Vegetable Soup Recipe

Wash, peel (if desired) and dice carrots into 1/4-inch slices. Trim and slice celery into similar size. Peel and finely chop the onion. Peel and cube the potato into 1/2-inch pieces. Trim ends and cut green beans into 1-inch pieces. Cut zucchini into 1/2-inch half-moons. Mince garlic and chop parsley.

Warm the oil and soften vegetables

In a 5- to 6-quart pot, heat 2 tablespoons olive oil over medium heat until shimmering. Add the chopped onion, carrots, and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Add tomato paste (optional)

If using tomato paste, stir it in now and cook 1 minute to deepen the flavor.

Add the diced potato, green beans, zucchini, and canned diced tomatoes with their juices to the pot. Pour in 6 cups vegetable broth. Add the bay leaf, thyme, dried oregano, black pepper, red pepper flakes (if using) and 1 teaspoon of the salt. Stir to combine.

Increase heat to bring the soup to a gentle boil, then reduce heat to low to maintain a simmer. Partially cover the pot and simmer until the root vegetables are tender, about 18–22 minutes. Stir occasionally.

If using canned beans, drain and rinse them and add to the pot about 5–7 minutes before the end of the simmer to heat through without breaking apart. If using small pasta and it is uncooked, add it 8–10 minutes before the end of cooking (follow package timing) so it cooks in the soup; if using cooked rice, stir it in at the end just to warm.

Taste the soup and adjust seasoning: add the remaining 1/2 teaspoon salt if needed and more black pepper to taste. Stir in chopped fresh parsley and 1 teaspoon fresh lemon juice if using to brighten flavors. Remove and discard the bay leaf.

Ladle soup into bowls and serve hot with crusty bread or crackers. The soup keeps well in the refrigerator for up to 4 days; cool completely, transfer to airtight containers and refrigerate. For longer storage, freeze in portions for up to 3 months — thaw overnight in the fridge and reheat gently on the stove.