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A bowl of steaming homemade vegetable soup with fresh herbs on top.

Quick way to grow your Vegetable Soup (Homemade)

This homemade vegetable soup is packed with fresh ingredients and comes together quickly for a comforting and healthy meal. It's a versatile recipe that can be adapted to your favorite vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Carrots peeled and diced
  • 2 Celery stalks diced
  • 1 medium Onion chopped
  • 2 medium Potatoes peeled and diced
  • 1 cup Green beans trimmed and cut
  • 1 28-ounce can Canned diced tomatoes
  • 6 cups Vegetable broth
  • 2 cups Water
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 0.5 teaspoon Dried thyme
  • 1 Bay leaf
Optional Garnish
  • Fresh parsley chopped

Equipment

  • Large pot
  • Dutch oven
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Ladle

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened.
  3. Stir in diced potatoes, green beans, canned diced tomatoes (undrained), vegetable broth, water, salt, black pepper, dried thyme, and bay leaf.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until vegetables are tender.
Serving
  1. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley, if desired.

Notes

Feel free to customize this soup with your favorite seasonal vegetables or add a can of drained and rinsed cannellini beans for extra protein. This soup can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage.