Equipment
Ingredients
Base and Aromatics
- 30 ml olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Broth and Body
- 1000 ml vegetable broth, low-sodium preferred
- 400 g canned diced tomatoes, undrained
- 2 russet potatoes, peeled and cubed
- 150 g green beans, trimmed and chopped into 2cm pieces
- 100 g frozen corn kernels
Seasonings
- 2 g dried thyme
- 1 bay leaf
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 257 kcal
- Protein
- 6 g
- Carbohydrates
- 41 g
- Fat
- 10 g
- Fiber
- 7 g
- Sugar
- 12 g
- Sodium
- 1306 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 801 mg
- Calcium
- 86 mg
- Iron
- 2.4 mg
- Magnesium
- 49 mg
- Phosphorus
- 122 mg
- Zinc
- 1.0 mg
- Vitamin A
- 497 mcg
- Vitamin C
- 39 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 46 mcg
- Vitamin B6
- 0.6 mg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.17 mg
- Niacin
- 2.4 mg
- Folate
- 59 mcg
- Water
- 460 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil in a large Dutch oven over medium heat, approximately 175°C/350°F. Add the diced yellow onion, carrots, and celery.
Add the minced garlic, dried thyme, and bay leaf to the softened vegetables. Stir continuously to prevent the garlic from burning.
Pour in the vegetable broth, diced tomatoes with their juices, and cubed potatoes. Increase the heat to high to bring the liquid to a rolling boil.
Reduce the heat to low. Partially cover the pot with a lid, leaving a small gap for steam to escape. Let the soup gently bubble until the potatoes are cooked through.
Stir in the chopped green beans and frozen corn kernels. Continue to simmer uncovered until the green beans have lost their raw bite but retain some structure.
Remove the pot from the heat. Discard the bay leaf. Taste the broth and season with kosher salt and freshly cracked black pepper before ladling into bowls.
Chef's Notes
- Cut all root vegetables into uniform, bite-sized pieces to ensure they cook at the exact same rate and fit nicely on a soup spoon.
- For a deeper, more robust flavor profile if you are not strictly vegan, simmer a leftover Parmesan cheese rind in the broth, removing it before serving.
- Sweating the mirepoix (onions, carrots, celery) slowly at the start builds the foundational flavor of the soup. Do not rush this step; let them turn soft and sweet.
- Acid balances the earthy sweetness of root vegetables. If the finished soup feels heavy, stir in a teaspoon of lemon juice or white wine vinegar off the heat.
Storage
Refrigerator: 5 days — Store in an airtight container. The flavors will deepen and improve on the second day.
Freezer: 3 months — Potatoes may change texture slightly upon freezing and thawing. Leave them slightly undercooked if making a batch specifically for the freezer.
Reheating: Warm gently on the stovetop over medium-low heat until heated through, or microwave in 1-minute bursts, stirring in between.
Troubleshooting
Vegetables are mushy and falling apart
Cause: The soup was boiled vigorously for too long instead of being gently simmered, or the vegetables were cut too small
Fix: Cannot be fixed in its current form, but the soup can be pureed in a blender to create a thick, creamy vegetable bisque
Prevention: Maintain a gentle simmer, cut root vegetables into uniform 1.5cm cubes, and add quicker-cooking vegetables like green beans near the very end
The broth tastes bland or watery
Cause: Insufficient salt, or the aromatics were not sweated down adequately in the beginning
Fix: Add salt in small increments, tasting after each addition. A splash of soy sauce or a squeeze of fresh lemon juice can also immediately boost umami and brightness
Prevention: Take time to properly sweat the onions, carrots, and celery. Use a high-quality vegetable broth.
Cultural Context
Vegetable soups are a cornerstone of frugal, seasonal cooking across almost every global culture. Originally born out of necessity to stretch small amounts of garden produce and prevent waste, this wholesome tradition evolved into a comforting household staple that provides reliable nourishment regardless of the season.
