This hearty vegetable soup bursts with colorful fresh vegetables such as potatoes, carrots, and tomatoes in a savory broth. Enhanced with green beans and corn, every spoonful offers a warm, comforting embrace. Perfect for a nutritious meal, this Potato And Veggie Soup also ranks among top Soup Recipes With Carrots.

Jump to Recipe

I made this Vegetable Soup because it’s one of the healthiest, easiest, and most satisfying meals i know of. I start by heating 2 tbsp olive oil in a pot and sautéeing a diced yellow onion with 3 minced garlic cloves until they get soft.

I then add in peeled and chopped carrots, celery, and a cubed large potato along with fresh green beans and corn kernels. Once these veggies start to soften, I add 2 diced tomatoes and 4 cups of vegetable broth, letting everything simmer together with a bay leaf, 1/2 tsp dried thyme, and 1/2 tsp dried oregano.

This soup is packed with vitamins, minerals, and fiber and i love how its low carb and fully vegetarian. I definitely think its a healthy meal that reminds me a lot of other recipes using pinto beans or making hearty crockpot veggie soups.

Its simple, nutritious and ready in under 45 minutes. Enjoy your dinner then dessert!

Why I Like this Recipe

I like this recipe ‘cause it’s super easy to put together and doesn’t take forever to cook. I feel like I get a big mix of veggies in every bowl, which is great for my health. It always makes me feel warm and cozy, and reminds me of the kind of homecooked meal that just feels right. Lastly, I love that it’s really flexible—you can add or change up ingredients based on what you have around.

Ingredients

Print Recipe (No Advertisments)

Olive oil gives rich healthy fats and smoothly coats the veggies.
Yellow onion adds sweet flavor and good fiber to our day.
Garlic, although tiny, boosts taste and helps fight colds.
Carrots are crunchy, lightly sweet and full of beta carotene.
Celery offers crisp texture and adds refreshing fiber to the mix.
Potato gives body with needed carbs and a creamy heartiness.
Tomatoes deliver vibrant vitamins with a tangy and bright flavor punch.
Green beans and corn offer a crunchy, sweet mix packed with healthful vitamins.
Vegetable broth ties all ingredients together and makes a rich, satisfying soup base.

Ingredient Quantities

2 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 carrots, peeled and chopped

2 celery stalks, chopped

1 large potato, peeled and cubed

1 cup fresh green beans, trimmed and cut into 1-inch pieces

1 cup corn kernels (fresh or frozen)

2 medium tomatoes, diced

4 cups vegetable broth

1 bay leaf

1/2 tsp dried thyme

1/2 tsp dried oregano

Salt and pepper, to taste

How to Make this

Print Recipe (No Advertisments)

1. Heat the olive oil in a large pot over medium heat and then add the diced onion and minced garlic, cook them until they get soft and a bit translucent.

2. Add the chopped carrots and celery to the pot and stir them for about 3-4 minutes.

3. Mix in the cubed potato and green beans; let them get a little cooked.

4. Stir in the corn kernels and diced tomatoes.

5. Pour in 4 cups of vegetable broth, then add the bay leaf.

6. Sprinkle the dried thyme, dried oregano, salt and pepper all over.

7. Bring the mixture to a boil then reduce the heat to keep it simmering.

8. Let the soup simmer for about 30 minutes or until all the vegetables are tender.

9. Taste and adjust your seasonings if needed.

10. Remove the bay leaf and serve hot. Enjoy your hearty vegetable soup!

Equipment Needed

1. Large pot – needed to heat the olive oil and cook all the veggies
2. Chef’s knife – for dicing onions and chopping carrots, celery, and other ingredients
3. Cutting board – used for all your chopping work
4. Wooden spoon – for stirring the soup while it cooks
5. Measuring cups and spoons – to accurately measure vegetable broth and spices
6. Stove – to heat the pot and maintain a simmer
7. Ladle – for serving the soup once it’s done

FAQ

What type of vegetables can I use if I dont have all the listed ones? You can swap out or add whichever veggies you have on hand. Its always good to experiment a bit and use what you like best.

How long does it take to make this soup? It typically takes about 40-45 minutes total. Make sure the veggies simmer enough to get soft so that every bite is delicious.

Can I freeze leftover soup? Yeah, you can freeze it. Just let the soup cool down to room temp, then store it in airtight containers. When reheating, add a bit of water if it seems too thick.

What can I do if I want a thicker soup? If you like a thicker consistency, try mashing some of the cooked potato in the pot or even using a blender for part of the soup. It's a little hack that really makes a difference.

Should I peel all the veggies? Not necessarily. You might want to peel the potato and carrots for a smoother texture, but it's really up to your taste and what you have available.

Vegetable Soup Recipe Substitutions and Variations

Olive oil – You can swap out olive oil for canola oil or even a bit of butter if you want a richer flavor
Yellow onion – Try using a white or red onion as an alternative if you dont have yellow on hand
Garlic – If you dont have fresh garlic, a pinch of garlic powder can do the trick
Carrots – You could use parsnips in place of carrots for a slightly sweeter taste

Pro Tips

1. Make sure all your veggies are chopped into roughly the same size so they cook evenly, otherwise you might end up with some pieces that are mushy and others still a bit hard.
2. Don’t rush that onion and garlic combo – let em really soften up in the olive oil; it’ll bring out a sweeter, richer flavor in the soup.
3. It might be a good idea to taste the soup a few times throughout the cooking process so you can adjust the seasoning if you need to – sometimes the salt or herbs might need a little extra.
4. If you’re feeling extra adventurous, try adding a pinch of red pepper flakes or a squeeze of lemon towards the end for a surprising kick of flavor.