Vegetarian Classic Vegetable Soup

Total time1 hr

Prep time20 min

Cook time40 min

This hearty, brothy soup is loaded with tender-crisp vegetables in every spoonful — soft carrots and celery, golden potatoes, snappy green beans, sweet corn, and zucchini all simmered together until the flavors meld. A quick sauté of onion, garlic, and tomato paste builds a deep, savory base before everything gets a long simmer in vegetable broth with thyme, oregano, and bay leaf. It's the kind of one-pot meal that tastes even better the next day, with a bright finish of fresh parsley to wake everything up. Simple, colorful, and endlessly comforting, it's a natural fit for a vegetarian kitchen and easy to keep in regular rotation all season long.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth or vegetable broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 medium yukon gold potatoes, cut into ¾-inch cubes
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 cup green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch half-moons
1 cup frozen corn kernels
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes.

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