Hearty Homestyle Vegetable Soup

Name: Hearty Homestyle Vegetable Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, chopped; 2 potatoes, diced; 1 zucchini, chopped; 1 cup green beans, trimmed and halved; 1 can (14.5 oz) diced tomatoes; 6 cups vegetable broth; 2 tsp salt; 1 tsp black pepper; 1 tsp thyme; 1 bay leaf; 1/4 cup fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 8 hours

🍽 Serves: 6

★★★★★

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There's something incredibly comforting about a bowl of Hearty Homestyle Vegetable Soup. This recipe is all about warmth and nourishment, perfect for those cozy nights in. With a slow cooker doing most of the work, it promises a rich, flavorful experience with minimal effort.

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Ingredients for Hearty Homestyle Vegetable Soup

Olive oil is our starting point, lending a subtle richness to the sautéed vegetables. Onion and garlic form the aromatic base, crucial for depth of flavor. The trio of carrots, celery, and potatoes adds heartiness and a hint of sweetness, while zucchini brings a tender texture. Green beans introduce a bit of bite — don’t skip them if you can help it. A can of diced tomatoes infuses a tangy brightness, and vegetable broth ties everything together. Seasonings like salt, black pepper, and thyme enhance each ingredient, while a single bay leaf imparts a subtle, complex aroma. Finally, fresh parsley adds a burst of greenery just before serving.

Tips & Tricks

If you're short on time, you can set the slow cooker to high and cook for 3-4 hours instead.
For added protein, toss in a drained can of chickpeas or white beans during the last hour of cooking.
Keep the skins on your potatoes for extra texture and nutrients.

Serving Suggestions

This soup pairs beautifully with a crusty loaf of sourdough bread, perfect for dipping. A side salad with a tangy vinaigrette can also complement the savory depth of the soup. For a bit of indulgence, top each bowl with a sprinkle of grated Parmesan cheese.

Frequently Asked Questions

Can I freeze this soup?: Absolutely! It freezes well for up to 3 months. Just make sure to leave out the parsley and add it fresh when reheating.
Can I add meat to this soup?: Yes, diced chicken or cooked sausage would work well. Just add cooked meat in the last hour of slow cooking.

Hearty Homestyle Vegetable Soup Recipe Walkthrough

First, grab a large skillet and pour in the olive oil. Set the heat to medium and let it warm up. Toss in the onion and garlic, giving them a good stir. You'll want to sauté these until they're translucent and fragrant — this should take about 5 minutes.

Once your kitchen smells amazing, transfer the sautéed onion and garlic to your slow cooker. Add in the carrots, celery, potatoes, zucchini, and green beans. It's like a colorful vegetable parade marching into the pot!

Now, pour the diced tomatoes and vegetable broth over the vegetables. Sprinkle in the salt, black pepper, and thyme. Don't forget the bay leaf — it’s the secret weapon for that extra layer of flavor.

Give everything a good stir, ensuring the veggies are well submerged in the broth. Cover the slow cooker, set it to low, and let it work its magic for 6-8 hours. Your home will be filled with the most inviting aroma.

About 10 minutes before serving, remember to fish out the bay leaf. Stir in the fresh parsley, which will brighten the soup right up.

Why You'll Love This Recipe

Simple ingredients that pack a punch of flavor.
Perfect for meal prep — tastes even better the next day.
Vegan-friendly, yet satisfying for all palates.
Flexible enough to accommodate whatever vegetables you have on hand.

Ingredients

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

3 carrots, sliced

2 celery stalks, chopped

2 potatoes, diced

1 zucchini, chopped

1 cup green beans, trimmed and halved

1 can (14.5 oz) diced tomatoes

6 cups vegetable broth

2 tsp salt

1 tsp black pepper

1 tsp thyme

1 bay leaf

1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.

2. Transfer onions and garlic to slow cooker. Add carrots, celery, potatoes, zucchini, and green beans.

3. Pour in diced tomatoes, vegetable broth, salt, pepper, thyme, and bay leaf.

4. Stir ingredients together, cover, and set slow cooker to low. Cook for 6-8 hours.

5. Before serving, remove bay leaf and stir in fresh parsley.

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