Vegetable Soup Recipe
A wholesome, hearty vegetable soup that’s packed with nutritious ingredients and brimming with comforting flavors. This recipe yields approximately 15 cups and is far superior to any canned variety.
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Servings: 8
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 1/4 cups chopped celery about 3 stalks
- 3 cups peeled diced potatoes (1/2-inch thick) from about 3 medium potatoes
- 1 1/2 cups chopped frozen or fresh green beans
- 2 14.5-ounce cans diced tomatoes (undrained)
- 2 bay leaves
- 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 4 14.5-ounce cans low-sodium chicken broth or vegetable broth
- 2 cups peeled and chopped carrots about 5
- 1 cup frozen or fresh peas
- 1 1/4 cups frozen or fresh corn
- 1/3 cup chopped fresh parsley
- 1 1/2 cups chopped yellow onion from 1 medium onion
- Salt and freshly ground black pepper
Instructions
- Warm the olive oil in a large pot over medium-high heat. Stir in the onions, carrots, and celery, cooking for about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Pour in the chicken or vegetable broth, followed by the diced tomatoes, potatoes, parsley, bay leaves, and thyme. Season with salt and freshly ground black pepper to taste.
- Bring the mixture to a boil and then incorporate the green beans. Reduce the heat to medium-low, cover the pot, and allow it to simmer for 20–30 minutes, or until the potatoes are almost tender.
- Stir in the corn and peas, continuing to cook for another 5 minutes. Discard the bay leaves and serve the soup warm.
Notes
Enhancing Flavor:
- For an extra depth of flavor, consider adding more herbs such as basil, oregano, rosemary, marjoram, or Italian seasoning.
- Homemade chicken or vegetable broth can elevate the taste significantly.
- If using fresh corn, add the cob (with kernels removed) to the soup during cooking for additional flavor, and discard it before serving.
- Simmering a parmesan rind along with the soup and removing it before serving adds richness.
- Top servings with grated parmesan and a drizzle of extra virgin olive oil for a finishing touch.