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Easy One-Pot Homemade Vegetable Soup

Close-up of a white bowl filled with rich, dark broth vegetable soup featuring large chunks of carrots, green beans, and corn on the cob pieces.
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Make this simple, hearty vegetable soup in one pot for a comforting, healthy weeknight dinner or easy meal prep. It uses accessible ingredients and straightforward steps.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chopped potatoes (Yukon Gold or Russet)
  • 1 cup green beans, trimmed and cut
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup chopped zucchini or yellow squash
  • 1/2 cup small pasta (like ditalini or elbow macaroni) (Optional)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic, dried thyme, dried oregano, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and add the diced tomatoes (with their juice) and the chopped potatoes. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and simmer for 10 minutes, or until the potatoes are nearly tender.
  6. Add the green beans, corn, and zucchini. Continue to simmer, uncovered, for another 5 to 7 minutes, until all vegetables are tender.
  7. If using pasta, add it now and cook according to package directions, usually 6 to 8 minutes, until al dente.
  8. Taste the soup and adjust salt and pepper as needed.
  9. Ladle the soup into bowls and garnish each serving with fresh chopped parsley.

Notes

  • For a richer flavor base, sauté 1/2 cup of chopped mushrooms with the onions and carrots.
  • This soup freezes well. Cool completely before transferring to airtight containers for storage.
  • If you prefer a thicker soup, mash about 1/2 cup of the cooked potatoes against the side of the pot before adding the final vegetables.

Nutrition

Find it online: https://mdlatdmm.com/easy-one-pot-vegetable-soup-recipe/