Actually Good Homemade Vegetable Soup

vegetable soup in a blue dutch oven with crusty bread on the side.

Actually Good Homemade Vegetable Soup

This veggie loaded Homemade Vegetable Soup is cozy, nutritious, and actually really really good. It's packed with vibrant veggies, tomatoes, beans and plenty of fresh herbs. It's a full-of-flavor feel good soup!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 269kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

3 Tbsp. unsalted butter
1 large yellow onion, diced
2 stalks celery, diced
1 cup baby carrots, sliced into rounds
1 cup baby bella mushrooms, sliced
1 tsp. kosher salt
1 tsp. Italian seasoning
1/2 tsp. dried basil
1/8 tsp. black pepper
3 cloves garlic, minced
4 cups vegetable broth
1, 28 oz. can diced tomatoes, with juices
1 lb. baby gold potatoes, halved
1 sweet potato, peeled and diced
1 cup yellow corn (canned or frozen)
1 cup green beans, trimmed and cut into 1 inch pieces
1/4 cup fresh parsley, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
2 bay leaves
1 rind Parmesan (optional)
1, 15 oz. can white beans, drained and rinsed
1, 15 oz. can kidney beans, drained and rinsed
2 Tbsp. fresh lemon juice

US Customary - Metric

Instructions

Melt the butter in a Dutch oven over medium heat. Add the onions and caramelize for at least 20 minutes. Stir the onions to check on them about every 5 minutes. Adjust the heat if the onions are cooking too quickly or you notice and burn spots on the bottom of the pan. The onions will be very soft, will start to smell caramelized and you'll see spots of caramelization.
3 Tbsp. unsalted butter, 1 large yellow onion, diced
Add in the celery, carrots, mushrooms and seasonings and cook another 5 minutes, stirring occasionally. Then add the garlic and stir for another 30 seconds or so.
2 stalks celery, diced, 1 cup baby carrots, sliced into rounds, 1 cup baby bella mushrooms, sliced, 1 tsp. kosher salt, 1 tsp. Italian seasoning, 1/2 tsp. dried basil, 1/8 tsp. black pepper, 3 cloves garlic, minced
Then add in the broth, diced tomatoes, baby gold potatoes, sweet potato, corn, green beans, fresh herbs and Parmesan rind (optional). Stir to combine.
4 cups vegetable broth, 1, 28 oz. can diced tomatoes, with juices, 1 lb. baby gold potatoes, halved, 1 sweet potato, peeled and diced, 1 cup yellow corn (canned or frozen), 1 cup green beans, trimmed and cut into 1 inch pieces, 1/4 cup fresh parsley, chopped, 1 tsp. fresh thyme, chopped, 1 tsp. fresh rosemary, chopped, 2 bay leaves, 1 rind Parmesan (optional)
Bring this to a boil, then down to a simmer. Cover with the lid on until the potatoes are tender, ~20 minutes.
Lastly, stir in both beans and the lemon juice. Remove the rind and the bay leaves and discard. Taste the soup and adjust any seasonings, as desired. Also, if the soup is too thick, add more broth or water.
1, 15 oz. can white beans, drained and rinsed, 1, 15 oz. can kidney beans, drained and rinsed, 2 Tbsp. fresh lemon juice
Ladle into bowls and serve with crackers or bread. Enjoy!

Video

Notes

Storage: store in an air-tight container in the fridge for up to 3-5 days. Freeze for up to 3 months.
Add chickpeas or black beans if you are looking to add in different beans.
Add in different seasonings like curry powder, red pepper chili flakes or cayenne.
This is a veggie loaded soup, take or leave what you don't like or add in different veggies you do like. Stir in spinach at the end, use russet potatoes instead of sweet potatoes, etc.
Add more water or broth to the soup if it's too thick. Or better yet, add in V-8 juice!

Nutrition