SoupMain CourseLunch

Hearty Vegetable Soup

Name: Hearty Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: american
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion chopped; 2 pcs carrot sliced; 2 pcs celery sliced; 3 clove garlic minced; 2 pcs potato diced into 1cm cubes; 800 g canned diced tomato undrained; 1,500 ml vegetable broth; 1 cup frozen corn; 1 cup frozen pea; 1 cup frozen green bean cut into bite-sized pieces; 1 tsp dried thyme; 1 tsp dried oregano; 1 pcs bay leaf; 1 tsp salt or to taste; 0.5 tsp black pepper or to taste; 75 g elbow macaroni (optional)

A classic, one-pot vegetable soup packed with a variety of colorful vegetables and herbs. This simple and comforting recipe is perfect for a wholesome lunch or dinner and can be easily adapted to use whatever vegetables you have on hand.

An original recipe by Forkin

Total time: 1 hr
Serves: 6
Difficulty: Easy
Per serving: 266 kcal

VeganVegetarian

Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, chopped
2 pcscarrot, sliced
2 pcscelery, sliced
3 clovegarlic, minced
2 pcspotato, diced into 1cm cubes
800 gcanned diced tomato, undrained
1,500 mlvegetable broth
1 cupfrozen corn
1 cupfrozen pea
1 cupfrozen green bean, cut into bite-sized pieces
1 tspdried thyme
1 tspdried oregano
1 pcsbay leaf
1 tspsalt, or to taste
0.5 tspblack pepper, or to taste
75 gelbow macaroni(optional)

Equipment

ladle · large pot · wooden spoon · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
2
Add the chopped onion, sliced carrots, and sliced celery. Sauté for 7-8 minutes until the vegetables have softened.
About 8 min
Cook’s note: This step builds a flavorful base for the soup, so don't rush it.
3
Stir in the minced garlic and cook for one minute more until fragrant.
About 1 min
4
Add the diced potatoes, undrained canned tomatoes, vegetable broth, dried thyme, dried oregano, and bay leaf to the pot.
About 2 min
5
Increase the heat to bring the soup to a boil, then immediately reduce the heat to maintain a gentle simmer.
About 5 min
6
Cover the pot and let it simmer for 15 minutes, or until the potatoes are nearly tender when pierced with a fork.
About 15 min
7
Stir in the frozen corn, frozen peas, green beans, and the optional elbow macaroni.
About 1 min
Cook’s note: If you plan to freeze leftovers, consider cooking the macaroni separately and adding it to individual bowls to prevent it from becoming mushy.
8
Continue to simmer, uncovered, for another 8-10 minutes until the pasta is cooked al dente and all vegetables are tender.
About 10 min
9
Remove the bay leaf and discard it. Season the soup with salt and black pepper to your taste.
About 1 min
Cook’s note: Always taste and adjust seasoning at the end of cooking.

Per serving

Nutrition

70%Score

Calories: 265.9kcal
Protein: 8.5g
Carbs: 45.9g
Fat: 6.1g
Fibre: 7.2g
Sugar: 12.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan over medium-low heat or in the microwave until hot.