Hearty Homestead Vegetable Soup

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
Be the First to Review!

Hearty Homestead Vegetable Soup is your go-to recipe for a comforting, nutritious meal that’s easy to whip up any day of the week. Packed with fresh vegetables and simple flavors, it’s a classic that warms the heart and fills the belly.

Ingredients for Hearty Homestead Vegetable Soup

Olive oil is the base for sautéing, giving a smooth start to the soup. Onion and garlic add depth and a savory aroma. Carrots and celery bring that classic soup flavor and some crunch. Potato adds heartiness to the mix, while zucchini keeps it light. Bell pepper offers a touch of sweetness, and green beans provide texture. Diced tomatoes give a tangy base, and vegetable broth ties everything together. Salt, black pepper, thyme, and a bay leaf enhance the flavors. Finally, fresh parsley adds a burst of color and freshness at the end.

Tips & Tricks

  • For added protein, toss in some cooked beans or lentils.
  • Use a low-sodium broth if you’re watching salt intake.
  • If you like a thicker soup, mash some of the potatoes against the side of the pot.

Serving Suggestions

This soup pairs wonderfully with a crusty loaf of bread or a simple side salad. For a heartier meal, serve it with a grilled cheese sandwich or over a scoop of quinoa or brown rice.

Frequently Asked Questions

Can I use different vegetables?
Absolutely! Feel free to swap in what you have on hand, like spinach or peas.
How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Hearty Homestead Vegetable Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once the oil shimmers, toss in the onion and garlic. Sauté these until the onion turns translucent, releasing that lovely aroma in your kitchen.

Next, add the carrots, celery, and potato. Let them cook for about five minutes, stirring occasionally. You're looking for a slight softening here, not a full cook-through.

Now, introduce the zucchini, bell pepper, and green beans to the pot. Let these mingle with the other veggies for another five minutes. The colors should start to pop!

Pour in the diced tomatoes and vegetable broth. Season with salt, black pepper, thyme, and toss in the bay leaf. Stir well and bring the whole pot to a boil.

Once boiling, reduce the heat to let it simmer gently. Leave it for about 30 minutes, enough time for the flavors to meld beautifully together.

Before serving, remove the bay leaf and stir in the fresh parsley. This brightens the soup right before you dive in.

Why You'll Love This Recipe

  • Perfect for using up those veggies hanging out in your fridge.
  • Quick to prepare, yet full of flavor.
  • It’s vegan and can easily be made gluten-free.
  • Freezes well, making it great for meal prep.

Ingredients

2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, sliced
1 large potato, diced
1 zucchini, sliced
1 bell pepper, chopped
1 cup green beans, chopped
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until onion is translucent.
3. Stir in carrots, celery, and potato and cook for 5 minutes.
4. Add zucchini, bell pepper, and green beans, cook for another 5 minutes.
5. Pour in diced tomatoes and vegetable broth.
6. Season with salt, black pepper, thyme, and bay leaf.
7. Bring to a boil, then reduce heat and simmer for 30 minutes.
8. Remove bay leaf and stir in fresh parsley before serving.

Ratings and Comments

Thank you for your rating!