Grandma’s Hearty Vegetable Soup
A comforting, wholesome bowl of homemade goodness passed down through generations. Packed with seasonal vegetables, aromatic herbs, and soul-warming broth, perfect for any day that needs a little comfort.
Equipment
- 1 Large pot Preferably 5-6 qt.
- 1 Wooden spoon (for stirring)
- 1 Ladle For serving
- 1 Chopping board For prepping veggies
Ingredients
- 2 tbsp olive oil Or butter
- 1 onion diced Yellow or white
- 2 carrots chopped Peeled and chopped
- 2 celery stalks chopped
- 2 potatoes cubed Russet or Yukon Gold
- 3 garlic cloves minced
- 1 tsp dried thyme Or use 1 tbsp fresh
- 1 tsp salt Adjust to taste
- ½ tsp black pepper Freshly cracked
- 1 zucchini diced Optional
- 1 can diced tomatoes 14.5 oz undrained
- 4 cups vegetable broth Or chicken broth
- 1 cup green beans chopped Fresh or frozen
- 1 cup corn kernels Fresh or frozen
- 2 tbsp fresh parsley chopped Optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in garlic, thyme, salt, and pepper. Cook for another minute until fragrant.
- Add diced potatoes, zucchini (if using), and the can of diced tomatoes (with juice).
- Pour in the vegetable broth and bring everything to a gentle boil.
- Reduce heat, cover, and let simmer for 20 minutes.
- Add green beans and corn. Continue simmering uncovered for another 15–20 minutes, until all vegetables are tender.
- Taste and adjust seasoning if needed.
- Garnish with fresh chopped parsley and serve warm with bread or crackers.
Notes
- You can customize the vegetables based on the season; use what’s fresh!
- Add a pinch of red pepper flakes for a bit of heat.
- To turn this into a meal, add shredded rotisserie chicken or canned white beans in step 7.
