Homemade Vegetable Soup; a hug in a bowl. Nothing warms the soul quite like it, especially on a chilly evening. My grandmother, Nana Rose, used to make a huge pot every Sunday, and the aroma would fill the entire house. To this day, a spoonful of this classic conjures up feelings of family, love, and pure comfort. I'm so excited to share my version of Nana Rose's Homemade Vegetable Soup.
Table of Contents
Why You Will Love This Homemade Vegetable Soup Recipe
This Homemade Vegetable Soup recipe isn't just delicious, it is also incredibly easy to make and packed with goodness. It's the perfect comfort food for a busy weeknight, a light lunch, or a soothing remedy when you're feeling under the weather. The best part? You can customize it with your favorite vegetables!
This recipe brings me back to simpler times, to laughter around Nana Rose’s kitchen table, and to the pure joy of a home cooked meal. It's a symphony of flavors and textures, a warm embrace in a bowl. Follow us on Pinterest for more heartwarming recipes!
Ingredients Needed for This Homemade Vegetable Soup Recipe
- Olive Oil: 2 tablespoons
- Onion: 1 medium, chopped
- Carrots: 2 medium, peeled and diced
- Celery: 2 stalks, diced
- Garlic: 2 cloves, minced
- Vegetable Broth: 8 cups
- Diced Tomatoes: 1 (14.5 ounce) can, undrained
- Green Beans: 1 cup, trimmed and cut into 1-inch pieces
- Corn: 1 cup, fresh or frozen
- Peas: 1 cup, fresh or frozen
- Potatoes: 2 medium, peeled and diced
- Zucchini: 1 medium, diced
- Italian Seasoning: 1 teaspoon
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
- Fresh Parsley: 2 tablespoons, chopped (for garnish)
- Bay Leaves: 2
How to Make This Homemade Vegetable Soup Recipe
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Pour in the vegetable broth and add the diced tomatoes (undrained), bayleaves, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the green beans, corn, peas, potatoes, zucchini, and simmer for another 15-20 minutes, or until the potatoes and other vegetables are tender. Do not overcook.
- Stir in the fresh parsley. Remove the bayleaves before serving. Taste and adjust seasonings as needed.
How to Serve This Homemade Vegetable Soup Recipe
This Homemade Vegetable Soup is delicious on its own, but it's even better with a few simple additions.
Serve it with a crusty bread for dipping, or top it with a dollop of sour cream or plain yogurt. A sprinkle of grated Parmesan cheese or a swirl of pesto is also a fantastic option. You can even crumble some crackers on top for added texture! This recipe for homemade garlic croutons would make a phenomenal addition.
How to Store This Homemade Vegetable Soup Recipe
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the soup in individual portions or in a larger container. Make sure to leave some room at the top of the container as the soup will expand as it freezes. It can be stored in the freezer for up to 2-3 months.
- Reheating: To reheat, thaw the soup in the refrigerator overnight (if frozen) or microwave it for a few minutes using the defrost setting. Then heat it on the stovetop over medium heat or in the microwave until heated through.
Tips to Make This Homemade Vegetable Soup Recipe
- Ingredient Swaps: Feel free to substitute your favorite vegetables! Broccoli, cauliflower, spinach, or kale all work well.
- Success Tip: Don't overcook the vegetables, or they will become mushy.
- Common Mistake: Forgetting to season the soup properly. Taste and adjust the salt and pepper as needed.
- Pro Tip: For a richer flavor, sauté the vegetables in a little butter or bacon fat before adding the broth.
Helpful Notes for This Homemade Vegetable Soup Recipe
- Vegetable Broth: I prefer using low sodium vegetable broth to control the amount of salt in the soup.
- Diced Tomatoes: You can use fresh tomatoes instead of canned, but you'll need to peel and chop them first.
- Equipment: A large pot or Dutch oven is ideal for making this soup. A good knife and cutting board are also essential for prepping the vegetables.
Variation of This Homemade Vegetable Soup Recipe
- Seasonal Twist: In the fall, add butternut squash or pumpkin to the soup for a warmer flavor.
- Optional Version: Add a can of drained and rinsed chickpeas or kidney beans for added protein.
- Creative Modification: For a creamier soup, blend a portion of the soup with an immersion blender or in a regular blender before serving. Be careful when blending hot liquids!
Frequently Asked Questions
How do you make homemade vegetable soup taste better?
Roasting your vegetables before adding them to the broth deepens their flavor, creating a richer and more complex soup. Also, using a good quality broth or stock can make a significant difference.
What vegetables are best to put in vegetable soup?
Popular choices include carrots, celery, onions, potatoes, green beans, corn, and peas. However, you can customize it with your favorite vegetables, such as zucchini, spinach, or even kale.
Can I freeze homemade vegetable soup?
Yes, homemade vegetable soup freezes very well. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 2-3 months.
How do you thicken homemade vegetable soup?
You can thicken homemade vegetable soup by adding a slurry of cornstarch and water, pureeing some of the soup, or stirring in a small amount of cooked pasta or rice.
Conclusion
This Homemade Vegetable Soup recipe is a delicious and comforting way to enjoy a variety of vegetables. It's easy to make, customizable, and perfect for any time of year. So gather your ingredients, put on some music, and get ready to warm your soul with the best vegetable soup recipe. I encourage you to try this simple recipe. Let me know what you think in the comments!
Homemade Vegetable Soup: The Easiest, BEST Recipe!
A classic and comforting Homemade Vegetable Soup recipe, packed with fresh vegetables and flavor!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Soup
Cuisine: American
Diet: Vegan
Nutrition:
Protein: 5g
Carbs: 25g
Fat: 5g
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn, fresh or frozen
- 1 cup peas, fresh or frozen
- 2 medium potatoes, peeled and diced
- 1 medium zucchini, diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 bay leaves
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5-7 minutes.
- Add garlic cook for 1 minute.
- Pour in broth; add tomatoes, bay leaves, Italian seasoning, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
- Add green beans, corn, peas, potatoes, zucchini; simmer 15-20 minutes, or until vegetables are tender.
- Stir in parsley. Remove bay leaves. Season to taste.
Notes
- For best results, use fresh vegetables. Adjust seasonings to your liking. Can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.