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Vegetable Soup

Vegetable Soup with a clear, golden broth—simmered until the potatoes are tender and the green beans stay bright. This classic American pot of vegetables uses thyme, parsley, and a bay leaf for a cozy, herb-forward flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and broth base
  • 3 potatoes peeled and cubed
  • 3 carrots sliced
  • 3 celery stalks, sliced
  • 1 onion diced
  • 4 clove garlic minced
  • 1 cup green beans cut into 1-inch pieces
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 can (14 oz) diced tomatoes
  • 6 cup vegetable broth
Seasonings and finishing
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 0.25 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery for 5 minutes, stirring until softened and glossy.
  2. Add garlic and cook for 1 minute, stirring constantly until fragrant without browning.
Build and simmer the soup
  1. Add vegetable broth, diced tomatoes, potatoes, thyme, dried parsley, and bay leaf to the pot and stir to combine.
  2. Bring the soup to a boil over high heat, then reduce to a steady simmer and cook for 15 minutes, covering only as needed to maintain bubbling.
Add remaining vegetables and finish
  1. Stir in green beans and simmer for 8 minutes, until the potatoes are tender and the beans are bright and crisp-tender.
  2. Add corn and peas and cook for 3 more minutes, just until heated through and the broth looks lightly thickened from the starchy vegetables.
  3. Remove the bay leaf, then season with salt and pepper to taste.
  4. Garnish with fresh parsley and serve hot.

Notes

For the best texture, keep the simmer steady after boiling so potatoes cook through without turning mushy. Store leftovers in the refrigerator for up to 4 days; freeze for up to 3 months. To make it vegetarian, ensure the vegetable broth is certified vegetarian or uses no meat-based additives.