Classic Old School Vegetable Soup
Vegetable Soup
Hearty homemade vegetable soup loaded with carrots, celery, potatoes, and tomatoes. A timeless comfort classic.
There's something deeply satisfying about a bowl of real vegetable soup — the kind your grandmother might have made on a chilly afternoon. This is comfort food at its finest: simple, honest ingredients simmered together until they become something greater than the sum of their parts. No fancy techniques or exotic ingredients needed, just good vegetables, quality broth, and time.
What makes this soup special is how it celebrates the vegetables themselves. The carrots become naturally sweet, the celery adds depth, and the potatoes thicken everything beautifully. It's the kind of soup that tastes even better the next day, makes your kitchen smell wonderful, and reminds you why slow cooking is so rewarding.
Nutrition (per serving)
Directions
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1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
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2
Add chopped carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
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3
Pour in the vegetable broth and bring everything to a boil. Add the cubed potatoes, bay leaves, and fresh thyme.
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4
Reduce heat to medium-low and simmer for 20 minutes until the potatoes are nearly tender.
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5
Stir in the canned tomatoes and green beans. Continue simmering for another 15 minutes until all vegetables are completely tender.
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6
Season with salt and pepper to taste. Remove bay leaves and discard.
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7
Ladle soup into bowls and garnish generously with fresh chopped parsley. Serve warm with crusty bread.
Ingredients
- Olive oil:2 tbsp
- Yellow onion, diced:1 large
- Carrots, chopped:3 cups
- Celery, chopped:2 cups
- Potatoes, cubed:3 cups
- Canned diced tomatoes:1 can (28 oz)
- Green beans, chopped:2 cups
- Vegetable broth:8 cups
- Bay leaves:2 pieces
- Fresh thyme:1 tsp
- Salt:1 tsp
- Black pepper:½ tsp
- Fresh parsley, chopped:3 tbsp
Tips & Notes
- Make a double batch and freeze half — this soup keeps beautifully in the freezer for up to three months.
- Don't rush the simmering step. Giving vegetables time to cook together allows their flavors to meld beautifully.
- Feel free to add other vegetables you have on hand: zucchini, spinach, or corn all work wonderfully.
- For extra richness, add a splash of cream or milk at the end, though it's equally delicious without it.
