Soup Vegetables

This Vegetable Soup has emerged as considered one of my maximum popular soup recipes and for the correct purpose! It’s healthy, it’s comforting and 1,000 times higher than what you’ll get in a can! Full of flavor and so easy to make you may move incorrect with a large heat bowl of vegetable soup.

Soup Vegetables
Soup Vegetables


2 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 5)
1 1/4 cups chopped celery (about 3)
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth* or vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups chopped frozen or fresh green beans
1 1/4 cups frozen or fresh corn
1 cup frozen or fresh peas


Heat olive oil in a large pot over medium-high heat.
Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
Add in broth tomatoes, potatoes, parsley, bay leaves, thyme, and season with salt and pepper to taste*.
Bring to a boil, then add green beans.
Reduce heat to medium-low, cover, and simmer until potatoes are almost fully tender, about 20 – 30 minutes.
Add corn and peas and cook 5 minutes longer. Serve warm.

Recipe Notes
*For more flavor add in more dried herbs (or even triple the amount of thyme). Other good herbs to add include basil, oregano, marjoram, or Italian seasoning.
**Another option to add more flavor is to use homemade chicken stock or vegetable broth.

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