Nothing satisfies on a chilly day (or any day, really) like this homemade vegetable soup recipe.
Seasoned with fragrant aromatics and chock-full of fresh veggies, as its name suggests, this soup is hearty enough to serve as a main, but also makes a delightful starter or side. It pairs perfectly roast beef or braised chicken.
Celery, asparagus, green beans, and ever-hearty greens like kale make excellent additions.
Pro tip: This veggie-packed recipe makes enough for several meals and freezes well.
1 Tbsp. olive oil
1 medium onion chopped
2 medium carrots sliced
2 cloves garlic, chopped
1 cup white corn kernels
1 (14.5 oz) can diced tomatoes, no salt added
3 cups low-sodium organic vegetable broth
1 tsp. dried ground thyme
2 bay leaves
1 cup broccoli florets (or cauliflower florets)
2 medium red or white potatoes, cut into ¾ - inch cubes
1 medium yellow squash, cut into ¾ - inch cubes
1 cup medium zucchini, cut into ¾ - inch cubes
Heat oil in large stockpot over medium-high heat.
Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.