Easy Homemade Vegetable Soup Recipe

adapted from a recipe by Jolinda Hackett for The Spruce

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 2 ribs celery, chopped
  • 2 carrots, sliced
  • 2 cups any chopped vegetables
  • 1/2 teaspoon salt
  • 1 teaspoon thyme (optional)
  • 1 teaspoon oregano (optional)
  • 1 bay leaf
  • 8 cups broth
  • 2 cups peeled, diced tomatoes (optional)

Directions:

  1. Heat the oil in a large soup or stock pot. Add the chopped onion, minced garlic, the carrots, and the celery. Stir over heat for 3-4 minutes, until onions are soft. Add the rest of the vegetables and heat for just another minute or two.
  2. Add salt, garlic powder, thyme, and oregano, stirring to coat the vegetables well.
  3. Add bay leaf and broth and bring to a simmer.
  4. Add the tomatoes (if using), stir, and allow your soup to simmer until all the vegetables are cooked, about 8-12 minutes.
  5. Adjust seasonings to taste.
  6. Remove the bay leaf and serve your homemade vegetable soup with a sprinkle of Parmesan cheese (if you’re not eating vegan), and some crusty bread or crackers. Makes 6 servings.

 

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