Homemade Vegetable Soup
This Homemade Vegetable Soup is nourishing, hearty, comforting and packed with plenty of vegetables! Super easy and delicious, especially paired with crusty bread!
Servings: 8 servings
Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow onion; chopped
- 3 garlic cloves; minced
- 1 1/2 cups carrots; peeled and chopped
- 1 1/2 cups celery; chopped
- 2 32 oz. low-sodium beef broth
- 2 15 oz. can diced tomatoes; undrained
- 2 large Russet potatoes; peeled and cubed
- 1/4 salt and pepper
- 2 dried bay leaves
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- 1 15 oz. can corn; drained
- 1 15 oz. can green beans; drained and chopped
- 1 cup frozen peas
- 1/4 cup fresh parsley; chopped
Instructions
- Add olive oil to a large pot or dutch oven over medium heat. Add onions and stir until softened and turning translucent, about 5 minutes.
- Add in garlic, carrots, and celery and stir frequently until fragrant, about 4 minutes.
- Add in broth, tomatoes, potatoes, bay leaves, salt, pepper, dried thyme, and dried rosemary. Stir and bring to a boil.
- Reduce heat to medium-low, add corn, green beans, and peas and place the lid on the pot to cook for 25 minutes or until the potatoes are softened. The soup will simmer during this time.
- Stir in the parsley, remove the bay leaves and season with more salt if needed. Serve into bowls, top with parmesan cheese, and enjoy with warm crusty bread!
Notes
- Use vegetable broth instead of beef broth to make this soup 100% vegetarian.
- For leftovers, this soup will last in the refrigerator for about 4 days and will freeze for up to 3-4 months.