Make this easy, one-pot vegetable soup for a comforting and healthy weeknight dinner. This recipe uses accessible ingredients and simple steps for a wholesome meal.
Author:kate
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 large yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 cup chopped potatoes (Yukon Gold or Russet)
1 cup chopped green beans (fresh or frozen)
1 cup frozen corn
1 cup frozen peas
1 bay leaf
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, dried thyme, dried oregano, salt, and pepper. Cook for 1 minute until fragrant.
Pour in the vegetable broth and add the diced tomatoes (with their juice). Add the chopped potatoes and the bay leaf.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are almost tender.
Add the green beans, corn, and peas to the pot. Continue to simmer, uncovered, for another 5 to 10 minutes, until all vegetables are tender.
Remove and discard the bay leaf before serving. Taste and adjust salt and pepper if needed.
Notes
For a heartier meal, add 1 cup of cooked ground beef or shredded cooked chicken when you add the broth. This makes a great vegetable beef soup variation.
This soup freezes well. Cool completely before storing in airtight containers for up to 3 months.
If you prefer a thicker soup, mash about 1/2 cup of the potatoes against the side of the pot before serving.