Description
Looking for a delicious Vegetable Soup Recipe? Discover a hearty and healthy soup option that is perfect for chilly days!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 3 carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 garlic cloves, minced
- 2 medium potatoes, peeled and cubed (about 2 cups)
- 1 zucchini, diced (about 1 cup)
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional)
Instructions
- Step 1: Prepare Your Base Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery, seasoning with a pinch of salt to help vegetables release their moisture. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to let it brown.
- Step 2: Build Your Soup Add the diced potatoes, zucchini, canned tomatoes (with their juices), vegetable broth, bay leaf, dried thyme, oregano, and smoked paprika to the pot. Give everything a good stir to combine. Increase the heat and bring the mixture to a gentle boil, then reduce to maintain a simmer. Season with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper (you’ll adjust again later).
- Step 3: Simmer to Perfection Cover the pot partially with a lid and simmer for about 15 minutes, or until the potatoes are just becoming tender when pierced with a fork. Add the green beans and continue to simmer for another 5-7 minutes until all vegetables are tender but still hold their shape. You want your **vegetable soup** to maintain some texture, not become a mushy blend.
- Step 4: Finish and Season Stir in the frozen peas and let them cook for just 2 minutes—they’ll brighten your **vegetable soup** with vibrant color and sweet flavor. Remove the bay leaf and discard it. Taste your soup and adjust the seasoning with additional salt and pepper as needed. Stir in the fresh parsley and optional lemon juice for brightness. Let the soup stand for 5 minutes off the heat before serving, allowing the flavors to fully develop and meld together.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg