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Close-up of vegetable soup showing chunky vegetables in amber broth with fresh parsley — vegetable soup recipe
Abdul Rehman

Vegetable Soup

A hearty vegetable soup built on a sautéed base of onion, garlic, carrots, and celery, simmered with potatoes, tomatoes, zucchini, and green beans in a well-seasoned broth. This vegetable soup recipe comes together in one pot in 50 minutes and works as a filling weeknight main. The staggered cooking method keeps every vegetable at the right texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup / Main
Cuisine: International
Calories: 165
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 3 medium carrots about 250g, sliced into 5mm rounds
  • 3 celery stalks about 150g, sliced
  • 2 medium potatoes about 350g, cut into 2cm cubes (Yukon Gold or red-skin)
  • 1 medium zucchini about 200g, cut into half-moons
  • 400 g canned diced tomatoes
  • 150 g green beans trimmed and cut into 3cm pieces
  • 1.5 liters vegetable broth low-sodium
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 tsp salt plus more to taste
  • ½ tsp black pepper
  • Fresh flat-leaf parsley roughly chopped, for garnish

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
  3. Add the carrots and celery. Cook for 3 minutes, stirring once or twice, until edges begin to soften. Season with ½ tsp salt and the black pepper.
  4. Add the cubed potatoes, canned diced tomatoes with their liquid, and vegetable broth. Add thyme, oregano, and bay leaves. Stir to combine.
  5. Raise heat to medium-high and bring to a full boil. Reduce to medium-low and simmer uncovered for 15 minutes, until potatoes are nearly tender when pierced with a knife.
  6. Add zucchini and green beans. Simmer for 10 minutes, until green beans are tender with a slight bite and zucchini is cooked through but firm.
  7. Remove bay leaves. Taste and adjust salt as needed. Ladle into bowls, garnish with fresh parsley, and serve immediately.