Soup is the ultimate comfort food. In fact, humans have been devouring soup since around 20,000 BC. With its soothing warmth, savory seasonings, and cozy associations with crisp weather, family gatherings, and evenings by the fire, it’s no wonder the humble bowl of soup continues to be a favored choice even in the 21st century.
Vegetable Soup Recipe
What I love about this vegetable soup recipe is the combination of easiness with the heaping serving of healthy vegetables you get in every bowl. Since the entire recipe is made in 1 stockpot, it makes for easy cleanup which is why I love making this recipe during the week.
Feel free to make it your own by swapping out the vegetables or adding more in. If you like a thinner soup, just add more broth, or let it cook down a little further if you like a thicker, heartier soup.
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Deliciously Easy Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Soup
- Cuisine: American
Description
Eating your vegetables has never tasted so good with this easy vegetable soup recipe courtesy of a southern grandmother named Zenobia.
Ingredients
- 1 tbsp olive oil
- 1 large leek (or a medium onion), finely diced
- 1 cup carrots, sliced
- 3 cups chicken stock
- 3–4 medium potatoes, diced
- 1 1/2 cups marinara
- 1/2 green beans, 15 oz can
- 7–8 oz lima beans, frozen
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 white cream style corn, 15 oz can
Instructions
- Heat Heat olive oil in large stock pot on medium high heat.
- Saute Add finely chopped leeks or onion and cook for 2 minutes until softened and translucent but not browned.
- Saute Add sliced carrot rounds and cook for 2 minutes or so more on medium high heat, stirring and sauteeing to help soften them.
- Boil Add stock and bring to boil while, washing, peeling, and dicing potatoes into 1-2 inch quarters.
- Combine Add potatoes followed by the marinara, green beans, lima beans, salt, pepper, and sugar.
- Cook Boil until potatoes are fully cooked (about 15 minutes).
- Simmer Add corn and simmer, covered, 30 minutes.
- Season Season with any additional salt and pepper to taste before serving.
Tried this recipe? I would love to hear from you! If you have a moment, please leave a star rating and drop me a comment below.
Enjoyed this healthy vegetarian soup? Be sure to Try This Soothing Ribollita Soup Recipe for A Traditional Taste of Tuscany.
Reminded me of my grandma’s vegetable soup too. Good classic recipe.
Love it! It’s been raining a lot, and I was in the mood for some comfort food. Found your recipe on Pinterest and thought I’d give it a try. I ended up eating two bowls of it. Super tasty.
It’s one of my favorites for fall/winter months too, plus it heats up really well for leftovers. Thanks for commenting!
I’ve tried a lot of vegetable soup recipes, but this one is my new fave. Bookmarking recipe to make it again in the Fall.
Simple and delicious!