Hearty Vegetable Soup

Introduction

There’s nothing quite like a steaming bowl of hearty vegetable soup to nourish both body and soul. This recipe has become my go-to when I want to pack maximum nutrition and flavor into one comforting dish. What makes this hearty vegetable soup special is its versatility and the rich, deep flavors that develop as the vegetables simmer together. Whether you’re looking for a healthy weeknight dinner or meal-prep solution, this soup delivers satisfaction in every spoonful.

Ingredients

    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 3 carrots, sliced
    • 3 celery stalks, chopped
    • 2 medium potatoes, cubed
    • 2 garlic cloves, minced
    • 1 cup green beans, trimmed and cut
    • 1 can (14.5 oz) diced tomatoes
    • 2 cups chopped cabbage
    • 8 cups vegetable broth
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 cup frozen peas
    • Salt and pepper to taste
    • Fresh parsley for garnish

Ingredient Tips: Feel free to swap vegetables based on what’s in season or your preferences. Sweet potatoes work great instead of regular potatoes, and you can add zucchini or corn for extra variety.

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until the onions become translucent.
  2. Add garlic and cook for another minute until fragrant.
  3. Stir in potatoes, green beans, and cabbage. Cook for 3-4 minutes, stirring occasionally.
  4. Pour in the diced tomatoes with their juice and vegetable broth. Add bay leaves and thyme.
  5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
  6. Add frozen peas and cook for an additional 3-5 minutes.
  7. Season with salt and pepper to taste, remove bay leaves, and garnish with fresh parsley before serving.

Cook Time and Serving Size

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 6-8 bowls

Recipe Notes

• Cut vegetables in similar sizes to ensure even cooking
• For a thicker soup, blend 1-2 cups of the finished soup and return it to the pot
• Store leftovers in an airtight container in the refrigerator for up to 5 days
• This soup freezes beautifully for up to 3 months
• For added protein, consider adding white beans or chickpeas
• The flavor improves the next day, making it perfect for meal prep
• To reduce sodium, use low-sodium broth and adjust seasoning to taste

This hearty vegetable soup is endlessly customizable and forgiving – don’t stress if you need to substitute ingredients or adjust quantities. The key is letting the flavors develop through a gentle simmer and seasoning gradually to taste. Remember to give it a final taste before serving, as vegetables can vary in natural sweetness and saltiness.

Hearty Vegetable Soup

A steaming bowl of hearty vegetable soup to nourish both body and soul. This recipe is versatile and delivers rich, deep flavors as the vegetables simmer together.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 200 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 carrots sliced
  • 3 celery stalks chopped
  • 2 medium potatoes cubed
  • 2 garlic cloves minced
  • 1 cup green beans trimmed and cut
  • 1 can 14.5 oz diced tomatoes
  • 2 cups chopped cabbage
  • 8 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until the onions become translucent.
  • Add garlic and cook for another minute until fragrant.
  • Stir in potatoes, green beans, and cabbage. Cook for 3-4 minutes, stirring occasionally.
  • Pour in the diced tomatoes with their juice and vegetable broth. Add bay leaves and thyme.
  • Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
  • Add frozen peas and cook for an additional 3-5 minutes.
  • Season with salt and pepper to taste, remove bay leaves, and garnish with fresh parsley before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating