Hey there! Today I’m super excited to share my favorite Hearty Vegetable Soup recipe that has been keeping my family warm and healthy.
Let me tell you, this isn’t just any ordinary soup – it’s a bowl of pure comfort that I’ve perfected through countless Sunday afternoon cooking sessions.
When my kids were little, getting them to eat their veggies was always a challenge, but this Hearty Vegetable Soup changed everything.
I remember the first time I made it – it was during a chilly fall evening in Minnesota, and since then, it’s become our family’s go-to recipe.
Why You’ll Love This Hearty Vegetable Soup
The beautiful thing about this soup is how versatile it is.
I often make it differently depending on what’s in my fridge, but today I’m sharing my absolute favorite version.
Trust me, once you try this, you’ll understand why my neighbors are always “coincidentally” dropping by when they smell it cooking!
Essential Ingredients
Olive oil – 3 tablespoons (I prefer extra virgin)
Yellow onions – 2 medium, diced
Carrots – 4 large, chopped
Celery stalks – 3, sliced
Garlic cloves – 4, minced
Potatoes – 2 medium, cubed
Zucchini – 2 medium, chopped
Green beans – 1 cup, trimmed and cut
Diced tomatoes – 2 cans (14.5 oz each)
Vegetable broth – 8 cups
Bay leaves – 2
Fresh thyme – 2 sprigs
Italian seasoning – 1 tablespoon
Salt and pepper – to taste
Fresh parsley – 1/4 cup, chopped
Let’s Make This Amazing Soup!
First things first, grab your largest pot – you know, the one you got as a wedding gift and barely use?
Heat the olive oil over medium heat until it starts to shimmer (about 1-2 minutes).
Toss in those diced onions and let them do their thing until they’re soft and translucent (about 5 minutes).
Add the carrots and celery – I call this my holy trinity of soup bases – and cook for another 5 minutes.
Now, throw in the garlic and give it a quick stir (30 seconds is plenty – burned garlic is nobody’s friend!).
Building the Flavors
Add your potatoes and all those gorgeous seasonings.
Pour in the vegetable broth and diced tomatoes with their juice – don’t you dare drain them!
Drop in those bay leaves and thyme sprigs.
Bring everything to a boil, then reduce to a simmer and let it cook for about 15 minutes.
Add the zucchini and green beans.
Continue cooking until all vegetables are tender (about 10-15 more minutes).
Final Touches
Season with salt and pepper to taste.
Remove the bay leaves and thyme sprigs.
Sprinkle with fresh parsley.
Tips from My Kitchen to Yours
Don’t rush the cooking process – letting those vegetables simmer slowly really develops the flavors.
I sometimes add a handful of pasta or quinoa to make it even heartier.
This Hearty Vegetable Soup freezes beautifully – I often make a double batch!
For extra flavor, try adding a parmesan rind while it simmers.
Serving Suggestions
I love serving this with crusty sourdough bread (my husband’s homemade if I’m lucky!).
A sprinkle of grated parmesan cheese on top takes it to another level.
Sometimes I add a dollop of pesto – trust me, it’s amazing!
Storing and Reheating
This soup actually tastes better the next day, once all the flavors have had time to mingle.
Store it in an airtight container in the fridge for up to 5 days.
When reheating, add a splash of broth if it’s too thick.
And there you have it – my beloved Hearty Vegetable Soup recipe that’s been warming hearts and filling bellies in my household for years.
Remember, cooking is all about making it your own, so feel free to play around with the vegetables and seasonings.
I’d love to hear how your version turns out in the comments below!
Until next time, happy cooking from my kitchen to yours! 💕