Old-Fashioned Vegetable Soup
A hearty, nostalgic soup with tender potatoes, carrots, celery, green beans, corn, and tomatoes in a savory broth. Comforting and wholesome, this classic dish is perfect for family meals.
Servings: 6 servings
Calories: 120kcal
Ingredients
- 1 tablespoon oil (such as olive or vegetable oil)
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 can (14-15 oz) diced tomatoes with juices
- 6 cups vegetable broth
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 potato, peeled and diced
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onions, carrots, and celery; sauté for 5 minutes until softened.
- Stir in the diced tomatoes with their juices.
- Add the vegetable broth, green beans, corn, and potato.
- Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes until all vegetables are tender.
- Serve and garnish with chopped parsley.
Notes
For thicker soup, blend part of it with an immersion blender.
Add cooked chickpeas or lentils for extra protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add cooked chickpeas or lentils for extra protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.