Hearty Vegetable Soup (Printable Version)

A comforting mix of fresh vegetables and herbs simmered tender for a vibrant, flavorful dish.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 3 garlic cloves, minced
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 2 medium potatoes, peeled and diced
07 - 1 zucchini, diced
08 - 1 red bell pepper, diced
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
10 - 1 cup frozen or fresh peas
11 - 14-ounce can diced tomatoes with juice

→ Liquids

12 - 6 cups vegetable broth
13 - 1 bay leaf

→ Herbs & Seasonings

14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley, plus extra for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3 to 4 minutes.
02 - Stir in minced garlic, sliced carrots, and celery. Sauté for an additional 3 minutes.
03 - Incorporate diced potatoes, zucchini, bell pepper, and green beans. Cook, stirring occasionally, for 5 minutes.
04 - Add diced tomatoes with juice and vegetable broth to the pot. Stir in bay leaf, dried thyme, and dried oregano.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes until vegetables are tender.
06 - Stir in peas and cook uncovered for 5 more minutes.
07 - Remove bay leaf and season with salt and pepper to taste. Stir in chopped parsley before serving. Serve garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering, but it comes together in about an hour with minimal effort.
  • You can swap in whatever vegetables you have on hand and it still turns out delicious every time.
  • Leftovers get even better the next day as the flavors deepen and meld together.
02 -
  • Don't rush the onion at the beginning, letting it soften properly makes the whole soup taste richer.
  • If you add the peas too early they turn drab and mushy, so wait until the last five minutes.
  • Always taste before serving because store bought broths vary wildly in saltiness.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and you don't end up with some mushy and some crunchy.
  • If you have a parmesan rind lying around, toss it in with the broth for an extra layer of savory depth, just remember to remove it before serving.

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