Vegetable Soup Recipe
User Reviews
5
Vegetable Soup Recipe
Description
This vegetable soup begins by sautéing onion, carrots, and celery in olive oil until softened, building the base flavor. Garlic is added briefly before diced sweet potatoes and gold potatoes join to cook further. Tomato paste, dried basil, salt, and pepper deepen the flavor, followed by adding canned fire-roasted diced tomatoes and a trio of fresh or frozen vegetables: green beans, corn, and lima beans. The broth and herbs such as thyme and bay leaves are added, and the soup simmers uncovered for 30 minutes until all vegetables are tender and flavors combine.
The resulting soup is a warm, vegetable-rich dish with varied textures from root vegetables and fresh beans. The tomato paste and roasted tomatoes add body and a rich, slightly acidic undertone. This makes for a satisfying meal starter or a light main, especially when paired with crusty bread.
Adding a Parmesan rind while simmering can boost the umami if desired, infusing the broth with a subtle cheesy depth. The soup stores well refrigerated for up to six days and freezes successfully for longer preservation.
Ingredients
- 3 Tablespoons olive oil or avocado oil
- 1 yellow onion diced (about 1 cup, medium
- 2 carrot cut into coins (1 cup
- 2 celery diced (1 cup, ribs
- 1 Tablespoon garlic minced
- 1 cup sweet potato cut into ½”/1.5cm cubes, small-diced
- 1 cup gold potato cut into ½”/1.5cm cubes, small-diced, or russet potato
- 1 ½ Tablespoons tomato paste
- 1 ½ teaspoons basil dried
- 1 ¼ teaspoon table salt plus more to tate
- ¼ teaspoon black pepper plus more to taste, ground
- 1 14.5 .5 oz diced fire roasted tomatoes undrained, canned
- 1 ½ cups green beans fresh or frozen, cut
- 1 ¼ cups sweet corn fresh or frozen
- ½ cup lima beans fresh or frozen
- 6 cups vegetable broth
- 2 bay leaf
- 1 thyme or ½ teaspoon dried thyme, sprig
Instructions
- Add oil to a large soup pot and heat over medium heat until shimmering.
- Add onion, carrots, and celery and cook until softened (about 5 minutes).
- Add garlic and cook, stirring, until fragrant (about 30 seconds).
- Add potatoes and cook several minutes longer, stirring occasionally (about 3-5 minutes).
- Add tomato paste, dried basil, salt, and pepper and stir until tomato paste is deepened in color (about 60 seconds).
- Add tomatoes, green beans, corn, lima beans and broth, then add bay leaves and thyme. Stir well and bring to a simmer.
- 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
- Taste-test and add additional salt and pepper as needed (if the soup seems even slightly bland, it just needs more salt!). Serve.
Notes
- Adding a Parmesan rind during simmering enriches the soup's flavor with a gentle umami note.
- Store the soup in an airtight container in the refrigerator for up to 6 days.
- This soup freezes well and can be kept frozen for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 ¼ cups per serving)
Amount Per Serving
Calories 158 kcal
% 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.
User Reviews
Overall Rating
5
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