Hamdi Saidani This Vegetable Soup is warm, healthy, and full of flavor. It’s made with simple ingredients like carrots, potatoes, and green beans. It tastes way better than canned soup and makes a big batch for the whole family. Great for lunch or dinner on cold days.
Jump to RecipeIngredients Needed:
- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 2 cups peeled and chopped carrots (about 5)
- 1 1/4 cups chopped celery (about 3)
- 4 cloves garlic, minced
- 4 (14.5 oz) cans of low-sodium chicken broth or vegetable broth
- 2 (14.5 oz) cans diced tomatoes (undrained)
- 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 tsp dried thyme, or 1 Tbsp fresh thyme leaves
- Salt and freshly ground black pepper
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
- 1 cup frozen or fresh peas
How To Make Vegetable Soup Recipe?
- Heat the oil: Add olive oil to a large pot and warm it over medium-high heat.
- Cook the base vegetables: Add chopped onion, carrots, and celery. Cook for 4 minutes until they start to soften. Add the minced garlic and stir for 30 seconds.
- Add broth and seasonings: Pour in the broth and add the diced tomatoes (with juice), potatoes, parsley, bay leaves, thyme, salt, and pepper. Stir everything together.
- Simmer the soup: Bring the pot to a boil, then add the green beans. Lower the heat to medium-low, cover the pot, and let it simmer for 20 to 30 minutes until the potatoes are nearly soft.
- Add final vegetables: Stir in the corn and peas and cook for 5 more minutes until all the vegetables are tender.
- Serve: Remove the bay leaves and serve the soup warm. Add grated parmesan or a drizzle of olive oil if you like.
Recipe Tips:
- Cut veggies the same size: Make sure you chop the carrots, potatoes, and celery into similar-sized pieces so they cook evenly and finish at the same time.
- Use fresh garlic, not garlic powder: Fresh minced garlic gives the soup a much better flavor and makes a big difference in taste.
- Don’t skip the simmer time: Letting the soup simmer for 20–30 minutes helps the flavors blend and makes the veggies soft and tasty.
- Add peas and corn at the end: These cook fast, so add them last to keep their color and texture fresh—not mushy.
- Taste and adjust before serving: Always taste your soup at the end and add more salt, pepper, or herbs if needed to bring out all the flavors.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover vegetable soup cool until it reaches room temperature. Then, pour it into an airtight container and store it in the fridge for up to 5 days.
- Freeze: Let the soup cool fully before placing it in freezer-safe containers. Freeze for up to 3 months.
- Reheat: Pour the soup into a pot and heat over medium heat for 5 to 10 minutes, stirring occasionally, until fully hot.
Nutrition Facts:
- Calories: 190 kcal
- Total Fat: 5g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 480mg
- Potassium: 780mg
- Total Carbohydrate: 33g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 5g
Try More Delia Smith Recipes:
Delia Smith Vegetable Soup Recipe
Course: SoupsCuisine: BritishDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
40
minutesCalories
190
kcalThis Vegetable Soup is warm, healthy, and full of flavor. It’s made with simple ingredients like carrots, potatoes, and green beans. It tastes way better than canned soup and makes a big batch for the whole family. Great for lunch or dinner on cold days.
Ingredients
2 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 5)
1 1/4 cups chopped celery (about 3)
4 cloves garlic, minced
4 (14.5 oz) cans of low-sodium chicken broth or vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme, or 1 Tbsp fresh thyme leaves
Salt and freshly ground black pepper
1 1/2 cups chopped frozen or fresh green beans
1 1/4 cups frozen or fresh corn
1 cup frozen or fresh peas
Directions
- Heat the oil: Add olive oil to a large pot and warm it over medium-high heat.
- Cook the base vegetables: Add chopped onion, carrots, and celery. Cook for 4 minutes until they start to soften. Add the minced garlic and stir for 30 seconds.
- Add broth and seasonings: Pour in the broth and add the diced tomatoes (with juice), potatoes, parsley, bay leaves, thyme, salt, and pepper. Stir everything together.
- Simmer the soup: Bring the pot to a boil, then add the green beans. Lower the heat to medium-low, cover the pot, and let it simmer for 20 to 30 minutes until the potatoes are nearly soft.
- Add final vegetables: Stir in the corn and peas and cook for 5 more minutes until all the vegetables are tender.
- Serve: Remove the bay leaves and serve the soup warm. Add grated parmesan or a drizzle of olive oil if you like.
Notes
- Cut veggies the same size: Make sure you chop the carrots, potatoes, and celery into similar-sized pieces so they cook evenly and finish at the same time.
- Use fresh garlic, not garlic powder: Fresh minced garlic gives the soup a much better flavor and makes a big difference in taste.
- Don’t skip the simmer time: Letting the soup simmer for 20–30 minutes helps the flavors blend and makes the veggies soft and tasty.
- Add peas and corn at the end: These cook fast, so add them last to keep their color and texture fresh—not mushy.
- Taste and adjust before serving: Always taste your soup at the end and add more salt, pepper, or herbs if needed to bring out all the flavors.