Vegetable Soup Recipe
Vegetable Soup is a quick one-pot meal made with broth, tomatoes, potatoes, carrots, celery, garlic, ginger, herbs, green beans, corn, and peas.
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Servings: 7
Ingredients
- 3 tbsp olive oil
- 1 medium onion finely chopped
- 4 long carrots peeled and roughly chopped
- 3 celery sticks roughly chopped
- 1 tbsp ginger finely minced
- 2 1/2 tbsp garlic finely minced
- 4 cans low-sodium vegetable broth or chicken broth 14.5 oz each
- 2 cans diced tomatoes 14.5 oz each
- 3 medium potatoes peeled and cut into 1-inch cubes
- 2 bay leaves
- 1/3 cup fresh parsley roughly chopped
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- Salt to taste
- Pepper to taste
- 1/2 tsp red chili flakes optional
- 3/4 cup frozen green beans
- 1/4 cup frozen corn
- 3/4 cup frozen peas
Instructions
- Add the olive oil to a large nonstick pot.
- Heat the oil over medium-high heat.
- Add the finely chopped onion, roughly chopped carrots, roughly chopped celery, minced ginger, and minced garlic.
- Sauté the vegetables and aromatics until fragrant and slightly softened, stirring occasionally.
- Add the low-sodium vegetable broth or chicken broth.
- Add the diced tomatoes and cubed potatoes.
- Add the bay leaves, fresh parsley, dried thyme, dried oregano, dried rosemary, salt, pepper, and optional red chili flakes.
- Stir until all ingredients are evenly combined.
- Bring the soup mixture to a boil.
- Add the frozen green beans.
- Reduce the heat to medium-low.
- Cover the pot with a lid.
- Cook for approximately 20 minutes, or until the potatoes are tender and can be pierced easily with a fork.
- Add the frozen corn and frozen peas.
- Stir gently to combine.
- Continue cooking for approximately 10 minutes, or until the corn and peas are heated through and tender.
- Taste the soup and adjust the salt, pepper, or seasonings if needed.
- Remove and discard the bay leaves before serving.
- Ladle the soup into bowls.
- Serve warm.
Notes
To make this Vegetable Soup Recipe gluten free, use a certified gluten-free vegetable broth or chicken broth, as some broths may contain wheat-based flavorings or additives.
Confirm that the diced tomatoes, frozen green beans, frozen corn, frozen peas, dried herbs, and red chili flakes are labeled gluten free when necessary.
Use gluten-free toppings if adding extras such as crackers, croutons, pasta, or grated cheese blends.
If adding pasta or grains as a variation, choose gluten-free pasta, rice, quinoa, or another certified gluten-free option.
Prepare the soup with clean cookware, utensils, cutting boards, and measuring tools to prevent gluten cross-contact, especially when cooking for someone with celiac disease or gluten sensitivity.