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Homemade Vegetable Soup

Homemade Vegetable Soup: A Cozy Hug in a Bowl

Discover the comforting flavors of Homemade Vegetable Soup, perfect for chilly evenings and picky eaters.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 2 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté the vegetables; substitute with any neutral oil if desired.
  • 1 piece Yellow Onion Diced; shallots can be used for a milder taste.
  • 2 cloves Garlic Minced; garlic powder could work in a pinch.
  • 6 cups Vegetable Stock or Bone Broth Serves as the soup’s flavor base; use homemade stock for richer taste or water for a lighter version.
For the Vegetables
  • 2 pieces Carrots Diced; substitute with parsnips for a unique taste.
  • 2 pieces Celery Stalks Diced; fennel can be used for a hint of anise flavor.
  • 1 can (15 oz) Diced Tomatoes Canned fire-roasted tomatoes add a smoky flavor.
  • 1 cup Corn Frozen corn works well, or replace with cooked quinoa or rice.
  • 1 cup Peas Can use edamame for a twist.
  • 1 cup Green Beans Fresh or frozen, chopped; asparagus works as an alternative.
For the Noodles & Seasoning
  • 2 cups Dry Egg Noodles Substitute with whole grain or gluten-free pasta.
  • 1 tablespoon Dried Basil Seasoning enhances flavor; adjust amounts if using fresh herbs.
  • 1 teaspoon Dried Parsley Seasoning enhances flavor; adjust amounts if using fresh herbs.
  • Salt Season to taste; garlic salt could add extra flavor if desired.
  • Pepper Season to taste; garlic salt could add extra flavor if desired.

Equipment

  • large Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat for 1-2 minutes.
  2. Add 1 diced yellow onion to the pot, cooking for about 2 minutes until translucent. Add 2 diced carrots, 2 diced stalks of celery, and 2 minced garlic cloves, then sauté for an additional 5 minutes.
  3. Pour in 6 cups of vegetable stock and 1 can of diced tomatoes, followed by 1 cup of tomato soup and 1-2 cups of water. Stir well and bring to a boil over high heat for about 4-5 minutes.
  4. Once boiling, add 1 cup of frozen corn, 1 cup of peas, and 1 cup of chopped green beans, along with 1 tablespoon of dried basil and 1 teaspoon of dried parsley. Stir to combine.
  5. Reduce the heat to a gentle simmer and add 2 cups of dry egg noodles. Cook for 15-20 minutes, stirring occasionally, until the noodles are tender.
  6. Let the Homemade Vegetable Soup rest for about 2 minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Feel free to personalize with your family’s favorite ingredients. Store leftovers without noodles to maintain texture; add fresh noodles when serving.

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