Vegetable Soup
A colorful bowl of chunky vegetable soup with vibrant diced carrots, green beans, corn, and potatoes in a clear savory broth, garnished with fresh parsley, served with crusty bread on a rustic wooden table with a checkered napkin
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Sauté the Base Vegetables
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery and cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften and onions become translucent. Add minced garlic and cook for another minute until fragrant. This aromatic base will provide the foundation of flavor for your soup.
Pro Tip:
Cut vegetables into uniform pieces for even cooking. Don't rush this step - properly sautéed vegetables create deeper flavor.
Add Remaining Vegetables and Broth
Add diced potatoes, green beans, corn, and diced tomatoes with their juice to the pot. Pour in the vegetable broth and add oregano, basil, bay leaf, salt, and pepper. Bring the mixture to a boil over high heat, then reduce heat to maintain a gentle simmer.
Pro Tip:
Add harder vegetables like potatoes first as they take longer to cook. The tomatoes add natural acidity that brightens the overall flavor.
Simmer and Finish
Simmer the soup for 12-15 minutes, or until all vegetables are tender when pierced with a fork, especially the potatoes. Remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or crackers.
Pro Tip:
Test doneness by checking the potatoes - they should be tender but not mushy. Fresh herbs added at the end brighten the entire dish.
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