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Bowl of vegetable soup made with carrots, potatoes, and more.
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Vegetable Soup Recipe

This is the most flavorful vegetable soup recipe you'll try! It's 100% vegetarian, but I promise you won't miss the meat. Ready in 1 hour and freezer-friendly!
Recipe includes a how-to video!
Course Dinner, lunch, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings (1 ¼ cups per serving)
Calories 158kcal
Author Sam Merritt

Equipment

  • Large soup pot (must be non-reactive, ex: not un-enameled cast iron or aluminum)

Ingredients

  • 3 Tablespoons olive or avocado oil
  • 1 (200 g) medium yellow onion diced (about 1 cup)
  • 2 (150 g) carrots cut into coins (1 cup)
  • 2 (140 g) celery ribs diced (1 cup)
  • 1 Tablespoon minced garlic
  • 1 cup (130 g) small-diced sweet potatoes cut into ½”/1.5cm cubes
  • 1 cup (160 g) small-diced gold or russet potatoes cut into ½”/1.5cm cubes
  • 1 ½ Tablespoons tomato paste
  • 1 ½ teaspoons dried basil
  • 1 ¼ teaspoon table salt plus more to tate
  • ¼ teaspoon ground black pepper plus more to taste
  • 1 14.5 oz (411 g) can fire roasted diced tomatoes undrained
  • 1 ½ cups (185 g) fresh or frozen cut green beans
  • 1 ¼ cups (175 g) fresh or frozen sweet corn
  • ½ cup (80 g) fresh or frozen lima beans
  • 6 cups (1.5 L) vegetable broth
  • 2 bay leaves
  • 1 thyme sprig or ½ teaspoon dried thyme

Instructions

  • Add oil to a large soup pot and heat over medium heat until shimmering.
    3 Tablespoons olive or avocado oil
  • Add onion, carrots, and celery and cook until softened (about 5 minutes).
    1 medium yellow onion, 2 carrots, 2 celery ribs
  • Add garlic and cook, stirring, until fragrant (about 30 seconds).
    1 Tablespoon minced garlic
  • Add potatoes and cook several minutes longer, stirring occasionally (about 3-5 minutes).
    1 cup small-diced sweet potatoes, 1 cup small-diced gold or russet potatoes
  • Add tomato paste, dried basil, salt, and pepper and stir until tomato paste is deepened in color (about 60 seconds).
    1 ½ Tablespoons tomato paste, 1 ½ teaspoons dried basil, 1 ¼ teaspoon table salt, ¼ teaspoon ground black pepper
  • Add tomatoes, green beans, corn, lima beans and broth, then add bay leaves and thyme. Stir well and bring to a simmer.
    1 14.5 oz can fire roasted diced tomatoes, 1 ½ cups fresh or frozen cut green beans, 1 ¼ cups fresh or frozen sweet corn, ½ cup fresh or frozen lima beans, 6 cups vegetable broth, 2 bay leaves, 1 thyme sprig
  • Simmer uncovered for 30 minutes/until potatoes and green beans are tender when pierced with a fork. Don't skip the simmer, it's necessary for the soup to develop its full flavor
  • Taste-test and add additional salt and pepper as needed (if the soup seems even slightly bland, it just needs more salt!). Serve.

Video

Notes

Parmesan rind

If you have a saved parmesan rind, toss it into the pot while the soup is simmering for added flavor.

Storing

Store in an airtight container in the refrigerator for up to 6 days. This recipe also freezes well and will keep for several months in the freezer.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1196mg | Potassium: 387mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3252IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 2mg