Homemade Vegetable Soup
Total Time
1 hr 5 mins
Prep Time
20 mins
Cook Time
45 mins
Rating
4.65 out of 5 stars
(88)
Ingredients
10 servings
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 5 cloves garlic, minced
- 1 red bell pepper, seeds removed and chopped
- 1 medium zucchini, chopped
- 6 Yukon gold potatoes, chopped (about 2 cups)
- 3 (14.5 oz) cans vegetable broth
- 28 oz diced tomatoes (can use fire roasted tomatoes)
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
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Preparation
Step 1
In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.
Step 2
Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.
Step 3
Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.
Step 4
Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.
Step 5
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Chef's notes
Feel free to add in a tablespoon of red wine vinegar, balsamic vinegar, or fresh lemon juice for added flavor. You can also garnish the soup with fresh parmesan cheese and fresh herbs.
