Classic Vegetable Soup
A comforting, flavor-packed meal made with a medley of fresh vegetables simmered in a fragrant broth, perfect for cozy weeknight dinners or make-ahead lunches.
Ingredients
Vegetable Base
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 large onion Chopped.
- 2 cloves garlic Minced.
- 2 cups diced carrots Fresh, for sweetness.
- 1 cup chopped celery For flavor.
- 2 cups potatoes Chopped, for heartiness.
- 1 cup trimmed green beans Fresh, cut into pieces.
- 1 cup corn Optional, for sweetness.
Liquid Ingredients
- 4 cups vegetable broth Low-sodium preferred.
- 1 can crushed tomatoes For depth and acidity.
Seasoning
- 1 teaspoon dried thyme For herbal flavor.
- to taste salt Add gradually.
- to taste black pepper Freshly ground.
Instructions
Preparation
- Warm the olive oil in a large pot over medium heat until it shimmers gently.
- Add onions and cook until soft and translucent, about five minutes, until fragrant.
- Stir in the garlic, carrots, and celery, and cook until the vegetables begin to soften and release a sweet aroma.
- Add the thyme, bay leaf, salt, and pepper, stirring for a few seconds to bloom the spices.
- Add potatoes, green beans, and corn, stirring until well-coated.
Cooking
- Pour in the vegetable broth and crushed tomatoes, scraping the bottom of the pot to lift the caramelized bits.
- Bring to a simmer, then reduce the heat and cook for thirty to forty minutes until the vegetables are tender and the broth thickens slightly.
- Taste and adjust the seasoning with additional salt or a squeeze of lemon juice.
- Remove the bay leaf before serving.
Notes
Let the soup cool completely before transferring to airtight containers. It keeps beautifully for up to five days in the refrigerator, and the flavors deepen overnight. Freeze in individual portions for up to three months.