Go Back
–+ servings
Print Pin

Easy Vegetable Soup

This is the BEST vegetable soup—packed with bold, layered flavors that make every spoonful irresistible-AKA NO BLAND SOUP! See the post for expert tips, and lots of variations!
Course Main Course, Main Dish
Cuisine Italian
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 servings
Author [email protected]

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 cup sliced carrots, 1/4-inch thick
  • 1 cup sliced celery, 3/8-inch thick
  • 4-6 garlic cloves, minced
  • Pinch red pepper flakes (optional)
  • 1 pound Yukon gold potatoes, 1/2-inch cubes
  • 1 14 oz. can fire roasted diced tomatoes with juices
  • 2 teaspoons chicken bouillon, optional, recommended (crushed cubes, granulated, or base)
  • 1 tsp EACH dried parsley, dried oregano
  • 1/2 tsp EACH dried basil, dried thyme or 1 TB fresh, minced
  • 1/2 tsp EACH ground mustard powder, paprika, salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 8 cups low-sodium chicken or vegetable broth

ADD LATER

  • 1 15 oz. can chickpeas, drained and rinsed
  • 5 oz. (1 heaping cup) green beans, trimmed, chopped into 1-inch pieces
  • 1 zucchini, quartered, 3/8” thick
  • 1 cup fresh or frozen sweet corn, not thawed
  • 1 cup frozen PETITE peas, not thawed
  • 1/4 cup freshly shredded Parmesan (optional)
  • Fresh parsley for garnish (optional)

Instructions

  • Sauté vegetables: Heat two tablespoons of oil over medium-high heat in a large Dutch oven. Add the onions, carrots, and celery, and sauté until thje onions are tender, about 5-7 minutes. Add the garlic and red pepper flakes and sauté for one minute.
  • Simmer: Add all ingredients up to Add Later. Partially cover the soup, leaving about a 1/2-inch opening. Bring to a simmer over high heat; once simmering, reduce to medium-low. Gently simmer the soup for 15 minutes.
  • Add green beans and chickpeas: Add the green beans, zucchini, and chickpeas, and continue to simmer the soup over medium-low heat for an additional 5 minutes, partially covered, or until the potatoes are tender. Stir occasionally while simmering, partially replacing the lid.
  • Add corn and peas: Stir them in and cook 3 minutes longer, or until the green beans are tender.
  • Add Parmesan: Reduce the heat to low and stir until melted. Stir in additional broth if desired. Taste and season with additional salt and pepper if desired.