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Old Fashioned Vegetable Soup

Old Fashioned Vegetable Soup recipe image
This Old Fashioned Vegetable Soup is the epitome of home-cooked comfort. It combines the earthy sweetness of carrots and celery with the savory depth of potatoes and tomatoes, creating a robust broth that feels like a warm hug in a bowl. The addition of fresh herbs like basil and thyme elevates the simple ingredients, while canned corn and green beans add texture and variety. This vegan-friendly dish is perfect for chilly evenings, quick weeknight dinners, or batch cooking for meal prep. Its economical, nutritious, and incredibly satisfying, offering a wholesome meal that brings everyone to the table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 247.2
Dietary: Gluten-free
Description
This Old Fashioned Vegetable Soup is the epitome of home-cooked comfort. It combines the earthy sweetness of carrots and celery with the savory depth of potatoes and tomatoes, creating a robust broth that feels like a warm hug in a bowl. The addition of fresh herbs like basil and thyme elevates the simple ingredients, while canned corn and green beans add texture and variety. This vegan-friendly dish is perfect for chilly evenings, quick weeknight dinners, or batch cooking for meal prep. Its economical, nutritious, and incredibly satisfying, offering a wholesome meal that brings everyone to the table.
Ingredients
  • 1 cup Onion, chopped
  • 1 cup Potato, raw, diced
  • 1 cup Carrots, sliced
  • 1 cup Celery, sliced
  • 32 ounce Tomatoes, whole, coarsely chopped
  • 5 cups Water
  • 1 tablespoon Salt
  • 1/4 teaspoon Basil, crushed
  • 1/4 teaspoon Thyme, crushed
  • 1 piece Bay leaf
  • 1/4 teaspoon Pepper
  • 2 tablespoons Beef bouillon, instant (or vegan vegetable bouillon)
  • 7 ounce Corn, canned, undrained
  • 8.5 ounce Green beans, canned, undrained
  • 8.5 ounce Peas, small, canned, undrained
Directions
  1. 1
    In a large pot or Dutch oven, combine the water, chopped onion, diced potatoes, sliced carrots, sliced celery, and coarsely chopped tomatoes.
  2. 2
    Add the salt, crushed basil, crushed thyme, bay leaf, pepper, and bouillon granules to the pot. Stir well to dissolve the bouillon.
  3. 3
    Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 30 minutes, or until the potatoes and carrots are tender.
  4. 4
    Stir in the canned corn, green beans, and peas.
  5. 5
    Continue to simmer uncovered for 5-10 minutes to heat through and blend the flavors.
  6. 6
    Remove the bay leaf before serving. Ladle into bowls and enjoy warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 247.2kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 109.0mg5%
Total Carbohydrate 54.8g19%
Dietary Fiber 14.6g59%
Sugars 27.4g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a strictly vegan version, ensure you use vegetable bouillon instead of beef bouillon, as traditional beef bouillon contains animal products.

This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can freeze this soup for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.

Feel free to add other frozen vegetables like broccoli florets or spinach during the last 5 minutes of cooking for extra nutrition.

If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot before adding the canned vegetables.

Keywords: vegetable, soup, vegan, comfort food, potato, carrot, celery, onion, tomato, corn, green beans, peas, herbs, basil, thyme, simmered, healthy, meal prep, budget friendly, rustic
Read it online: https://www.chefs-mate.com/recipe/old-fashioned-vegetable-soup-2/