Homemade Vegetable Soup Recipe

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5 from 2 votes

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 498

This Vegetable Soup Recipe is exceptionally good! I make this for large groups on cold days and everyone asks for the recipe. There is nothing quite like homemade vegetable soup to warm the soul and put smiles on faces.

Ingredients

3 tbsp extra virgin olive oil
2 cups yellow onion (chopped)
4-5 stalks celery (chopped)
2 1/4 cups carrots (peeled and chopped)
2 tbsp butter
6 garlic cloves (minced)
4 cups vegetable stock
4 cups chicken broth (For vegetarian soup, simple omit the chicken broth and substitute with more vegetable stock)
2 14.5 oz cans diced tomatoes (undrained)
3-4 medium golden potatoes (peeled and diced)
1/2 cup fresh parsley (chopped)
3 bay leaves
2 1/2 tsp fresh thyme (minced)
2 1/2 tsp fresh sage (minced)
2 1/2 tsp fresh rosemary (minced)
salt (large pinch)
2 tsp black pepper
2 cups frozen green beans
1 cup frozen peas
1 1/2 cups frozen corn
1 1/2 cups ditalini pasta (uncooked, optional)
1 cup kidney beans
2 cups fresh spinach
1/4 cup green onion (chopped, garnish)

Instructions

In a large soup pot, on medium-high heat, heat the olive oil and butter through until melted. Once heated, add in the onions, carrots, and celery and saute for 4-5 minutes. Once softened, add in the garlic and saute for an additional 30 seconds. Add the broth, tomatoes, parsley, potatoes, bay leaves, salt and pepper. Bring the soup to a boil, then add in green beans and corn. Reduce the heat to medium, and simmer until potatoes are nearly fork-tender, about 25-30 minutes. Add in the ditalini pasta 8-10 minutes before the end of cook time, so that the pasta is cooked al dente. Add the peas and cook an additional 5 minutes. Finally, add in the fresh spinach just before serving, allowing the leaves to slightly wilt. Serve hot and enjoy!

Calories: 498kcal

Course: Soup

Cuisine: American

Nutrition