Vegetable Soup
Standard · 55 min · Serves 4 · American
Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free
A classic vegetable soup of carrot, celery, potato, green beans, corn and peas simmered in a light tomato broth with thyme and parsley.
Ingredients
For 4 servings
- 1 tbsp olive oil
- 1 onion, small yellow, chopped (about ¾ cup)
- 2 carrot, medium, peeled and chopped (about 1 cup)
- 1.5 celery, stalks, chopped (about ⅔ cup)
- 2 clove garlic, minced
- 850 ml vegetable stock, low-sodium
- 1 can tomato, diced, 400 g (14.5 oz), with their juices
- 2 potato, small, peeled and cut into 1 cm (½ inch) dice (about 1½ cups)
- 10 g parsley, chopped (about 2½ tbsp)
- 1 bay leaf
- 0.25 tsp dried thyme, or ½ tbsp fresh thyme leaves
- 0.5 tsp salt, to taste
- 0.25 tsp black pepper, freshly ground, to taste
- 80 g green bean, fresh or frozen, chopped (about ¾ cup)
- 100 g corn, or fresh kernels (about ⅔ cup)
- 70 g pea, or fresh (about ½ cup)
Steps
- Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and sauté for 4 minutes, until they begin to soften, then add the garlic and sauté for 30 seconds more, until fragrant.
- Add the stock, the tomatoes with their juices, the potatoes, parsley, bay leaf and thyme, and season with salt and pepper.
- Bring to a boil, then add the green beans.
- Turn the heat down to medium-low, cover, and simmer for 20 to 30 minutes, until the potatoes are almost fully tender when pierced with a knife.
- Add the corn and peas and cook for 5 minutes more. Take out the bay leaf, taste and adjust the seasoning, and serve warm.
- Leftovers keep in an airtight container in the fridge, and the soup freezes and reheats well.