This hearty, nourishing Homestyle Vegetable Soup is packed with tender garden vegetables, vibrant herbs, and a savory broth that warms you from the inside out. It’s naturally nutrient-dense, endlessly customizable, and comforting on any day of the week.
Prep Time: 15 mins | Cook Time: 30 mins | Servings: 6
Ingredients
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2 tablespoons olive oil (or butter)
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1 medium yellow onion, diced
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3 medium carrots, peeled and sliced into rounds
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3 stalks celery, diced
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3 to 4 cloves garlic, minced
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6 cups low-sodium vegetable broth (or chicken broth)
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1 can (14.5 oz) diced tomatoes, undrained
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2 medium Yukon gold or russet potatoes, peeled and cubed (or 1 cup dried small pasta/ditalini)
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2 cups green beans, trimmed and cut into bite-sized pieces
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1.5 cups sweet corn kernels (fresh or frozen)
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1.5 cups frozen peas
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1 teaspoon dried thyme (or 3 sprigs of fresh thyme)
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1 bay leaf
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Salt and freshly cracked black pepper, to taste
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2 cups fresh baby spinach or kale, roughly chopped
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Fresh parsley, chopped (for garnish)
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A squeeze of fresh lemon juice (to brighten the finished soup)
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
2. Add Garlic and Spices
Stir in the minced garlic, dried thyme, a pinch of salt, and black pepper. Cook for about 1 minute until fragrant, making sure not to burn the garlic.
3. Pour in the Broth and Simmer
Pour in the vegetable broth and diced tomatoes (with their juices). Add the cubed potatoes (or pasta, if using) and the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes until the potatoes are tender.
4. Add the Remaining Vegetables
Add the green beans, corn, and frozen peas to the pot. Continue simmering uncovered for another 5 to 7 minutes until all the vegetables are tender-crisp.
5. Wilt the Greens and Finish
Remove the pot from the heat and discard the bay leaf. Stir in the chopped baby spinach or kale until it wilts into the hot broth. Stir in a quick squeeze of fresh lemon juice to elevate all the savory flavors.
6. Garnish and Serve
Ladle the warm soup into bowls, garnish with freshly chopped parsley and a sprinkle of Parmesan cheese if desired, and serve alongside crusty homestyle bread.
