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Homemade Vegetable Soup

Homemade Vegetable Soup

The ultimate comfort food, Homemade Vegetable Soup is hearty, warm, and packed with flavor. Bursting with fresh vegetables, this easy weeknight dinner is not only satisfying but also nutritious. Perfect for those chilly nights, you’ll want to make this again and again!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups
Cuisine American
Servings 8 servings
Calories 220 kcal

Equipment

  • Baking Sheet
  • Chef's Knife
  • Large Pot
  • Wooden Spoon
  • Skillet
  • Oven
  • Cutting Board
  • Saucepan

Ingredients
  

  • 2 tablespoons olive oil
  • 1.5 cups chopped sweet onion
  • 3-4 cloves garlic minced
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 3 cups chopped baby potatoes
  • 2 cans diced fire-roasted tomatoes
  • 2 tablespoons + 2 teaspoons vegetable base
  • 6 cups water
  • 2-3 bay leaves
  • 1 sprig fresh rosemary
  • 1 teaspoon smoked paprika
  • 0.25-0.5 teaspoon crushed red pepper
  • 2 cups frozen chopped okra or green beans
  • 1.5 cups frozen sweet corn
  • 0.25 cup chopped parsley

Instructions
 

  • Chop the onions, carrots, celery, and potatoes into ¾ to 1-inch pieces. Mince the garlic, and chop the fresh parsley.
  • Set a large 6 to 8 quart soup pot (or Dutch oven) over medium heat. Add the olive oil. Once hot, add the chopped onion, garlic, carrots, and celery. Stir and sauté for 2 to 3 minutes to soften the onions and garlic.
  • Then add the chopped potatoes, canned tomatoes and juices, vegetable base, water, bay leaves, rosemary, smoked paprika, and crushed red pepper. Stir and cover. Then bring to a boil. Simmer the soup, covered, for 20 minutes. Stir occasionally.
  • Then remove the lid, and stir in the frozen okra, sweet corn, and chopped parsley. Simmer uncovered for another 5 to 10 minutes. Taste, then add salt and pepper as needed. Remove the bay leaves and rosemary stem. Serve warm.

Notes

  • Use soup base: I prefer using soup base, a.k.a. bullion paste, instead of broth for a more concentrated flavor.
  • Leftovers: Leftovers are scrumptious and last for up to 4 to 5 days! Let the soup cool completely before transferring to an airtight container and keeping it in the fridge.
  • Freezing: To freeze: Cool the soup and transfer it to an airtight freezer-safe container.
  • Protection: Wrap the container in a layer or two of aluminum foil for extra protection.
  • Thawing: Keep in the freezer for up to 3 months; thaw in the fridge overnight before rewarming on the stovetop.
Keyword easy soup recipe, healthy vegetable soup, homemade soup, vegetable soup recipe