Hearty Vegetable Soup with Potatoes, Green Beans, and Corn Recipe
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.
- 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
Scale
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
- Heat the oil: In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- 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.
- 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.
- 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.
- 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.
- 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
