Easy Delicious Vegetable Soup
Hello all I’m Gaby and today on CrispyBake’s Kitchen we’re making an easy delicious vegetable soup. This simple vegetable soup recipe is perfect for a cozy night in. For another hearty and comforting meal, try our easy authentic mom’s lentil soup recipe.
So let’s get started. First off gather all your veggies.
Ingredients
- ○ 3 tablespoons of olive oil
- ○ 1 onion, chopped into smaller bite-sized pieces
- ○ 6 garlic cloves, peeled and minced
- ○ 2 stalks of celery, chopped (extra fine if texture is an issue)
- ○ 3 carrots, unpeeled, larger pieces halved or quartered, rest cut into carrot moons
- ○ 2-3 medium potatoes (such as Yukon Gold), peeled (optional) and chopped into bite-sized pieces
- ○ 1 tablespoon of thyme, minced
- ○ two 14 ounce cans of diced tomatoes
- ○ 2 cups of fresh green beans, stems removed, trimmed, and chopped into bite-sized pieces
- ○ 6 cups vegetable stock
- ○ 1 and a half cups of frozen corn kernels
- ○ a few bay leaves
- ○ 1 teaspoon of salt (or to taste)
- ○ Pepper (to taste)
- ○ Parsley, chopped (for garnish)
- ○ 1 and a half cups of frozen peas
Instructions
- Grab a big pot. I’m using a Dutch oven today but like any large pot will do really well.
- Into our pot, add about three tablespoons of olive oil. I want this to be nice and hot before I add my onions. You know it’s ready once it’s dancing in the pan.
- Once the oil is nice and hot, add the chopped onion. Stir that up with a big wooden spoon. This is on medium high heat and I really just want to see this onion become translucent and begin to brown a bit. It’s going to be about 10 minutes of occasional stirring.
- While the onions cook, peel your potatoes (if desired) and chop them into little bite-sized pieces. If you enjoy potatoes, you might also like our easy crispy air fryer potatoes. Also, prep the celery and carrots as described in the ingredients list.
- Right, add in your carrots, celery, and garlic. Stir this for about five minutes, stirring occasionally. Just don’t let the garlic burn. If it looks like things are burning, turn the heat down, but you could have some like caramelized delicious moments in here and it just adds more flavor.
- It’s time to add in our diced tomatoes. That’s two 14 ounce cans. Add them in and give that a stir.
- Also, add in your fresh chopped thyme. For these diced tomatoes, I just popped the whole thing in here. We’re going to cook this down and simmer away a lot of that water to concentrate the flavor. But I do want the liquid in as well.
- This is going to be stirring occasionally for 10 minutes. During that time, remove the stems from our green beans, remove any fibrous nonsense, trim both edges, and chop them up into bite-sized pieces.
- Most of the liquid is cooked off of our soup. So now we’re going to add some more liquid back in the form of veggie stock, specifically six cups. For another simple and healthy meal, consider making a quick and easy veggie noodle stir fry.
- My stock’s all in. It’s time to add the potatoes, the green beans, and one and a half cups of frozen corn kernels and a few bay leaves. Stir that all together.
- Add some salt. So I’m starting off with a teaspoon. And pepper. Give that a stir and we’re going to taste the soup just to make sure we’re on the right track. A little bit more salt.
- Bring this to a boil and then we’re going to reduce to medium low and partially cover this up. We just want to cook the potatoes through and depending on how thinly you slice them, it could be anywhere from 10 minutes to half an hour. So just check in 10 minute increments and make sure that everything is nice and tasty, soft and ready to eat.
- And once those potatoes are cooked through, we can add our final ingredients. Chop some parsley up just for a nice green finish at the end.
- Add in about one and a half cups of frozen peas.
- Remove those bay leaves and just stir this together.
Frequently Asked Questions
What are some good vegetable substitutions for this soup?
This recipe is very forgiving. You can go into your fridge and use what’s available. The host mentions adding chickpeas (garbanzo beans) or kale. Barley is also mentioned as a favorite addition for a filling, silky texture. Harissa can be added with onions for extra spice. For another delicious option, try our easy traditional Irish vegetable soup.
Can I use canned green beans?
The host recommends using fresh green beans, or frozen ones. Canned green beans are not recommended for this soup.
What type of potatoes should I use?
You can use a lot of different types of potatoes for this. Just steer clear of russet potatoes, as they can be a little powdery. Potatoes with thin skin don’t even need to be peeled.
How should I store leftover vegetable soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Seasoned to perfection. So delicious. I will eat this entire bowl and then go back for seconds. It is amazingly delicious and just makes me feel great inside. This soup pairs wonderfully with an easy homemade garlic bread recipe for a complete meal.
Easy Delicious Vegetable Soup
This simple vegetable soup recipe is perfect for a cozy night in, offering a hearty and healthy meal packed with fresh vegetables. It’s an easy-to-follow recipe that’s forgiving and adaptable to what you have on hand.
- 3 tablespoons of olive oil
- 1 onion, chopped into smaller bite-sized pieces
- 6 garlic cloves, peeled and minced
- 2 stalks of celery, chopped (extra fine if texture is an issue)
- 3 carrots, unpeeled, larger pieces halved or quartered, rest cut into carrot moons
- 2-3 medium potatoes (such as Yukon Gold), peeled (optional) and chopped into bite-sized pieces
- 1 tablespoon of thyme, minced
- two 14 ounce cans of diced tomatoes
- 2 cups of fresh green beans, stems removed, trimmed, and chopped into bite-sized pieces
- 6 cups vegetable stock
- 1 and a half cups of frozen corn kernels
- a few bay leaves
- 1 teaspoon of salt (or to taste)
- Pepper (to taste)
- Parsley, chopped (for garnish)
- 1 and a half cups of frozen peas
- Grab a big pot (a Dutch oven or any large pot works well).
- Into our pot, add about three tablespoons of olive oil. Heat until it’s nice and hot (you’ll see it dancing in the pan) before adding your onions.
- Once the oil is nice and hot, add the chopped onion. Stir with a big wooden spoon over medium-high heat until it becomes translucent and begins to brown a bit. This will take about 10 minutes of occasional stirring.
- While the onions cook, peel your potatoes (if desired) and chop them into bite-sized pieces. Also, prep the celery and carrots as described in the ingredients list.
- Add in your carrots, celery, and garlic. Stir this for about five minutes, stirring occasionally. Be careful not to let the garlic burn. If things look like they are burning, turn the heat down; some caramelized moments add more flavor.
- It’s time to add in our two 14-ounce cans of diced tomatoes. Add them in and give that a stir.
- Also, add in your fresh chopped thyme. Cook this down and simmer away a lot of that water to concentrate the flavor. You do want the liquid from the cans in as well.
- Continue stirring occasionally for 10 minutes. During that time, remove the stems from our green beans, remove any fibrous nonsense, trim both edges, and chop them up into bite-sized pieces.
- Most of the liquid should be cooked off of our soup. Now, add six cups of vegetable stock.
- Once the stock is all in, it’s time to add the potatoes, the green beans, one and a half cups of frozen corn kernels, and a few bay leaves. Stir that all together.
- Add some salt, starting with a teaspoon, and pepper to taste. Give that a stir and taste the soup to make sure you’re on the right track. Add a little bit more salt if needed.
- Bring this to a boil, then reduce to medium-low and partially cover the pot. Cook until the potatoes are cooked through. Depending on how thinly you sliced them, this could be anywhere from 10 minutes to half an hour. Check in 10-minute increments to ensure everything is nice, tasty, soft, and ready to eat.
- Once those potatoes are cooked through, we can add our final ingredients. Chop some parsley up for a nice green finish at the end.
- Add in about one and a half cups of frozen peas.
- Remove those bay leaves and just stir everything together. Garnish with chopped parsley before serving.
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