Nothing satisfies on a chilly day (or any day, really) like this homemade vegetable soup recipe.
Seasoned with fragrant aromatics and chock-full of fresh veggies, as its name suggests, this soup is hearty enough to serve as a main, but also makes a delightful starter or side. It pairs perfectly roast beef or braised chicken.
Give your ingredients a quick chop and toss them in. Celery, asparagus, green beans, and ever-hearty greens like kale make excellent additions. This veggie-packed recipe also makes enough for several meals and freezes well.
Hearty Vegetable Soup
Nothing satisfies on a chilly day like this hearty Vegetable Soup seasoned with fragrant aromatics and filled with fresh veggies.
- 1 Tbsp. olive oil
- 1 medium onion chopped
- 2 medium carrots sliced
- 2 cloves garlic chopped
- 1 cup sweet white corn kernels
- 1 (14.5-oz) can diced tomatoes no salt added
- 3 cups low-sodium organic vegetable broth
- 1 tsp. dried thyme
- 2 bay leaves
- 1 cup broccoli florets (or cauliflower florets)
- 2 medium red or white potatoes cut into ¾ - inch cubes
- 1 medium yellow squash cut into ¾ - inch cubes
- 1 cup medium zucchini cut into ¾ - inch cubes
Heat oil in large stockpot over medium-high heat.
Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.
The Nutrition Facts box below provides estimated nutritional information for this recipe.