Vegetable Soup

By Lidey Heuck

Updated October 14, 2024

  • Christopher Testani for The New York Times
Media 1 of 2
Total Time
About 1 hour
Prep Time
20 minutes
Cook Time
45 minutes
Rating
5(3,913)
Comments
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This simple, one-pot soup is chock full of vegetables and can be customized as you wish. Think of this recipe as a template and feel free to swap in whatever happens to be in your fridge or freezer, adding vegetables according to their cooking times. Diced fennel, zucchini or even broccoli would be particularly nice additions. Try fresh rosemary or your favorite Italian seasoning mix in place of the oregano and thyme, or a pinch of cumin for a subtle, smoky flavor. Hearty greens, such as kale and Swiss chard, can be substituted for the spinach. Add a 15-ounce can of drained, rinsed white beans for a more filling soup. Serve as-is, or finish with a sprinkle of Parmesan, thinly sliced scallions and torn fresh basil to take things up a notch.

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Ingredients

Yield:6 to 8 servings

  • 3 tablespoons extra-virgin olive oil

  • 1 large yellow onion, chopped

  • 3 medium carrots, diced (about 2 cups)

  • 2 to 3 large celery stalks, diced (about 1 ½ cups)

  • 4 garlic cloves, minced (about 2 tablespoons)

  • 2 teaspoons fresh thyme, or 1 teaspoon dried

  • 1 ½ teaspoons dried oregano

  • Pinch of crushed red pepper

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 2 to 3 Yukon Gold potatoes, diced (about 2 cups)

  • 1 tablespoon tomato paste

  • 8 cups (2 quarts) vegetable broth

  • 1 (15-ounce) can diced tomatoes

  • 1 cup frozen or fresh chopped green beans

  • 1 cup frozen or fresh corn kernels

  • 1 cup frozen or fresh green peas

  • 2 cups baby spinach

  • ⅓ cup chopped fresh parsley, plus more for serving

  • 1 tablespoon red wine vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

25 grams carbs; 157 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 6 grams fiber; 1065 milligrams sodium; 4 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, heat the oil over medium. Add the onions, carrots and celery and cook, stirring occasionally, until the vegetables are crisp-tender, about 10 minutes. Add the garlic, thyme, oregano, crushed red pepper, 1 teaspoon salt (or 2 teaspoons if you’re using low-sodium broth) and 1 teaspoon black pepper; cook until the garlic is fragrant, about 1 minute.

  2. Step 2

    Add the potatoes and tomato paste and cook, stirring often, until the tomato paste begins to brown on the bottom of the pot, 2 to 3 minutes.

  3. Step 3

    Pour in the broth and diced tomatoes with their juices and bring to a boil over medium-high heat. Lower the heat and simmer, partially covered, until the potatoes are fork tender, 20 to 25 minutes.

  4. Step 4

    Stir in the green beans, corn and peas, return to a simmer and cook until the green beans are tender, 3 to 5 minutes more.

  5. Step 5

    Off the heat, add the spinach, parsley and vinegar, stirring until the spinach is wilted. Taste and season with salt and pepper, if desired. Serve hot, topped with more parsley. (See headnote for more serving suggestions.) Soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip).

Tip

  • To freeze soup, cool to room temperature in the pot, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases in a saucepan on the stove. Simmer, partially covered, until heated, adding more water or broth if necessary.

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Ratings

5 out of 5
3,913 user ratings
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Comments

Richard

Good veggie soup recipe. Add some red lentils for some protein--they don't take long to cook. Pearled barley would be another good addition. The recipe doesn't list salt amounts, but the nutritional info lists over 1000 mg sodium per serving, based on 8 servings. I always cut down on salt. Why make a very healthy soup somewhat unhealthy because of its sodium levels? Those who like more saltiness can always add salt, but those who don't like it cannot remove the salt already added.

Cathy

I make this recipe and freeze it in silicone bread pans. When it's frozen I pop them out and put them in saved bread bags (back in the freezer). Way fewer containers to deal with. Fits well in the freezer.

Mindy

I added cooked garbanzo beans to increase protein.

judi

made this with veggies in the frig. no beans or corn, but did do the parm rind (always a good add). Excellent way to enjoy the bounty of the season.

Nancy in the kitchen

I have made this recipe twice now. I am always buying fresh veggies for salads, but if I don't happen to have enough on hand I like the option of frozen ones. I also have homegrown beets that I added the second time I made it and it was delish. I will make it again before the summer heat is upon us.

Diane B.

I thought the soup was bland; husband agreed. We added Old Bay to our bowls as a quick fix. Many people appreciate a subtle taste but the recipe welcomes modifications, so next time, based on others' comments, I will (1) increase tomato paste and red pepper, (2) sub shallots or leeks for onions, (3) add spices, such as cumin or paprika, and (4) throw in a parmesan rind. So, yes, a good base to start from, but not 5 stars as is.

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