Foodle / Recipes / Classic Vegetable Soup

Classic Vegetable Soup

17 ingredients · 18 steps · from Downshiftology

Classic Vegetable Soup

Ingredients

  • 4 Carrots
  • 3 Celery ribs
  • 1 Medium onion
  • 4 Garlic cloves
  • 3 Yellow potatoes (Yukon gold)
  • 1 1/2 cups Fresh green beans
  • 2 tablespoons Olive oil
  • 1 teaspoon Black pepper
  • 1 teaspoon Kosher salt
  • 2 teaspoons Italian seasoning
  • 2 14 1/2 ounce cans Diced tomatoes
  • 2 Bay leaves
  • 6 to 8 cups Vegetable broth
  • 1 cup Frozen peas
  • 1 cup Frozen corn
  • about 1/4 cup chopped Fresh parsley
  • 2 to 3 tablespoons Lemon juice
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Steps

  1. Peel and slice four carrots, then add them to a prep bowl.
  2. Slice three ribs of celery and place them in the same prep bowl as the carrots.
  3. Dice one medium onion and add it on top of the celery and carrots in the prep bowl.
  4. Smash and peel four garlic cloves. Mince them directly into the soup later, or mince them into a small prep bowl ahead of time.
  5. Peel and chop three yellow potatoes (such as Yukon gold) into bite-sized pieces by slicing them in half, then those halves in half, and cutting across both directions, then add to a separate prep bowl.
  6. Chop 1 1/2 cups of fresh green beans into two bite-sized pieces.
  7. Heat a large pot or Dutch oven over medium high heat and add two tablespoons of olive oil.
  8. Add the onion, celery, and carrots from the prep bowl to the hot oil. Sauté for four to five minutes until softened.
  9. Mince the four garlic cloves straight into the pot and add a half a teaspoon of black pepper, one teaspoon of kosher salt, and two teaspoons of Italian seasoning.
  10. Add the green beans and chopped potatoes from their respective prep bowls along with two 14 1/2 ounce cans of diced tomatoes to the pot.
  11. Add two bay leaves and pour in six to eight cups of vegetable broth. Give it a stir.
  12. Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the potatoes are fork tender.
  13. While simmering, prepare the final ingredients: roughly chop about a quarter cup of fresh parsley and squeeze two to three tablespoons of juice from one freshly squeezed lemon.
  14. Once the potatoes are fork tender, add one cup of frozen peas and one cup of frozen corn to the soup. If using frozen green beans instead of fresh, add them at this stage.
  15. Boil the frozen vegetables for another five minutes or so until just cooked through.
  16. Turn off the heat and stir in the fresh lemon juice and parsley.
  17. Remove the two bay leaves from the pot.
  18. Ladle the soup into serving bowls, ensuring a good mix of both veggies and broth.

Recipe extracted by Foodle from “The one and only VEGETABLE SOUP recipe you need for winter!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.