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This vegetable soup recipe transforms simple, everyday vegetables into a nourishing bowl of comfort that's perfect for weeknight dinners or meal prep. The combination of fresh and frozen vegetables creates layers of flavor while keeping preparation straightforward and accessible.
I first created this soup during a particularly busy week when I needed something wholesome but didn't have time for complicated cooking. Now it's become my go-to remedy for cold evenings and the first thing I make when anyone in my family is feeling under the weather.
Ingredients
- Extra virgin olive oil: Provides a rich foundation for building flavor without being heavy
- Onion, carrots, and celery: Create the classic mirepoix that forms the soup's flavor base
- Garlic cloves: Add depth and subtle warmth throughout the broth
- Italian seasoning: Simplifies the spice profile while delivering herbal complexity
- Yukon gold potatoes: Hold their shape perfectly while adding satisfying texture
- Fresh green beans: Contribute brightness and a pleasant snap
- Canned diced tomatoes: Bring acidity and umami; look for fire roasted for extra flavor
- Bay leaves: Infuse the broth with subtle aromatic notes as the soup simmers
- Vegetable broth: Forms the body of the soup; choose low sodium to control salt levels
- Frozen corn and peas: Add natural sweetness and vibrant color; no need to thaw first
- Fresh lemon juice: Brightens all the flavors just before serving
- Fresh parsley: Adds a pop of color and herbaceous finish
Step-by-Step Instructions
- Sauté the Aromatics:
- Begin by heating olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery, cooking for a full 4 to 5 minutes until they begin to soften but not brown. This foundational step builds the flavor base for the entire soup so don't rush it. The vegetables should become translucent and release their aromatic qualities.
- Add Seasonings:
- Incorporate the minced garlic, Italian seasoning, salt, and pepper, stirring constantly for about 30 seconds. This brief cooking time allows the garlic to release its flavor without burning which would create bitterness. You'll know it's ready when the garlic becomes fragrant.
- Build the Soup Base:
- Add the potatoes, green beans, diced tomatoes with their juice, bay leaves, and vegetable broth. The amount of broth you use determines the final consistency: anywhere from 6 cups for a heartier stew-like texture to 8 cups for a more broth-forward soup. Bring everything to a gentle boil which should take about 5 minutes.
- Simmer to Perfection:
- Reduce the heat to low, cover the pot, and allow the soup to simmer for 20 minutes. This cooking time is crucial as it allows the potatoes to become tender while the flavors meld together. Test the potatoes with a fork; they should offer just slight resistance.
- Add Frozen Vegetables:
- Stir in the frozen corn and peas and continue cooking for another 5 to 7 minutes. Adding these delicate vegetables toward the end preserves their color, texture, and nutritional value. They'll quickly warm through in the hot soup.
- Finish with Brightness:
- Turn off the heat and incorporate the fresh lemon juice and chopped parsley. This final addition brightens all the flavors and adds a fresh, vibrant finish to the soup. Taste and adjust seasoning if needed before ladling into bowls.
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My absolute favorite part of this recipe is how the humble potato transforms in the broth. I discovered that Yukon golds have just the right starch content to add body to the soup without falling apart like russets might. My family always knows when this soup is cooking; the house fills with an irresistible aroma that brings everyone to the kitchen asking when dinner will be ready.
Frequently Asked Questions
- → Can I use different vegetables for this soup?
Yes, you can customize the soup with any seasonal or preferred vegetables, such as zucchini, bell peppers, or spinach.
- → How do I thicken the soup if needed?
You can mash some of the potatoes into the broth or add a cornstarch slurry for a thicker consistency.
- → Can I make this soup ahead of time?
Absolutely! This soup stores well in the refrigerator for up to 3-4 days. Just reheat it on the stove before serving.
- → How should I store leftover soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze it for longer storage.
- → What can I serve alongside this soup?
Pair this soup with crusty bread, a fresh salad, or even sandwiches for a complete meal.