Name: Hearty Vegetable Soup Recipe
Ingredients: 2 tablespoons Olive Oil: Extra virgin recommended for its fruity flavor, used for sautéing the base vegetables.; 1 large Yellow Onion (about 1.5 cups chopped): Forms the aromatic foundation of the soup, providing a subtle sweetness when sautéed.; 3 medium Carrots (about 1.5 cups chopped): Add natural sweetness, vibrant color, and essential vitamins. Chop them into bite-sized pieces.; 3 Celery Stalks (about 1.5 cups chopped): Contribute a distinct savory flavor and aroma, completing the essential mirepoix base.; 4 cloves Garlic (minced): Adds a pungent kick and depth of flavor. Adjust amount based on your preference.; 2 medium Potatoes (about 2 cups cubed): Yukon Gold or Russet work well. They add heartiness and a creamy texture to the soup. Cube them uniformly for even cooking.; 1 can (28 ounces / 800g) Diced Tomatoes (undrained): Provide acidity, color, and a rich tomato base. Using undrained adds valuable liquid and flavor.; 1 can (15 ounces / 425g) Kidney Beans (rinsed and drained): Adds plant-based protein and fiber, making the soup more substantial. You can substitute with cannellini or garbanzo beans.; 1 cup Green Beans (fresh or frozen, cut into 1-inch pieces): Offer a pleasant crunch and fresh flavor. If using fresh, trim the ends.; 1 cup Corn Kernels (fresh, frozen, or canned): Add bursts of sweetness and texture. If using canned, drain well.; 1 cup Peas (frozen or fresh): Provide little pops of sweetness and vibrant green color. Usually added near the end to prevent overcooking.; 8 cups Vegetable Broth: Low-sodium is recommended to control the saltiness. This forms the liquid base of the soup. You can also use chicken broth if not strictly vegetarian.; 2 Bay Leaves: Infuse a subtle, earthy aroma during simmering. Remember to remove them before serving.; 1 teaspoon Dried Thyme: Adds a warm, slightly floral, earthy flavor common in comforting soups.; 1 teaspoon Dried Oregano: Contributes a robust, slightly peppery Mediterranean flavor.; 1/2 teaspoon Smoked Paprika (optional): Adds a subtle smoky depth, enhancing the heartiness.; Salt and Black Pepper to taste: Essential for seasoning and bringing all the flavors together. Adjust at the end of cooking.; Fresh Parsley (chopped, for garnish): Adds a touch of freshness and color when serving.

Ingredients

Scale

Here’s what you’ll need to create this delicious and nourishing Hearty Vegetable Soup:

2 tablespoons Olive Oil: Extra virgin recommended for its fruity flavor, used for sautéing the base vegetables.
1 large Yellow Onion (about 1.5 cups chopped): Forms the aromatic foundation of the soup, providing a subtle sweetness when sautéed.
3 medium Carrots (about 1.5 cups chopped): Add natural sweetness, vibrant color, and essential vitamins. Chop them into bite-sized pieces.
3 Celery Stalks (about 1.5 cups chopped): Contribute a distinct savory flavor and aroma, completing the essential mirepoix base.
4 cloves Garlic (minced): Adds a pungent kick and depth of flavor. Adjust amount based on your preference.
2 medium Potatoes (about 2 cups cubed): Yukon Gold or Russet work well. They add heartiness and a creamy texture to the soup. Cube them uniformly for even cooking.
1 can (28 ounces / 800g) Diced Tomatoes (undrained): Provide acidity, color, and a rich tomato base. Using undrained adds valuable liquid and flavor.
1 can (15 ounces / 425g) Kidney Beans (rinsed and drained): Adds plant-based protein and fiber, making the soup more substantial. You can substitute with cannellini or garbanzo beans.
1 cup Green Beans (fresh or frozen, cut into 1-inch pieces): Offer a pleasant crunch and fresh flavor. If using fresh, trim the ends.
1 cup Corn Kernels (fresh, frozen, or canned): Add bursts of sweetness and texture. If using canned, drain well.
1 cup Peas (frozen or fresh): Provide little pops of sweetness and vibrant green color. Usually added near the end to prevent overcooking.
8 cups Vegetable Broth: Low-sodium is recommended to control the saltiness. This forms the liquid base of the soup. You can also use chicken broth if not strictly vegetarian.
2 Bay Leaves: Infuse a subtle, earthy aroma during simmering. Remember to remove them before serving.
1 teaspoon Dried Thyme: Adds a warm, slightly floral, earthy flavor common in comforting soups.
1 teaspoon Dried Oregano: Contributes a robust, slightly peppery Mediterranean flavor.
1/2 teaspoon Smoked Paprika (optional): Adds a subtle smoky depth, enhancing the heartiness.
Salt and Black Pepper to taste: Essential for seasoning and bringing all the flavors together. Adjust at the end of cooking.
Fresh Parsley (chopped, for garnish): Adds a touch of freshness and color when serving.

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Instructions

Follow these steps to create your delicious pot of Hearty Vegetable Soup:

Prepare the Vegetables: Wash and chop all your vegetables (onion, carrots, celery, potatoes, green beans if using fresh). Mince the garlic. Rinse and drain the canned beans. Have all ingredients measured and ready to go (mise en place). This makes the cooking process smoother.
Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion, carrots, and celery (the mirepoix). Cook, stirring occasionally, for about 7-10 minutes, or until the vegetables soften and the onion becomes translucent. This step builds the foundational flavor of the soup.
Add Garlic and Potatoes: Add the minced garlic and cook for about 1 minute more, until fragrant. Be careful not to burn the garlic. Stir in the cubed potatoes and cook for another 2-3 minutes, stirring gently to coat them lightly with the oil and aromatic flavors.
Incorporate Tomatoes and Broth: Pour in the undrained diced tomatoes, scraping up any browned bits from the bottom of the pot (deglazing) – these bits add lots of flavor! Add the vegetable broth, kidney beans, bay leaves, dried thyme, dried oregano, and smoked paprika (if using).
Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Cook for at least 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork. Simmering allows the flavors to meld together beautifully.
Add Remaining Vegetables: Stir in the green beans (if using fresh) and corn. Continue to simmer for another 5-7 minutes, or until the green beans are tender-crisp. If using frozen green beans and peas, add them during the last 5 minutes of cooking along with the fresh or frozen peas. You want these vegetables to cook through but retain some texture and their vibrant color. Avoid overcooking them.
Season and Finish: Remove the bay leaves from the soup. Taste the soup and season generously with salt and freshly ground black pepper. Adjust seasonings as needed – you might want more herbs or a pinch more paprika.
Serve: Ladle the hot Hearty Vegetable Soup into bowls. Garnish with fresh chopped parsley for a burst of freshness and color before serving.

Nutrition

Serving Size: one normal portion
Calories: 250
Fiber: 10g