Homemade Vegetable Soup

This hearty homemade vegetable soup is packed with fresh veggies, herbs, and beans for a nourishing and comforting meal. Perfect for cozy nights or meal prep, it’s flavorful, wholesome, and easy to make.

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Ingredients

• 3 Tbsp unsalted butter
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 1 cup baby carrots, sliced into rounds
• 1 cup baby bella mushrooms, sliced
• 1 tsp kosher salt
• 1 tsp Italian seasoning
• ½ tsp dried basil
• ⅛ tsp black pepper
• 3 cloves garlic, minced
• 4–6 cups vegetable broth
• 1 (28 oz) can diced tomatoes, with juices
• 1 lb baby gold potatoes, halved
• 1 sweet potato, peeled and diced
• 1 cup yellow corn (canned or frozen)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• ¼ cup fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 2 bay leaves
• 1 Parmesan rind (optional)
• 1 (15 oz) can white beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 Tbsp fresh lemon juice

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Instructions

1. Caramelize the onions
   In a large Dutch oven, melt the butter over medium heat. Add the onions and cook slowly for about 20 minutes, stirring every 5 minutes, until they turn soft, golden, and fragrant. Adjust the heat if they brown too quickly.
2. Add vegetables and seasonings
   Stir in the celery, carrots, mushrooms, salt, Italian seasoning, basil, and pepper. Cook for 5 minutes, stirring occasionally. Add the garlic and cook for another 30 seconds until fragrant.
3. Build the soup base
   Pour in the vegetable broth and diced tomatoes. Add the baby gold potatoes, sweet potato, corn, green beans, parsley, thyme, rosemary, bay leaves, and Parmesan rind (if using). Stir well to combine.
4. Simmer
   Bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender.
5. Finish the soup
   Stir in the white beans, kidney beans, and lemon juice. Remove the Parmesan rind and bay leaves. Taste and adjust seasoning as needed. If the soup is too thick, add a splash of broth or water.
6. Serve
   Ladle into bowls and serve hot with crusty bread or crackers.

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Why You’ll Love This Recipe

• Packed with nutrient-rich vegetables and beans
• Cozy, hearty, and perfect for any season
• Naturally vegetarian (and vegan if you skip the Parmesan rind)
• Freezer-friendly for easy meal prep
• A flexible recipe that adapts to what you have on hand

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Tips

• For deeper flavor, don’t rush the caramelizing of the onions.
• Use a mix of fresh and frozen veggies to save time.
• Add more broth if you like a thinner soup.
• Let the soup rest for 10–15 minutes before serving—flavors deepen as it sits.

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Variations and Substitutions

• Protein boost: Add cooked shredded chicken or turkey.
• Different beans: Swap kidney beans for chickpeas, cannellini, or lentils.
• Grains: Stir in cooked rice, quinoa, or pasta for a heartier bowl.
• Spice it up: Add a pinch of red pepper flakes or smoked paprika for warmth.
• Make it vegan: Simply omit the Parmesan rind.

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FAQs

Can I freeze this soup?
Yes! Let it cool completely, then store in freezer-safe containers for up to 3 months.

How long does it last in the fridge?
It keeps well for 4–5 days when stored in an airtight container.

Can I use chicken broth instead of vegetable broth?
Absolutely, though the soup will no longer be vegetarian.

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Serving Suggestions

• Pair with crusty sourdough, garlic bread, or warm pita.
• Add a simple side salad for a balanced meal.
• Top with fresh Parmesan, a drizzle of olive oil, or a squeeze of extra lemon for brightness.