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A rustic bowl of hearty vegetable soup filled with chunks of potato, spinach, corn, carrots, green beans, and tomatoes.
Daniel

Hearty Garden Vegetable Soup

A comforting and nutritious vegetable soup packed with a medley of fresh vegetables, herbs, and a savory broth. This classic recipe is easy to customize and perfect for a light lunch or a cozy dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 178
Ingredients Equipment Method Notes

Ingredients
  

Aromatic Base
  • 2 tbsp Olive oil
  • 1 large Yellow onion chopped
  • 2 large Carrots peeled and diced
  • 2 stalks Celery diced
  • 4 cloves Garlic minced
Broth and Seasonings
  • 8 cups Vegetable broth low-sodium
  • 1 14.5 oz can Diced tomatoes undrained
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 2 Bay leaves
  • 1 piece Parmesan rind optional, for flavor
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper freshly ground
Hearty Vegetables & Garnish
  • 2 medium Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 1 cup Green beans trimmed and cut into 1-inch pieces
  • 1 cup Frozen corn
  • 1 cup Frozen peas
  • 1/4 cup Fresh parsley chopped

Equipment

  • Large pot or Dutch oven
  • Chef's Knife
  • Cutting board

Method
 

Sauté the Aromatics
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  2. Add the minced garlic, dried thyme, and dried oregano to the pot. Cook for 1 minute more, stirring constantly until fragrant.
Build and Simmer the Soup
  1. Pour in the vegetable broth and the can of undrained diced tomatoes. Add the diced potatoes, bay leaves, and the optional parmesan rind. Stir everything to combine.
  2. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are just tender when pierced with a fork.
  3. Stir in the fresh green beans and frozen corn. Increase the heat to maintain a gentle simmer and cook for another 5-7 minutes, until the green beans are crisp-tender.
Finish and Serve
  1. Remove the pot from the heat. Stir in the frozen peas and fresh parsley; the residual heat will cook the peas perfectly.
  2. Before serving, remove and discard the bay leaves and the parmesan rind. Taste the soup and season with salt and black pepper as needed. Ladle into bowls and serve hot.

Notes

Customize It: Feel free to add other vegetables like zucchini, bell peppers, or spinach (add spinach at the very end). For a heartier soup, add a can of drained and rinsed cannellini beans or a cup of cooked pasta along with the green beans.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
Flavor Tip: The parmesan rind is optional but adds a wonderful savory, umami depth to the broth. Don't skip it if you have one!