Vegetable Soup
This hearty vegetable soup is a wholesome one-pot meal packed with classic veggies and warm flavor. Easy to make, freezer-friendly, and perfect for weeknights.
Equipment
- - Large soup pot
- Wooden spoon
- Ladle
- Sharp knife
- Cutting board
Ingredients
- - 2 medium carrots peeled and chopped
- - 2 medium potatoes diced
- - 1 cup green beans trimmed and cut
- - ½ cup corn kernels fresh, frozen, or canned
- - ½ cup green peas
- - 1 can 14.5 oz diced tomatoes, with juices
- - 1 yellow onion chopped
- - 2 garlic cloves minced
- - 4 cups vegetable broth
- - 2 tbsp olive oil
- - 1 tsp dried thyme
- - ½ tsp dried basil
- - ½ tsp dried oregano
- - Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions until soft and translucent (3–4 minutes).
- Add garlic and cook until fragrant (30 seconds).
- Stir in carrots and potatoes, sauté for 4–5 minutes.
- Pour in diced tomatoes and vegetable broth.
- Add thyme, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Add green beans, peas, and corn in the last 5 minutes.
- Taste and adjust seasoning.
- Serve hot with fresh parsley or bread on the side.
Notes
- Use frozen vegetables to save time
- Add lemon juice at the end for brightness
- Mix in cooked pasta, rice, or lentils for a more filling soup
- Great for freezing in individual portions
- Add red pepper flakes for heat
- Add lemon juice at the end for brightness
- Mix in cooked pasta, rice, or lentils for a more filling soup
- Great for freezing in individual portions
- Add red pepper flakes for heat