Vegetable Soup
Vegetable soup is a hearty, nutritious dish made by simmering a variety of fresh or frozen vegetables, such as carrots, celery, tomatoes, and potatoes, in a flavorful broth. It’s often seasoned with herbs and spices, offering a comforting, customizable meal that can be enjoyed year-round.
Equipment
- 1 Dutch Oven or large pot
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 6 garlic cloves minced
- 1 can diced tomatoes 28-ounce/794g
- ¾ teaspoon ground black pepper
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 6 cups low-sodium vegetable broth 1440ml
- 1 pound potatoes diced 450g
- 2 cups chopped fresh green beans or frozen green beans 260g
- 1½ cups fresh or frozen corn 214g
- 2 bay leaves
- 1 to 2 teaspoons salt
- 1½ cups frozen peas 200g
- ¼ cup chopped fresh parsley
Instructions
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion. Cook, stirring frequently until the onions start to brown, about 10 to 15 minutes. Stir in the carrots, celery and garlic, and cook for 5 minutes.
- Add the diced tomatoes, thyme, and black pepper. Simmer, stirring occasionally, for 10 minutes or until most of the liquid has evaporated.
- Pour in the broth, scraping the bottom of the pot with your spoon to loosen any vegetables that may have stuck. Stir in the potatoes, green beans, corn, bay leaves, and 1 teaspoon salt. Bring to a boil.
- Reduce the heat to medium-low. Partially cover and simmer until the potatoes are tender, about 20 to 30 minutes. Taste and add more salt, if needed. Stir in the peas. Cook for 10 minutes. Stir in the parsley just before serving.