Homemade Vegetable Soup

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Two peas & their pod

Total Time

1 hr 5 mins

Prep Time

20 mins

Cook Time

45 mins

Rating

(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

Inline ingredients (beta)

Cook mode

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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.

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.

Categories

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Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Homemade Vegetable Soup

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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