Hearty Vegetable Soup with Potatoes, Green Beans, and Corn Recipe

Introduction

This hearty vegetable soup is a comforting and nutritious meal, perfect for any season. Packed with fresh vegetables and herbs, it’s easy to prepare and full of warming flavors that bring everyone to the table.

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 5)
• 1 1/4 cups chopped celery (about 3 stalks)
• 4 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes, undrained
• 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme or 1 Tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas

Instructions

1. Step 1: Heat the olive oil in a large pot over medium-high heat.
2. Step 2: Add the onions, carrots, and celery to the pot and sauté for 4 minutes. Then add the minced garlic and cook for an additional 30 seconds.
3. Step 3: Pour in the broth and add the diced tomatoes with their juice, diced potatoes, chopped parsley, bay leaves, and thyme. Season with salt and freshly ground black pepper to taste.
4. Step 4: Bring the mixture to a boil, then stir in the green beans.
5. Step 5: Reduce the heat to medium-low, cover the pot, and let it simmer until the potatoes are almost tender, about 20 to 30 minutes.
6. Step 6: Add the corn and peas, and cook for an additional 5 minutes. Remove the bay leaves before serving. Serve the soup warm.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Feel free to add other vegetables like zucchini or kale for extra nutrition and flavor.
• If you like a thicker soup, mash some of the potatoes in the pot before adding the corn and peas.
• Add a squeeze of lemon juice or a sprinkle of Parmesan cheese to brighten the flavors just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work perfectly. Just adjust cooking times slightly if needed, especially for the green beans, corn, and peas, to avoid overcooking.

Can I make this soup in a slow cooker?

Absolutely. Start by sautéing the onions, carrots, celery, and garlic, then add all ingredients except the corn and peas to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the corn and peas in the last 30 minutes.

Hearty Vegetable Soup with Potatoes, Green Beans, and Corn Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

A hearty and healthy vegetable soup featuring a medley of fresh and frozen vegetables simmered in a flavorful broth. This comforting soup is perfect for a nutritious meal any day of the week.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables

• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 5)
• 1 1/4 cups chopped celery (about 3 stalks)
• 4 cloves garlic, minced
• 3 cups peeled and 1/2-inch thick diced potatoes (about 3 medium)
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas
• 1/3 cup chopped fresh parsley

Liquids & Seasonings

• 2 Tbsp olive oil
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes (undrained)
• 2 bay leaves
• 1/2 tsp dried thyme or 1 Tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the oil: In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
2. Sauté aromatics: Add the chopped onions, carrots, and celery. Sauté for about 4 minutes until the vegetables start to soften. Then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add broth and seasonings: Pour in the chicken or vegetable broth along with the undrained diced tomatoes. Add the diced potatoes, chopped parsley, bay leaves, thyme, and season with salt and freshly ground black pepper to your preference. Stir to combine all ingredients.
4. Bring to a boil and add green beans: Increase the heat to bring the soup mixture to a boil. Once boiling, add the green beans to the pot.
5. Simmer the soup: Reduce the heat to medium-low, cover the pot, and let the soup simmer until the potatoes are almost tender, approximately 20 to 30 minutes.
6. Add remaining vegetables and finish cooking: Stir in the corn and peas and cook uncovered for another 5 minutes. Adjust seasoning if needed. Serve the soup warm.

Notes

• You can use either chicken broth or vegetable broth to keep the soup vegetarian.
• Fresh or frozen vegetables can be used interchangeably depending on availability.
• Adjust the salt and pepper at the end of cooking to suit individual taste preferences.
• For a vegan option, ensure to use vegetable broth and omit any non-vegan additions.
• This soup can be stored in the refrigerator for up to 4 days and tastes even better the next day.

Keywords: vegetable soup, healthy soup, low fat soup, easy vegetable soup, hearty soup, vegetarian soup