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Close-up, top-down view of a vibrant bowl of hearty homemade vegetable soup garnished with fresh herbs in a white ceramic bowl.

A cozy, comforting bowl of veggie-packed goodness, this hearty homemade vegetable soup is perfect for chilly nights, meal prep, or anytime you crave a nourishing, flavor-rich dish.
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Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 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 stalks)
  • 4 cloves garlic, minced
  • 4 cans (14.5 oz) low-sodium chicken broth or vegetable broth
  • 2 cans (14.5 oz) diced tomatoes, undrained
  • 3 cups peeled and diced potatoes (1/2-inch thick)
  • 1/3 cup chopped fresh parsley
  • 2 bay leaves
  • 1/2 tsp dried thyme or 1 Tbsp fresh thyme leaves
  • salt and freshly ground black pepper, to taste
  • 1 1/2 cups frozen or fresh green beans
  • 1 1/4 cups frozen or fresh corn
  • 1 cup frozen or fresh peas

Equipment

  • Large pot or Dutch oven 6-quart minimum recommended
  • Cutting Board
  • Sharp knife
  • Measuring Cups and Spoons
  • Ladle for serving

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onions, carrots, and celery. Sauté for 4 minutes until starting to soften.
  2. Add minced garlic and cook for 30 seconds, stirring constantly. Do not let it brown.
  3. Pour in broth and diced tomatoes. Add potatoes, parsley, bay leaves, thyme, salt, and pepper. Stir to combine.
  4. Bring the soup to a boil, then add green beans. Reduce heat to medium-low, cover, and simmer 20–30 minutes until potatoes are nearly tender.
  5. Stir in corn and peas. Cook uncovered for 5 more minutes until tender.
  6. Remove bay leaves and taste for seasoning. Adjust if needed. Ladle into bowls and serve hot.

Notes

Use vegetable broth for a vegan version or chicken broth for extra richness. Swap in sweet potatoes, kale, or seasonal veggies like zucchini or squash. Add cooked beans or shredded chicken for protein. Leftovers taste even better the next day.