friendly! Recipe includes a how-to video!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings (1 ¼ cups per serving)
Calories: 158 kcal
Course: Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • 3 3 Tablespoons olive or avocado oil
  • 1 1 medium yellow onion diced (about 1 cup)
  • 2 2 carrots cut into coins (1 cup)
  • 2 2 celery ribs diced (1 cup)
  • 1 1 Tablespoon minced garlic 
  • 1 1 cup small-diced sweet potatoes cut into ½”/1.5cm cubes
  • 1 1 cup small-diced gold or russet potatoes cut into ½”/1.5cm cubes
  • 1 ½ 1 ½ Tablespoons tomato paste
  • 1 ½ 1 ½ teaspoons dried basil
  • 1 ¼ 1 ¼ teaspoon table salt plus more to tate
  • ¼ ¼ teaspoon ground black pepper plus more to taste
  • 1 14.5 1 14.5 oz can fire roasted diced tomatoes undrained
  • 1 ½ 1 ½ cups fresh or frozen cut green beans
  • 1 ¼ 1 ¼ cups fresh or frozen sweet corn
  • ½ ½ cup fresh or frozen Lima beans
  • 6 6 cups vegetable broth
  • 2 2 bay leaves
  • 1 1 thyme sprig or ½ teaspoon dried thyme

Instructions

    Cup of Yum
  1. Add oil to a large soup pot and heat over medium heat until shimmering.
  2. Add onion, carrots, and celery and cook until softened (about 5 minutes).
  3. Add garlic and cook, stirring, until fragrant (about 30 seconds).
  4. Add potatoes and cook several minutes longer, stirring occasionally (about 3-5 minutes).
  5. Add tomato paste, dried basil, salt, and pepper and stir until tomato paste is deepened in color (about 60 seconds).
  6. Add tomatoes, green beans, corn, lima beans and broth, then add bay leaves and thyme. Stir well and bring to a simmer.
  7. Simmer uncovered for 30 minutes/until potatoes and green beans are tender when pierced with a fork. Don't skip the simmer, it's necessary for the soup to develop its full flavor
  8. Taste-test and add additional salt and pepper as needed (if the soup seems even slightly bland, it just needs more salt!). Serve.

Notes

  • If you have a saved parmesan rind, toss it into the pot while the soup is simmering for added flavor.
  • Store in an airtight container in the refrigerator for up to 6 days. This recipe also freezes well and will keep for several months in the freezer.

Nutrition Information

Serving 1serving Calories 158kcal (8%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 1196mg (50%) Potassium 387mg (11%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 3252IU (65%) Vitamin C 14mg (16%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings (1 ¼ cups per serving)

Amount Per Serving

Calories 158

% Daily Value*

Serving 1serving
Calories 158kcal 8%
Carbohydrates 25g 8%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 1196mg 50%
Potassium 387mg 8%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 3252IU 65%
Vitamin C 14mg 16%
Calcium 49mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.