Here’s a classic, cozy Vegetable Soup—simple, nourishing, and super flexible with whatever veggies you have on hand 🥕🥔🌿
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 potato, diced (optional, for heartiness)
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth (or chicken broth)
- 1 cup green beans (fresh or frozen)
- 1 cup corn or peas
- 1 tsp dried thyme or Italian seasoning
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: 1 cup cooked beans or pasta
Instructions
- Sauté the Base
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook 5–7 minutes until softened.
- Add garlic and cook 30 seconds.
- Build the Soup
- Stir in potatoes (if using), diced tomatoes, broth, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Simmer
- Cover and simmer 20–25 minutes, until vegetables are tender.
- Finish
- Add green beans, corn/peas, and any beans or pasta.
- Simmer another 5–10 minutes.
- Remove bay leaf and adjust seasoning.
- Serve
- Serve hot with crusty bread or crackers.
Tips & Variations
- Hearty version: Add barley, rice, or lentils.
- Tomato-rich: Stir in a little tomato paste for deeper flavor.
- Extra cozy: Finish with a splash of cream or a sprinkle of Parmesan.
- Freezer-friendly: This soup freezes beautifully.
If you want, I can make this into a slow-cooker version, a bean-packed protein version, or a vegetable beef soup 🥣✨
