Vegetable Soup recipe : Easy and Terrific Homemade Recipe

Name: Vegetable Soup : Easy and Terrific Homemade Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, diced; 4 medium carrots, peeled and sliced; 3 celery ribs, sliced; 4 garlic cloves, minced; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3 Yukon Gold potatoes, peeled and diced; 1 1/2 cups fresh green beans, chopped; 2 cans (14.5 ounces each) diced tomatoes; 2 bay leaves; 6 to 8 cups low-sodium vegetable broth; 1 cup frozen corn; 1 cup frozen peas; 2 to 3 tablespoons fresh lemon juice; 1/4 cup fresh parsley, chopped

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There is something comforting about a warm pot of Vegetable Soup on the stove. The carrots turn sweet, the potatoes become tender, and garlic makes the whole kitchen smell inviting. Then, fresh lemon and parsley give every bowl a bright finish. This simple soup works beautifully for lunch, dinner, or meal prep.

Why You’ll Love This Homemade Vegetable Soup

This Vegetable Soup feels light and fresh, but it still fills you up. It has tender vegetables, savory broth, garlic, Italian seasoning, and fresh herbs.

Also, you only need one large pot or Dutch oven. The recipe takes 15 minutes to prep and 35 minutes to cook.

So, in about 50 minutes, you can have 8 warm servings ready for the table.

Vegetable Soup Ingredients

You only need simple vegetables, broth, herbs, and seasonings for this recipe.

Fresh Vegetables You’ll Need

1 medium onion, diced
4 medium carrots, peeled and sliced
3 celery ribs, sliced
4 garlic cloves, minced
3 Yukon Gold potatoes, peeled and diced
1 1/2 cups fresh green beans, chopped
1 cup frozen corn
1 cup frozen peas
1/4 cup fresh parsley, chopped
2 to 3 tablespoons fresh lemon juice

Broth, Herbs, and Seasonings

2 tablespoons extra virgin olive oil
2 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cans, 14.5 ounces each, diced tomatoes
2 bay leaves
6 to 8 cups low sodium vegetable broth

Use 6 cups of broth for a thicker Vegetable Soup. However, use up to 8 cups if you enjoy more broth in each bowl.

Easy Vegetable Substitutions and Add-Ins

You can easily change the vegetables based on what you have. For example, try zucchini, sweet potatoes, radishes, kale, spinach, or frozen green beans.

Also, you can add chicken, beef, lentils, or chickpeas when you want more protein.

How to Make Vegetable Soup

Sauté the Onion, Carrots, and Celery

First, heat the olive oil in a large pot over medium high heat.

Then, add the onion, carrots, and celery. Cook for 4 to 5 minutes, stirring often, until the vegetables start to soften.

Add the Garlic and Seasonings

Next, add the garlic, Italian seasoning, salt, and black pepper.

Stir and cook for about 30 seconds. The garlic should smell fragrant, but do not let it burn.

Vegetable Soup with potatoes, green beans and tomatoes as vegetable broth pours into the pot — Pouring savory vegetable broth over potatoes, green beans, and tomatoes for Vegetable Soup.

Add the Potatoes, Green Beans, Tomatoes, and Broth

Next, add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth.

Stir everything together. Then, bring the Vegetable Soup to a boil.

Simmer Until the Vegetables Are Tender

Lower the heat and cover the pot. Then, let the soup simmer for about 20 minutes.

Check the potatoes with a fork. They should feel tender but still hold their shape.

Vegetable Soup with frozen peas and corn added to the tomato vegetable broth — Frozen peas and sweet corn added near the end of cooking Vegetable Soup.

Add the Frozen Corn and Peas

Next, stir in the frozen corn and peas.

Then, cook for another 5 to 7 minutes. Since frozen vegetables cook quickly, they only need a few minutes.

Finish With Lemon Juice and Fresh Parsley

Finally, remove the pot from the heat.

Stir in the fresh lemon juice and chopped parsley. The lemon gives the Vegetable Soup a fresh and bright taste.

Finished Vegetable Soup with potatoes, carrots, green beans, peas, corn, tomatoes, and parsley — Finished Vegetable Soup packed with tender vegetables, savory broth, and fresh parsley.

Tips for the Best Vegetable Soup

Add the Vegetables in the Right Order

First, cook the onion, carrots, and celery. Then, add firm vegetables such as potatoes and green beans.

Meanwhile, save the frozen vegetables for the end. As a result, they keep a better texture.

Choose a Good-Quality Vegetable Broth

Vegetable broth gives this soup much of its flavor. Therefore, choose a broth that tastes good on its own.

Also, low sodium broth lets you control the amount of salt in your Vegetable Soup.

Adjust the Broth for a Thicker or Brothier Soup

Use 6 cups of broth when you want a thicker, chunkier soup.

However, add up to 8 cups when you prefer a lighter and brothier Vegetable Soup.

Season and Add Black Pepper to Taste

Start with 1/2 teaspoon of black pepper.

Then, taste the soup before serving. If you enjoy a stronger pepper flavor, simply add more.

Vegetable Soup Variations

Use Fresh or Frozen Vegetables

Both fresh and frozen vegetables work well.

However, frozen vegetables usually cook faster. Therefore, add them closer to the end of cooking.

Add Zucchini, Sweet Potatoes, or Leafy Greens

Zucchini and sweet potatoes make tasty additions. Also, kale and spinach add extra greens.

Add zucchini during the final part of simmering. Meanwhile, add spinach close to the end because it cooks very quickly.

Add Chicken or Beef for Extra Protein

You can add precooked shredded chicken or beef for a more filling meal.

Simply stir the meat into the Vegetable Soup when you add the frozen vegetables. Then, cook until everything becomes hot.

Add Lentils or Chickpeas for a Plant-Based Option

Lentils and chickpeas also make the soup more filling.

Add them earlier so they have enough time to cook in the broth. Also, add extra broth if the soup becomes too thick.

What to Serve With Vegetable Soup

Serve Vegetable Soup with warm bread, toast, grilled cheese, or a simple green salad.

For another comforting vegetable dinner, try this creamy vegetable pot pie skillet.

Each serving has about 176 calories, 32 g carbohydrates, 6 g protein, 4 g fat, 7 g fiber, and 480 mg sodium.

How to Store, Freeze, and Reheat Vegetable Soup

Vegetable Soup works very well for leftovers. So, you can make one pot and enjoy it for several meals.

How to Store Vegetable Soup in the Refrigerator

First, let the soup cool.

Then, place it in an airtight container. Keep it in the refrigerator for 4 to 5 days.

How to Freeze Vegetable Soup

First, let the Vegetable Soup cool completely.

Next, place it in a freezer safe container or divide it into individual portions. You can freeze it for up to 3 months.

How to Reheat Leftover Vegetable Soup

Microwave one serving for about 1 to 2 minutes or until hot.

For a larger amount, reheat the soup in a pot on the stove. Also, add a little broth if the soup becomes too thick.

You can find more simple meal ideas on Kai Recipes Pinterest and Kai Recipe Facebook.

Frequently Asked Questions

What are the best ingredients for vegetable soup?

Onion, carrots, celery, potatoes, green beans, tomatoes, corn, and peas make a great Vegetable Soup.
Also, garlic, Italian seasoning, parsley, black pepper, and lemon add plenty of flavor.

What is an easy recipe for vegetable soup?

First, cook onion, carrots, and celery in olive oil. Then, add garlic and seasonings.
Next, add potatoes, green beans, tomatoes, broth, and bay leaves. Simmer until tender. Finally, add corn, peas, lemon juice, and parsley.

How does Jamie Oliver make vegetable soup?

Jamie Oliver has several vegetable soup recipes, so the ingredients and cooking methods can vary.
This Vegetable Soup uses a simple method with cooked aromatics, fresh vegetables, tomatoes, vegetable broth, herbs, and lemon.

What can I put in vegetable soup to give it more flavor?

Use good vegetable broth, garlic, Italian seasoning, salt, and black pepper.
Also, tomatoes add savory flavor, while fresh parsley and lemon juice give the soup a fresh finish.

More Such Recipes

Bowl of Vegetable Soup with potatoes, carrots, green beans, tomatoes, corn, peas, and parsley — A warm bowl of Vegetable Soup packed with colorful vegetables and fresh parsley.

Final Thoughts

This Vegetable Soup gives you a simple way to turn everyday vegetables into a warm and filling meal. The potatoes make each bowl satisfying, while carrots, peas, corn, and green beans add color and texture.

Also, you can change the vegetables depending on what you have at home. Finish each bowl with parsley, lemon juice, and a little extra black pepper, then serve it while warm.

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