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Dorothy Thomas

Vegetable Soup Recipe

A hearty, nutritious, and comforting Vegetable Soup packed with fresh veggies, herbs, and a flavorful broth. Perfect for a quick weeknight dinner or a healthy lunch!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Side Dish, Soup
Cuisine: International, Vegan (optional), Vegetarian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1 medium Onion (chopped)
  • 2 Carrots (diced)
  • 2 stalks Celery (chopped)
  • 3 cloves Garlic (minced)
  • 2 medium Potatoes (diced)
  • 2 Tomatoes (diced)
  • 1 cup Green beans (chopped)
  • 4 cups Vegetable broth
  • 2 cups Water
  • 1 Bay leaf
  • 1 tsp Dried thyme
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 2 tbsp (for garnish) Fresh parsley (chopped)

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Knife & cutting board
  • Measuring cups/spoons

Method
 

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 mins until softened.
  2. Add Garlic & Spices: Stir in garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
  3. Add Potatoes & Tomatoes: Mix in diced potatoes and tomatoes. Cook for 2-3 minutes.
  4. Pour Broth & Simmer: Add vegetable broth, water, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 mins.
  5. Add Green Beans: Stir in green beans and cook for another 5-7 mins until all veggies are tender.
  6. Adjust Seasoning: Taste and add more salt/pepper if needed. Remove bay leaf.
  7. Garnish & Serve: Sprinkle fresh parsley and serve hot with crusty bread.

Notes

  • Storage: Keeps well in the fridge for 3-4 days or freeze for up to 3 months.
  • Variations: Add lentils, chickpeas, or pasta for extra protein.
  • Make it Creamy: Blend half the soup for a thicker texture.