Vegetable Soup Recipe
Hearty vegetable soup with tender potatoes, green beans, carrots and celery in a tomato-herb vegetable broth.
Packaged vegetable broth can vary by manufacturer. If you need to avoid a specific allergen, check the label of the broth you use.
WHY IT WORKS
Why This Recipe Works
01
Build Flavor First
Softening the onion, carrots and celery before adding the liquid gives the broth a fuller savory base without adding extra complexity.
02
Stagger the Vegetables
Potatoes go in before the green beans so both vegetables finish tender without the beans becoming soft and dull.
03
Let the Broth Simmer
Tomatoes, vegetable broth, thyme, oregano and a bay leaf simmer together long enough to season the vegetables and create a cohesive soup.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
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Add the onion, carrots and celery. Cook for 7 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables have started to soften.
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Add the garlic, tomato paste, dried thyme and dried oregano. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste is evenly distributed.
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Add the diced tomatoes with their juices, vegetable broth, potatoes, bay leaf, salt and black pepper. Bring to a boil, then reduce the heat to a steady simmer. Partially cover and cook for 15 minutes, until the potatoes are beginning to become tender.
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Add the green beans and continue simmering uncovered for 10 to 12 minutes, until the potatoes are fully tender and the green beans are cooked but not mushy.
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Remove and discard the bay leaf. Taste the soup and adjust the salt and black pepper if needed, then ladle into bowls and serve.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
The soup can be cooked up to 3 days ahead, cooled promptly and refrigerated in a covered container. Reheat only the amount you need so the vegetables are not softened by repeated heating.
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Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Yukon Gold potatoes hold their shape well while still giving the soup a satisfying, tender texture. No-salt-added tomatoes and low-sodium vegetable broth make it easier to adjust the final seasoning to taste.
Useful Substitutions
Frozen cut green beans can replace fresh; add them straight from frozen and begin checking them a little sooner. Red or white potatoes can replace Yukon Gold potatoes, although their texture will be slightly different.
INGREDIENT QUALITY
Quality Note
Cut the potatoes into evenly sized chunks and add the green beans only after the potatoes have partly cooked. Staggering the vegetables this way keeps the potatoes tender without overcooking the beans.
SPEND LESS
Cost-Saving Tip
Frozen cut green beans can replace fresh green beans without changing the character of the soup. Add them straight from frozen and begin checking them a few minutes earlier.
COOKING TIPS
Tips
Cut Vegetables Evenly
Keep the potatoes, carrots and celery in fairly even pieces so they cook at a similar rate and the soup is easy to eat.
Do Not Rush the Sauté
Give the onion, carrots and celery several minutes in the oil before adding the liquid. That short sauté builds a more rounded broth.
Add Green Beans Later
Wait until the potatoes are partly tender before adding the green beans. This keeps the beans from overcooking while the potatoes finish.
Season at the End
Broths and canned tomatoes vary in saltiness, so taste after the vegetables are cooked and add more salt only if the soup needs it.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the soup promptly, refrigerate it within 2 hours in covered containers and use it within 3 to 4 days.
Freezing
Freeze cooled soup in airtight containers, leaving a little room for expansion. Use within about 3 months for best quality; the potatoes may be slightly softer after thawing.
Reheat on the Stovetop
Warm the soup in a saucepan over medium-low heat, stirring occasionally, until it is hot throughout and reaches 165°F.
Reheat in the Microwave
Heat individual portions in a microwave-safe bowl, stirring between short intervals, until the soup is hot throughout and reaches 165°F.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Vegetable Soup FAQs
Can I use frozen green beans in vegetable soup?
Yes. Add frozen cut green beans straight to the pot without thawing. Begin checking them after about 7 minutes because they can soften faster than fresh beans.
Do I need to peel the potatoes?
No. Yukon Gold potatoes have thin skins, so you can scrub them well and leave the skins on. Peel them if you prefer a smoother texture.
How do I keep the vegetables from becoming mushy?
Cut the vegetables evenly and add the green beans after the potatoes have already simmered for 15 minutes. Stop cooking once the potatoes are tender and the beans are cooked through.
Can I make this vegetable soup ahead of time?
Yes. The soup can be cooked ahead, cooled promptly and refrigerated in a covered container for up to 3 days before reheating.
Can I freeze vegetable soup with potatoes?
Yes. Cool the soup completely before freezing it in airtight containers. The potatoes may become slightly softer after thawing, but the soup will still reheat well.
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