Name: Simple Hearty Vegetable Soup - Quick & Easy Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
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; ½ teaspoon freshly ground black pepper; 3 Yukon gold potatoes, peeled and diced; 1 ½ cups chopped fresh green beans; 2 (14.5 ounce) cans diced tomatoes, undrained; 2 bay leaves; 6 to 8 cups low-sodium vegetable broth; 1 cup frozen corn; 1 cup frozen peas

Easy Vegetable Soup is more than just a meal; it’s a hug in a bowl, a comforting embrace on a chilly evening, and a vibrant splash of goodness to brighten any day. We all crave those dishes that are both nourishing and incredibly satisfying, and this particular Easy Vegetable Soup hits all the right notes. It’s the kind of recipe that families adore, a universally loved classic that brings smiles to the table with its wholesome flavors and satisfying textures. What makes this particular version so special? It’s the perfect balance of tender vegetables, a rich and savory broth that’s infused with aromatic herbs, and the sheer simplicity of its preparation. You’ll find yourself returning to this recipe time and time again, not just because it’s straightforward to make, but because it delivers a consistently delicious and healthful experience that nourishes both body and soul. Get ready to discover your new go-to for a truly delightful and uncomplicated meal.

Ingredients:

2 tablespoons extra virgin extract 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
½ teaspoon freshly ground black pepper
3 Yukon gold potatoes, peeled and diced into ½-inch pieces
1 ½ cups chopped fresh green beans (about 6 ounces)
2 (14.5 ounce) cans diced tomatoes, undrained
2 bay leaves
6 to 8 cups low-sodium vegetable broth
1 cup frozen corn
1 cup frozen peas

Sautéing the Aromatics

Begin by heating the 2 tablespogin extract of extra virgin olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering but not smoking, add the diced medium onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes translucent and starts to soften. This process will build a flavorful base for your soup.

Next, add the sliced carrots and celery ribs to the pot with the softened onions. Continue to cook for another 7-10 minutes, stirring frequently, until the vegetables are slightly tender-crisp. You’re looking for a gentle softening, not a complete breakdown. This step helps to bring out the natural sweetness of the carrots and celery.

Now, it’s time to introduce the minced garlic. Add the 4 minced garlic cloves to the pot and cook for just 1 minute more, stirring constantly. Garlic can burn very quickly, so it’s important to keep it moving and remove it from the heat as soon as it becomes fragrant. This ensures that the garlic imparts its flavor without becoming bitter.

Building the Soup Base

Stir in the 2 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Cook for another minute, stirring, to toast the seasonings and release their aromatic compounds. This step truly wakes up the flavors and ensures they are well distributed throughout the soup.
Pour in the 2 (14.5 ounce) cans of undrained diced tomatoes and the 2 bay leaves. Add the diced Yukon gold potatoes and the chopped fresh green beans. Give everything a good stir to combine.
Now, it’s time to add the liquid. Pour in 6 cups of the low-sodium vegetable broth. You can always add more later if you prefer a thinner soup, so starting with 6 cups is a good baseline.

Simmering and Finishing

Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork. Stir occasionally to prevent anything from sticking to the bottom of the pot. During this simmering stage, the flavors will meld beautifully, creating a rich and comforting soup.
Once the vegetables are tender, stir in the 1 cup of frozen corn and 1 cup of frozen peas. Continue to simmer for another 5 minutes, or until the corn and peas are heated through and bright green. Avoid overcooking the frozen vegetables, as they can become mushy.
Taste the soup and adjust the seasoning if needed. You might want to add a little more salt or pepper, or even a pinch of red pepper flakes if you like a bit of heat. If the soup is too thick for your liking, you can stir in an additional 1-2 cups of vegetable broth until it reaches your desired consistency. Remove and discard the bay leaves before serving.

Conclusion:

And there you have it – your delicious and comforting bowl of Easy Vegetable Soup is ready to be enjoyed! We’ve walked through a simple yet flavorful recipe that’s perfect for a weeknight meal or a cozy weekend lunch. This soup is incredibly versatile, allowing you to adapt it to your taste and what you have on hand. Don’t be afraid to experiment and make this Easy Vegetable Soup your own!

Serving this hearty soup is a joy. It’s wonderful on its own, but for an extra special touch, consider pairing it with crusty bread for dipping, a dollop of sour cream or plain yogurt, or a sprinkle of fresh herbs like parsley or chives. For variations, feel free to add other vegetables you love, such as corn, peas, or even diced sweet potatoes. You can also boost the protein by adding cooked lentils, beans, or even shredded chicken or beef. We encourage you to get into the kitchen and create your perfect pot of Easy Vegetable Soup!

Frequently Asked Questions about Easy Vegetable Soup:

Can I make this soup ahead of time?

Absolutely! Easy Vegetable Soup is even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What kind of broth is best for this soup?

While we recommend vegetable broth for our Easy Vegetable Soup to keep it vegetarian and vegan-friendly, you can certainly use chicken or beef broth if you prefer. The key is to use a good quality broth that will add depth of flavor to your soup.