Vegetable Soup

Name: Vegetable Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped; 3 medium carrots, diced (about 2 cups); 2 to 3 large celery stalks, diced (about 1 1/2 cups); 4 garlic cloves, minced (about 2 tablespoons); 2 teaspoons fresh thyme, or 1 teaspoon dried; 1 1/2 teaspoons dried oregano; Pinch of crushed red pepper; Kosher salt (such as Diamond Crystal) and black pepper; 2 to 3 Yukon Gold potatoes, diced (about 2 cups); 1 tablespoon tomato paste; 8 cups (2 quarts) vegetable broth; 1 (15-ounce) can diced tomatoes; 1 cup frozen or fresh chopped green beans; 1 cup frozen or fresh corn kernels; 1 cup frozen or fresh green peas; 2 cups baby spinach; 1/3 cup chopped fresh parsley, plus more for serving; 1 tablespoon red wine vinegar

By Lidey Heuck

Updated Oct. 15, 2024

Vegetable Soup — Christopher Testani for The New York Times

Total Time: About 1 hour
Prep Time: 20 minutes
Cook Time: 45 minutes
Rating: 5(2,741)
Comments: Read comments

This simple, one-pot soup is chock full of vegetables and can be customized as you wish. Think of this recipe as a template and feel free to swap in whatever happens to be in your fridge or freezer, adding vegetables according to their cooking times. Diced fennel, zucchini or even broccoli would be particularly nice additions. Try fresh rosemary or your favorite Italian seasoning mix in place of the oregano and thyme, or a pinch of cumin for a subtle, smoky flavor. Hearty greens, such as kale and Swiss chard, can be substituted for the spinach. Add a 15-ounce can of drained, rinsed white beans for a more filling soup. Serve as-is, or finish with a sprinkle of Parmesan, thinly sliced scallions and torn fresh basil to take things up a notch.

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Ingredients

Yield:6 to 8 servings

3tablespoons extra-virgin olive oil
1large yellow onion, chopped
3medium carrots, diced (about 2 cups)
2 to 3large celery stalks, diced (about 1½ cups)
4garlic cloves, minced (about 2 tablespoons)
2teaspoons fresh thyme, or 1 teaspoon dried
1½teaspoons dried oregano
Pinch of crushed red pepper
Kosher salt (such as Diamond Crystal) and black pepper
2 to 3Yukon Gold potatoes, diced (about 2 cups)
1tablespoon tomato paste
8cups (2 quarts) vegetable broth
1(15-ounce) can diced tomatoes
1cup frozen or fresh chopped green beans
1cup frozen or fresh corn kernels
1cup frozen or fresh green peas
2cups baby spinach
⅓cup chopped fresh parsley, plus more for serving
1tablespoon red wine vinegar

Ingredient Substitution Guide

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Preparation

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Step 1
In a large pot or Dutch oven, heat the oil over medium. Add the onions, carrots and celery and cook, stirring occasionally, until the vegetables are crisp-tender, about 10 minutes. Add the garlic, thyme, oregano, crushed red pepper, 1 teaspoon salt (or 2 teaspoons if you’re using low-sodium broth) and 1 teaspoon black pepper; cook until the garlic is fragrant, about 1 minute.
Step 2
Add the potatoes and tomato paste and cook, stirring often, until the tomato paste begins to brown on the bottom of the pot, 2 to 3 minutes.
Step 3
Pour in the broth and diced tomatoes with their juices and bring to a boil over medium-high heat. Lower the heat and simmer, partially covered, until the potatoes are fork tender, 20 to 25 minutes.
Step 4
Stir in the green beans, corn and peas, return to a simmer and cook until the green beans are tender, 3 to 5 minutes more.
Step 5
Off the heat, add the spinach, parsley and vinegar, stirring until the spinach is wilted. Taste and season with salt and pepper, if desired. Serve hot, topped with more parsley. (See headnote for more serving suggestions.) Soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip).

Tip

To freeze soup, cool to room temperature in the pot, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases in a saucepan on the stove. Simmer, partially covered, until heated, adding more water or broth if necessary.

Ratings

5 out of 5

2,741 user ratings

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Comments

Richard1 year ago

Good veggie soup recipe. Add some red lentils for some protein--they don't take long to cook. Pearled barley would be another good addition. The recipe doesn't list salt amounts, but the nutritional info lists over 1000 mg sodium per serving, based on 8 servings. I always cut down on salt. Why make a very healthy soup somewhat unhealthy because of its sodium levels? Those who like more saltiness can always add salt, but those who don't like it cannot remove the salt already added.

Cathy1 year ago

I make this recipe and freeze it in silicone bread pans. When it's frozen I pop them out and put them in saved bread bags (back in the freezer). Way fewer containers to deal with. Fits well in the freezer.

Mindy1 year ago

I added cooked garbanzo beans to increase protein.

C Billups20 hours ago

Thinly shredded cabbage to replace spinach works very well.

Barton1 week ago

Simply perfect! I make two alterations: 1) replace Yukon Gold potatoes with Japanese sweet potatoes/yams. The sweetness of the yams adds subtle complexity I'm obsessed with. 2) I add two sprigs of fresh rosemary in Step 3 when I lower the heat and let the soup simmer. Then remove the sprigs at the end. I have made this recipe a dozen times and cannot praise it enough.

Vanessa1 month ago

Everyone in my family loved this recipe. I recommend using less oil. Adding mango to the flavors is a lovely variation . And/or yogurt or sour cream.

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