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Hearty vegetable soup with colorful vegetables in tomato broth

Hearty Vegetable Soup

A thick, broth-rich vegetable soup built on a sautéed aromatic base with seven vegetables simmered in a seasoned tomato and herb broth. Naturally vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 large yellow onion diced
  • 3 medium carrots sliced into rounds (about 1.5 cups / 200g)
  • 3 stalks celery sliced (about 1 cup / 110g)
  • 4 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 can diced tomatoes with juice (400g / 14 oz)
  • 1.5 litres low-sodium vegetable broth (6 cups)
  • 2 medium Yukon Gold potatoes peeled and diced (about 2 cups / 300g)
  • 2 bay leaves
  • 1 cup fresh or frozen green beans trimmed and cut into 3 cm pieces (150g)
  • 1 cup frozen or fresh corn kernels (150g)
  • 1 medium zucchini diced (about 1.5 cups / 200g)
  • 1/2 tsp ground black pepper
  • 1 to 1.5 tsp fine salt to taste
  • Fresh flat-leaf parsley roughly chopped, for garnish

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrot rounds, and sliced celery. Cook for 6 to 7 minutes, stirring occasionally until softened.
  2. Add minced garlic, dried thyme, oregano, and smoked paprika. Stir continuously for 60 seconds until fragrant.
  3. Pour in the canned tomatoes with their juice and stir, scraping the bottom of the pot. Add the vegetable broth, diced potatoes, and bay leaves. Raise heat to bring to a boil.
  4. Reduce heat to medium-low to maintain a steady gentle simmer. Add black pepper. Simmer uncovered for 12 to 15 minutes until potatoes are just fork-tender.
  5. Add green beans and corn. Simmer for 5 minutes. Add diced zucchini and simmer for a further 8 to 10 minutes until all vegetables are tender but hold their shape.
  6. Remove bay leaves. Taste the broth and add salt in small increments until seasoning is balanced. Add a small squeeze of lemon juice if the broth tastes flat.
  7. Ladle into bowls and garnish generously with fresh chopped parsley. Serve immediately.

Notes

Cut all vegetables to roughly 2 cm pieces for even cooking. Uneven cuts result in some vegetables being overcooked while others are still firm.
Zucchini goes in last and should not simmer for more than 10 minutes or it will lose its texture and color.
For freezing, leave the zucchini out and add it fresh when reheating the thawed soup.
Season only after full simmering since the broth concentrates slightly as it cooks.