Hearty Vegetable Soup

About This Recipe

This hearty vegetable soup is the ultimate use-what-you-have meal, a brothy pot brimming with carrots, celery, potatoes, green beans, tomatoes, and corn simmered with garlic and herbs. Building flavor in layers, by sweating the aromatics, deglazing with tomatoes, and simmering everything in a well-seasoned broth, turns simple produce into a deeply savory, satisfying bowl. It is naturally vegan, freezer-friendly, and endlessly adaptable to the season. A splash of vinegar or lemon at the end brightens the whole pot, while a Parmesan rind dropped in while it simmers adds umami depth. Wholesome and comforting, it is exactly the kind of soup that fills the kitchen with welcoming aromas on a cold day.

Ingredients

Serves 6

• 2 tbspolive oil
• 1 largeonion(diced)
• 3carrots(sliced)
• 3 ribscelery(sliced)
• 4 clovesgarlic(minced)
• 2 tbsptomato paste
• 1 14 oz candiced tomatoes
• 2potatoes(diced)
• 1.5 cupsgreen beans(trimmed and cut)
• 1 cupcorn kernels
• 8 cupsvegetable broth
• 1 tspdried thyme
• 2bay leaves
• 1 tbspred wine vinegar

Instructions

1. 1

   Sweat the aromatics

   Heat the olive oil in a large pot and cook the onion, carrots, and celery 7-8 minutes until softened. This trinity of vegetables forms the flavorful base of the soup.

   Take your time here; well-softened aromatics deepen the broth.

2. 2

   Build the base

   Stir in the garlic and tomato paste and cook 2 minutes until the paste darkens slightly. Cooking the tomato paste removes its raw edge and concentrates its savory sweetness.

3. 3

   Add the vegetables and broth

   Add the diced tomatoes, potatoes, green beans, corn, broth, thyme, and bay leaves. Stir to combine and bring the pot up to a boil over high heat.

4. 4

   Simmer

   Reduce to a gentle simmer and cook 20-25 minutes until the potatoes and green beans are tender. Simmering slowly lets the flavors meld into a cohesive, savory broth.

   Drop in a Parmesan rind while it simmers for extra umami.

5. 5

   Season and brighten

   Discard the bay leaves and stir in the red wine vinegar. The splash of acid at the end lifts and balances all the flavors. Taste and adjust salt and pepper.

6. 6

   Serve

   Ladle the hot soup into bowls and finish with fresh herbs or a sprinkle of Parmesan. Serve with crusty bread for a complete, comforting meal.

Variations

• •

  Add cooked white beans or chickpeas for extra protein.

• •

  Stir in small pasta or rice in the last 15 minutes for a heartier soup.

• •

  Add a Parmesan rind and a handful of kale for a minestrone-style bowl.

• •

  Use whatever seasonal vegetables you have, like zucchini, peas, or squash.

Storage

Refrigerate up to 5 days; the flavor improves overnight. The soup freezes well for up to 3 months. If adding pasta or rice, store it separately, as it absorbs broth and softens on standing.

Frequently Asked Questions