One-Pot Vegetable Soup: A Simple, Nourishing Weeknight Meal

Quick and Easy Vegetable Soup for Busy Weeknights

This hearty vegetable soup recipe features tender potatoes, green beans, carrots, and corn in a tomato broth for a quick and easy comforting meal.

Why You’ll Love This Vegetable Soup

• Loaded with fresh veggies for a nutritious boost
• Vegetarian-friendly and easily vegan
• Perfect for a weeknight dinner or light lunch
• Simple ingredients you likely have on hand

Quick and Easy Vegetable Soup Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 2 cups diced potatoes
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1 cup sliced carrots
• 1 cup frozen corn kernels
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and freshly ground pepper to taste
• Fresh parsley, chopped (for garnish)

How to Make Vegetable Soup

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the diced tomatoes (with juices) and vegetable broth.
5. Add the potatoes, green beans, carrots, and corn. Season with basil, oregano, salt, and pepper.
6. Bring the soup to a gentle boil, then reduce heat and simmer, uncovered, for 25-30 minutes until vegetables are tender.
7. Adjust seasoning if needed. Garnish with fresh parsley before serving.

Tips for the Best Vegetable Soup

• Prep ahead: Chop veggies in advance and store in the fridge to speed up cooking.
• Make it heartier: Add beans, lentils, or pasta for extra protein and texture.
• Fresh herbs: Swap dried herbs for fresh thyme or rosemary for a flavor boost.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Enjoy your homemade vegetable soup and savor the warmth and flavors of this classic comfort food vegetable soup.