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Vegetable Soup

Vegetable soup with a clear golden broth and tender chunks of potatoes, carrots, celery, and green beans simmered until just soft. Loaded with corn, peas, diced tomatoes, and dried thyme for a bright, savory American main-dish bowl.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Vegetables base and aromatics
  • 3 potatoes
  • 3 carrots
  • 3 celery
  • 1 onion
  • 4 garlic
Vegetable mix
  • 1 cup green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 can (14 oz) diced tomatoes
Broth and seasonings
  • 6 cup vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 0.25 salt and pepper to taste
  • 0.25 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery for 5 minutes, stirring until the vegetables start to soften and look glossy.
Build the soup base
  1. Add the garlic and cook for 1 minute, stirring constantly until fragrant.
  2. Add the vegetable broth, diced tomatoes, potatoes, dried thyme, dried parsley, and bay leaf, then stir to combine.
Simmer until tender
  1. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer and cook for 15 minutes.
  2. Add the green beans and simmer for 8 minutes, until the potatoes are tender and the beans are crisp-tender.
  3. Stir in the frozen corn and frozen peas and simmer for 3 more minutes, until warmed through and bright in color.
Finish and serve
  1. Remove the bay leaf, then season the soup with salt and pepper to taste.
  2. Garnish with fresh parsley and serve hot.

Notes

For the clearest broth, avoid stirring aggressively once simmering begins and skim foam if it forms. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (thaw overnight in the fridge and reheat gently). For a vegetarian-to-vegan swap, make sure the vegetable broth is vegan-friendly; no other changes are needed.