Vegetable Soup
A comforting, colorful bowl of homemade vegetable soup made with pantry staples and fresh ingredients. Easy to customize and perfect for freezing!
Equipment
- - Large pot
- - Cutting board
- - Sharp knife
- - Wooden spoon
- Ladle
Ingredients
- - 2 medium carrots peeled and chopped
- - 2 medium potatoes cubed
- - 1 cup green beans trimmed and cut into 1-inch pieces
- - ½ cup corn kernels fresh, canned, or frozen
- - ½ cup green peas
- - 1 14 oz can diced tomatoes
- - 1 medium onion finely chopped
- - 2 cloves garlic minced
- - 4 cups vegetable broth
- - 2 tbsp olive oil
- - 1 tsp dried thyme
- - ½ tsp dried basil
- - ½ tsp dried oregano
- - Salt and black pepper to taste
- - Fresh parsley optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté until soft and translucent, about 3–4 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add carrots and potatoes; sauté for 3–5 minutes.
- Pour in diced tomatoes and vegetable broth.
- Add thyme, basil, oregano, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Add green beans, corn, and peas in the last 5 minutes of cooking.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with parsley if desired.
Notes
- Add lemon juice before serving for brightness.
- Stir in cooked rice, pasta, or lentils for a heartier meal.
- Use frozen vegetables to save time.
- Freezes well for up to 3 months.
- Add red pepper flakes for a spicy kick.
- Stir in cooked rice, pasta, or lentils for a heartier meal.
- Use frozen vegetables to save time.
- Freezes well for up to 3 months.
- Add red pepper flakes for a spicy kick.