Homemade Vegetable Soup
This homemade vegetable soup is warm, comforting, and packed with colorful vegetables. It comes together in one pot and makes an easy lunch or light dinner for the whole family.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, cut into pieces
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- 1 bay leaf
- 1 cup frozen peas
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
1. Sauté the Vegetables
Heat the olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
Add the garlic and cook for another 30 seconds.
2. Add the Main Ingredients
Stir in the potatoes, zucchini, green beans, and diced tomatoes.
Pour in the vegetable broth and add the Italian seasoning, paprika, and bay leaf.
Season lightly with salt and black pepper.
3. Simmer
Bring the soup to a gentle boil, then reduce the heat.
Cover partially and simmer for about 20–25 minutes, or until the potatoes and vegetables are tender.
4. Add the Peas
Stir in the frozen peas during the final 5 minutes of cooking.
Remove the bay leaf and taste the soup. Adjust the seasoning as needed.
5. Finish and Serve
Stir in the fresh parsley just before serving.
Serve hot with crusty bread, crackers, or a simple grilled cheese sandwich.
Tips for the Best Vegetable Soup
- Cut the vegetables into similar-sized pieces so they cook evenly.
- Add softer vegetables later if you prefer them to retain more texture.
- For a thicker soup, mash a few cooked potatoes against the side of the pot.
- A squeeze of fresh lemon juice at the end can brighten the flavor.
- Homemade or low-sodium broth lets you control the salt more easily.
Easy Variations
Add corn, cabbage, spinach, mushrooms, chickpeas, white beans, or cooked pasta.
For a heartier meal, stir in cooked shredded chicken or beef.
You can also add a pinch of chili flakes for a little heat.
Storage
Cool leftovers promptly and store them in a covered container in the refrigerator for up to 3–4 days. The soup can also be frozen in portions for longer storage.
Final Takeaway
Homemade Vegetable Soup is an easy, comforting one-pot meal that makes the most of simple vegetables. It’s flavorful enough to enjoy on its own and flexible enough to adapt to whatever vegetables you have in the kitchen.
