Hearty Potato and Vegetable Soup (Printer Friendly)

Tender potatoes and seasonal vegetables simmered in savory broth. Ready in 55 minutes for a nourishing meal.

# What You Need:

→ Vegetables

01 - 3 medium potatoes, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 medium onion, chopped
05 - 1 zucchini, diced
06 - 1 cup green beans, cut into 1-inch pieces
07 - 2 cloves garlic, minced

→ Broth & Seasonings

08 - 6 cups vegetable stock
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt

→ Finishing Touches

14 - 2 tablespoons olive oil
15 - 1 cup frozen peas
16 - Fresh parsley, chopped, for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in potatoes, green beans, and zucchini. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable stock and add bay leaf, thyme, parsley, salt, and pepper. Stir to combine.
05 - Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes until potatoes and vegetables are tender.
06 - Stir in frozen peas and cook for 2-3 minutes more. Remove bay leaf.
07 - Ladle soup into bowls and garnish with fresh parsley. Serve hot.

# Pro Advice:

01 -
  • It comes together in under an hour, which means you can go from craving comfort food to actually eating it.
  • The vegetables stay just tender enough to feel nourishing without turning to mush, and honestly, that texture is half the appeal.
  • You can raid your vegetable drawer and make it work—it's forgiving in a way that feels like kitchen freedom.
02 -
  • Don't skip the initial sauté of your onion, carrot, and celery—that five-minute window is when they develop flavor, and it makes the difference between a soup that tastes like boiled vegetables and one that tastes intentional.
  • Taste as you go in the final minutes, because vegetable stock brands vary wildly in saltiness, and you want your seasoning to feel balanced to your palate, not someone else's.
03 -
  • Cut your vegetables into roughly similar sizes so everything cooks at the same rate and reaches that perfect tender texture simultaneously.
  • Don't let the soup boil hard once you add the stock—a gentle simmer develops flavor more gracefully than aggressive bubbling and keeps the vegetables from falling apart.
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