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Hearty Vegetable Soup Recipe

Hearty vegetable soup loaded with tender carrots, celery, zucchini, and potatoes simmered in seasoned broth. A one-pot method builds deep flavor, then finishes with bright peas and fresh parsley.
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Prep Time 20 minutes
Cook Time 58 minutes
Total Time 1 hour 18 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Hearty Vegetable Soup Recipe
  • 2 tbsp olive oil
  • 1 medium onion
  • 2 carrots
  • 2 celery stalks
  • 3 cloves garlic
  • 1 zucchini
  • 1 cup green beans
  • 1 can (14 oz) diced tomatoes
  • 6 cup vegetable broth
  • 2 potatoes
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 0.5 tsp black pepper
  • 1 tsp salt
  • 1 cup frozen peas
  • 2 tbsp fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large soup pot over medium heat until shimmering.
  2. Add the onion, carrots, and celery, then cook for 5 minutes, stirring occasionally, until the onion softens.
  3. Stir in the garlic and cook for 30 seconds until fragrant and lightly fragrant at the edges.
Simmer the soup
  1. Add the zucchini, green beans, potatoes, diced tomatoes, vegetable broth, Italian seasoning, dried parsley, black pepper, and salt to the pot.
  2. Bring the soup to a boil over medium-high heat, then keep stirring so nothing sticks to the bottom.
  3. Reduce heat to a simmer and cook for 25–30 minutes until the potatoes and vegetables are tender.
Finish and serve
  1. Stir in the frozen peas and cook for 3 minutes until bright green and heated through.
  2. Add the fresh parsley and stir to combine.
  3. Taste and adjust seasoning with more salt or black pepper if needed, then serve hot.

Notes

For deeper flavor, let the soup simmer until the potatoes break down slightly for a thicker texture; if you prefer more body, mash a few potato chunks against the pot. Store in the refrigerator up to 4 days; reheat on the stovetop or microwave until steaming. Freeze up to 3 months (add peas after thawing if you want them less soft). Vegetarian-friendly as written; for gluten-free, serve with certified gluten-free bread.