What vegetables are best for homemade vegetable soup?

Common choices include carrots, celery, potatoes, onions, tomatoes, and green beans. Feel free to experiment with seasonal vegetables like zucchini, squash, or kale for added flavor and nutrition.

How can I make homemade vegetable soup more flavorful?

Roasting the vegetables before adding them to the soup intensifies their flavor. Using a good quality broth and adding herbs like thyme, rosemary, or bay leaf can also boost the overall taste.

Can homemade vegetable soup be frozen?

Yes, homemade vegetable soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.

Is homemade vegetable soup healthy?

Yes, homemade vegetable soup is generally a very healthy meal. It can be packed with vitamins, minerals, and fiber, while being low in calories. Making it yourself allows you to control the ingredients and sodium content.

7 Best Homemade Vegetable Soup Secrets

Name: Homemade Vegetable Soup: The Easiest One-Pot Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 medium carrots, peeled and chopped; 2 stalks celery, chopped; 2 cloves garlic, minced; 6 cups vegetable broth; 1 (14.5 ounce) can diced tomatoes, undrained; 2 medium potatoes, peeled and diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup corn, fresh or frozen; 1 cup peas, fresh or frozen; 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)

Description

A hearty and comforting homemade vegetable soup recipe packed with fresh vegetables and flavorful broth. Perfect for a healthy and satisfying meal.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
6 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn, fresh or frozen
1 cup peas, fresh or frozen
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)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
Add the garlic and cook for another minute until fragrant.
Pour in the vegetable broth and add the diced tomatoes. Bring the mixture to a boil.
Add the potatoes, green beans, corn, peas, and zucchini. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
Stir in the Italian seasoning, salt, and pepper. Taste and adjust the seasonings as needed.
Garnish with fresh parsley before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Cuisine: American

Nutrition

Calories: 180
Sugar: 8g
Sodium: 450mg
Fat: 6g
Saturated Fat: 1g
Carbohydrates: 28g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg

Keywords: vegetable soup, healthy soup, easy soup, mixed veggie soup