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Vegetable Soup Recipe

Vegetable Soup Recipe

This flavorful vegetable soup recipe is 100% vegetarian and ready in just 1 hour, making it a perfect meal for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, lunch, Soup
Cuisine American
Servings 8 servings
Calories 158 kcal

Equipment

  • large soup pot

Ingredients
  

Cooking Oils

  • 3 Tablespoons olive or avocado oil

Vegetables

  • 1 (200 g) medium yellow onion, diced about 1 cup
  • 2 (150 g) carrots, cut into coins 1 cup
  • 2 (140 g) celery ribs, diced 1 cup
  • 1 cup small-diced sweet potatoes cut into ½”/1.5cm cubes
  • 1 cup small-diced gold or russet potatoes cut into ½”/1.5cm cubes

Seasonings

  • 1 Tablespoon minced garlic
  • 1.5 Tablespoons tomato paste
  • 1.5 teaspoons dried basil
  • 1.25 teaspoons table salt plus more to taste
  • 0.25 teaspoon ground black pepper plus more to taste

Canned Goods

  • 1 14.5 oz can fire roasted diced tomatoes undrained

Beans and Broth

  • 1.5 cups fresh or frozen cut green beans
  • 1.25 cups fresh or frozen sweet corn
  • 0.5 cup fresh or frozen lima beans
  • 6 cups vegetable broth

Herbs

  • 2 bay leaves
  • 1 thyme sprig or ½ teaspoon dried thyme

Instructions
 

Cooking Steps

  • 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

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

Serving: 1servingCalories: 158kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1196mgPotassium: 387mgFiber: 4gSugar: 6gVitamin A: 3252IUVitamin C: 14mgCalcium: 49mgIron: 2mg
Keyword freezer-friendly, healthy soup, meal prep, Soup, Vegetable Soup Recipe, vegetarian
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