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Overhead view of a Dutch oven full of vegetable soup with potatoes, carrots, beans, corn, and tomatoes, surrounded by sliced bread, fresh parsley, and serving bowls.
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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 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 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
  • 4-6 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
    Three side-by-side images showing the start of vegetable soup: butter melting in a Dutch oven, chopped onions added, and onions sautéed until golden brown with a wooden spoon.
  • 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
    Three process images of carrots, celery, and mushrooms being added to sautéed onions in a Dutch oven, seasoned with herbs, then stirred and cooked until softened.
  • Then add in the broth, diced tomatoes, baby gold potatoes, sweet potato, corn, green beans, fresh herbs and Parmesan rind (optional). Stir to combine.
    4-6 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)
    Three images showing vegetable broth poured into the pot, followed by sweet potatoes, gold potatoes, corn, green beans, parsley, parmesan rind, and bay leaves added to the simmering soup.
  • 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
    Three photos of white beans and kidney beans being poured into the soup, then stirred into the rich tomato broth with vegetables.
  • Ladle into bowls and serve with crackers or bread. Enjoy!
    Two final images: one of a ladle lifting hearty vegetable soup filled with potatoes, beans, and carrots, and another of a white bowl of soup garnished with parsley, served with bread on the side.

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

Serving: 1bowl | Calories: 269kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 628mg | Potassium: 225mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4178IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg