Can I make this vegetable soup vegetarian?

Yes, this soup works very well with vegetable broth instead of chicken broth. The key is using a good-quality, low-sodium broth so the vegetables still have room to shine. The flavor will be a little lighter, but still balanced and satisfying.

Why do my potatoes sometimes fall apart in vegetable soup?

That usually happens when the soup boils too hard or cooks too long after the potatoes are tender. Keep the heat at a gentle simmer and check the potatoes early. Once a fork slides in easily, they’re ready for the final vegetables.

Can I freeze this vegetable soup?

You can, but expect a slight change in texture. The broth freezes well, but the potatoes may soften more once reheated. If you plan to freeze it, slightly undercook the potatoes so they hold up better later.

How can I make this soup more filling without changing the flavor?

Adding an extra cup of potatoes or serving the soup with bread is the simplest option. You can also stir in cooked rice or small pasta just before serving, but keep the amount modest so the soup doesn’t turn heavy.

Is it normal for this soup to taste better the next day?

Yes, that’s very common with a homemade vegetable soup. As it rests, the flavors settle and the broth becomes more cohesive. Reheat it gently to avoid overcooking the vegetables.

The Ultimate Easy Vegetable Soup Recipe That Tastes Clean

Description

This vegetable soup recipe is clean, comforting, and dependable, with tender vegetables simmered in a balanced broth. Built on simple ingredients and careful timing, it delivers real flavor without tasting canned or heavy.

Ingredients

Scale

2 Tbsp olive oil
1 1/2 cups chopped yellow onion
2 cups peeled and chopped carrots
1 1/4 cups chopped celery
4 cloves garlic, minced
4 cans (14.5 oz each) low-sodium chicken broth or vegetable broth
2 cans (14.5 oz each) diced tomatoes, undrained
3 cups diced potatoes
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme or 1 Tbsp fresh thyme
Salt, to taste
Black pepper, to taste
1 1/2 cups chopped green beans
1 1/4 cups corn
1 cup peas

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Instructions

Warm the olive oil in a large pot over medium heat until it shimmers, then add the onion, carrots, and celery and cook until softened and lightly sweet.
Add the garlic and cook briefly until fragrant, taking care not to let it brown.
Pour in the broth and tomatoes, then add the potatoes, parsley, bay leaves, thyme, salt, and pepper and bring the pot to a gentle boil.
Lower the heat and simmer until the potatoes are nearly tender.
Add the green beans and continue simmering until they soften.
Stir in the corn and peas and cook just until heated through.
Remove the bay leaves and serve warm.

Notes

For deeper flavor, increase the amount of dried thyme or add other dried herbs such as basil or oregano.
A parmesan rind can be simmered with the soup for extra savory depth and removed before serving.
If using fresh corn, add the corn cob to the pot while the soup simmers, then remove it before adding the final vegetables.
Finish individual bowls with grated parmesan or a light drizzle of olive oil if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 198
Sugar: 8
Sodium: 259
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 31
Fiber: 6
Protein: 7
Cholesterol: 5