Vegetable Soup
This vibrant Hearty Garden Vegetable Soup is a celebration of fresh produce, simmering together to create a comforting and deeply flavorful meal. Brimming with an array of colorful vegetables, aromatic herbs, and a bright citrus finish, it's a wholesome and satisfying dish perfect for any season. Each spoonful offers a delightful medley of textures and tastes, proving that simple ingredients can yield extraordinary results.
Prep Time
20-25 minutes
Cook Time
30-35 minutes
Total Time
50-60 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Bursting with fresh, vibrant flavors from a wide array of garden vegetables.
- Incredibly wholesome and nutritious, packed with vitamins and fiber.
- Comforting and satisfying, making it a perfect meal for any day of the week.
- Versatile and adaptable, allowing for easy ingredient substitutions based on seasonality.
- A truly simple and straightforward recipe, ideal for both novice and experienced cooks.
Ingredients
- 30 ml (2 tablespoons) extra virgin olive oil
- 1 medium onion (approx. 150g), finely diced
- 4 medium carrots (approx. 300g), peeled and sliced into rounds
- 3 celery ribs (approx. 150g), thinly sliced
- 4 garlic cloves, minced
- 10 ml (2 teaspoons) Italian seasoning
- 5 ml (1 teaspoon) kosher salt
- 2.5 ml (½ teaspoon) freshly ground black pepper
- 3 Yukon gold potatoes (approx. 450g), peeled and diced into 1.5 cm (½-inch) cubes
- 225g (1 ½ cups) chopped fresh green beans, trimmed and cut into 2.5 cm (1-inch) pieces
- 2 cans (each 410g / 14.5 ounces) diced tomatoes, undrained
- 2 dried bay leaves
- 1.4 to 1.9 liters (6 to 8 cups) low-sodium vegetable broth, depending on desired consistency
- 150g (1 cup) frozen corn
- 150g (1 cup) frozen peas
- 30 to 45 ml (2 to 3 tablespoons) fresh lemon juice, to taste
- 15g (¼ cup) chopped fresh parsley, for garnish
Instructions
- Prepare your foundational aromatic vegetables. Heat the 30 ml (2 tablespoons) of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the finely diced onion, sliced carrots, and thinly sliced celery. Sauté these vegetables for 4 to 5 minutes, stirring occasionally, until they begin to soften and become fragrant. This initial sautéing builds the base layer of flavor for the soup.
- Infuse with aromatics and seasonings. Add the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper to the pot. Continue to sauté for another 30 seconds, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter taste. The heat helps to bloom the spices, releasing their full aroma.
- Introduce the heartier vegetables and liquids. Incorporate the diced Yukon gold potatoes, chopped fresh green beans, undrained diced tomatoes, and bay leaves into the pot. Pour in the low-sodium vegetable broth, starting with 1.4 liters (6 cups) and reserving the rest if you prefer a thicker soup. Stir all the ingredients together thoroughly to combine.
- Simmer the soup to perfection. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 20 minutes. The goal is for the potatoes to become just fork-tender, indicating that they are cooked through but not mushy.
- Finish with quick-cooking vegetables and fresh bright notes. Remove the lid and add the frozen corn and frozen peas to the simmering soup. Stir them in and continue to cook for approximately 5 to 7 minutes longer, or until the corn and peas are heated through and tender-crisp.
- Adjust and serve. Turn off the heat completely. Stir in the fresh lemon juice and the chopped fresh parsley. Taste the soup and adjust seasonings if necessary, adding more salt, pepper, or lemon juice to brighten the flavors. Ladle the hot Hearty Garden Vegetable Soup into individual bowls and serve immediately.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven (5-6 liter / 5-6 quart capacity)
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Vegetable peeler
- Ladle
- Stirring spoon
Essential Success Tips
- Dice vegetables uniformly: Ensuring your carrots, celery, and potatoes are cut to similar sizes will allow them to cook evenly, preventing some from being overcooked while others are still hard.
- Don't rush the sauté: Take your time to properly sauté the onions, carrots, and celery until they are softened. This step develops deep flavor that forms the foundation of the soup.
- Taste and adjust: Always taste the soup before serving. Broth brands vary in sodium content, so you might need to add more salt or a splash more lemon juice to achieve the perfect balance.
- Fresh herbs make a difference: While dried Italian seasoning is great, the fresh parsley stirred in at the end adds a bright, fresh finish that elevates the overall taste. Don't skip it!
- Avoid overcooking: Simmer until potatoes are just fork-tender. Overcooking can lead to mushy vegetables and a cloudy broth.
Professional Cooking Secrets
- Layering flavor from the start: Start by sautéing the 'harder' aromatics (onions, carrots, celery) first to soften them and develop sweetness. Add garlic and dried herbs only for the last 30 seconds to prevent burning and maximize their aromatic release.
- The power of acid: A touch of fresh lemon juice at the very end isn't just for flavor; it brightens all the other ingredients and makes them 'pop.' It's a secret weapon for balancing and enhancing the overall taste profile of the soup.
- Thickening naturally: If you desire a slightly thicker soup without adding flour, after the potatoes are tender, you can mash a small portion of the cooked potatoes against the side of the pot with the back of your spoon or remove about 1/2 cup of the soup, blend it, and return it to the pot. This adds body and creaminess naturally.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Variations: Feel free to customize with other seasonal vegetables like zucchini, bell peppers, or spinach. You can also add a can of drained cannellini beans or chickpeas for extra protein and fiber. A pinch of red pepper flakes can add a subtle warmth.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can! Sauté the onion, carrots, celery, and garlic with seasonings on the stovetop first for best flavor development. Then transfer to the slow cooker, add potatoes, green beans, tomatoes, bay leaves, and broth. Cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender. Stir in frozen corn, peas, lemon juice, and parsley during the last 30 minutes of cooking.
What can I serve with this vegetable soup?
This hearty soup is delicious on its own, but it also pairs wonderfully with crusty bread for dipping, a side salad, or a grilled cheese sandwich. A sprinkle of grated Parmesan cheese or a dollop of pesto can also be a lovely addition.
Can I use fresh herbs instead of dried Italian seasoning?
Absolutely! For a fresh twist, use about 15 ml (1 tablespoon) of fresh chopped thyme and 15 ml (1 tablespoon) of fresh chopped oregano instead of the dried Italian seasoning. Add them along with the garlic for about 30 seconds to release their fragrance.
Nutrition Facts (Per Serving)
Calories: 220, Protein: 9g, Fat: 7g, Carbs: 33g, Fiber: 8g (estimated per serving based on 8 servings and average ingredient values)
Allergy Information
This dish is naturally gluten-free and dairy-free if served without cheese. It contains no common allergens unless served with additional ingredients. Always check labels for vegetable broth to ensure no hidden allergens.
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