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–+ servings
Bowl of Vegetable Soup with a spoon.
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5 from 2 votes

Classic Vegetable Soup

My homemade vegetable soup is hearty, comforting, and full of savory flavor. Packed with tender veggies, herbs, and a rich tomato broth, this comforting soup is perfect for chilly days, and it comes together in one pot in under an hour.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Servings: 7
Calories: 131kcal
Author: Alissa Saenz

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 medium celery stalks, chopped
  • 4 garlic cloves, minced
  • 5 cups vegetable broth
  • 1 medium russet potato, scrubbed and diced (½-inch)
  • 1 ½ cups fresh green beans, cut into 1-inch pieces
  • 1 (4-inch) sprig fresh rosemary
  • 1 teaspoon dried thyme
  • 1 (14.5 ounce/411 gram) can diced tomatoes
  • ¼ cup tomato paste
  • 1 cup frozen peas, thawed
  • 2 cups baby spinach
  • ¼ cup fresh parsley, chopped
  • Salt and pepper, to taste
US Customary - Metric

Instructions

  • Coat the bottom of a large pot with the oil and place it over medium heat. Add the onion, carrots, and celery. Sweat the vegetables for about 10 minutes, until they start to soften. Stir in the garlic and cook the mixture for about 1 minute more, stirring constantly, until very fragrant.
  • Stir in the broth, potato, green beans, rosemary, and thyme. Raise the heat to high and bring the liquid to a boil, then reduce the heat to a low simmer. Let the mixture simmer for 10 to 15 minutes, until the potato is starting to become tender but just a tad undercooked.
  • Add the tomatoes and tomato paste. Stir well to completely dissolve the tomato paste. Raise the heat to high and bring the soup back to a boil, then lower the heat and let it simmer for 10 minutes longer, stirring occasionally. The potato should be easily pierced with a fork by now. If not, let it simmer a bit longer.
  • Stir in the peas and baby spinach. Let the soup simmer for a minute or two longer, just until the peas are heated and the spinach has wilted.
  • Remove the pot from heat. Remove and discard the rosemary sprig. Stir in the parsley and season the soup with salt and pepper to taste.
  • Ladle into bowls and serve.

Nutrition

Serving: 1.5cups | Calories: 131kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 871mg | Potassium: 620mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4853IU | Vitamin C: 34mg | Calcium: 72mg | Iron: 2mg