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Vegetable Soup Recipe That Keeps Vegetables Tender and Broth Flavorful Pinterest recipe pin

Everyday Vegetable Soup Recipe

A dependable, layered-flavor vegetable soup with sautéed aromatics and staged cooking for vegetables that stay tender-crisp—perfect for a cozy weeknight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced (about 1 1/2 cups)
  • 2 celery stalks diced (about 1 cup)
  • 2 garlic cloves minced
  • 1 14.5- ounce can diced tomatoes with juices
  • 1 tablespoon tomato paste optional
  • 6 cups low-sodium vegetable stock or chicken stock
  • 2 medium potatoes peeled and diced (about 2 cups) OR 1 1/2 cups diced butternut squash
  • 1 1/2 cups fresh or frozen green beans cut into 1-inch pieces
  • 1 cup frozen peas
  • 2 cups chopped spinach or kale stems removed
  • 1 1/2 teaspoons kosher salt adjusted to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
Optional add-ins
  • 1/2 cup cooked barley or small pasta optional
  • 1/2 cup canned cannellini beans drained (optional)

Equipment

  • 1 6-quart Dutch oven or heavy-bottomed pot
  • 1 Wooden spoon or silicone spatula
  • 1 Ladle

Method
 

Preparation
  1. Heat 2 tablespoons olive oil in a 6-quart Dutch oven over medium heat until shimmering.
  2. Add the diced onion, carrots, and celery with a pinch of salt and sauté, stirring occasionally, until the onion is translucent and carrots begin to soften, 6–8 minutes.
  3. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.
Build the soup
  1. Stir in the canned diced tomatoes and tomato paste (if using), cook 1–2 minutes, scraping any browned bits from the bottom.
  2. Pour in 6 cups low-sodium stock and add the diced potatoes or butternut squash; bring to a gentle boil, then reduce to a low simmer.
  3. Simmer uncovered 18–22 minutes until the potatoes or squash are just tender.
Finish and serve
  1. Five to seven minutes before the end of simmering, add green beans, peas, and chopped spinach or kale; if adding small pasta, add it now and simmer until al dente (8–10 minutes).
  2. Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, then taste and adjust seasoning.
  3. Turn off the heat and stir in 2 tablespoons chopped parsley and 1 tablespoon lemon juice; let the soup rest 5 minutes before serving.

Notes

Use low-sodium stock to control salt and add more after simmering. Add frozen vegetables in the last 5–7 minutes or briefly thaw and drain them first to avoid diluting the broth. For a creamier texture, purée a portion of the soup and stir it back in.