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A rustic bowl of hearty one-pot vegetable soup, garnished with fresh parsley, with a spoon dipping in.
Emily Carter

One-Pot Vegetable Soup

A comforting and budget-friendly one-pot vegetable soup, packed with fresh vegetables and aromatic herbs for a satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons Olive oil
  • 1 medium Onion finely chopped
  • 4 long Carrots peeled, roughly chopped
  • 3 Celery sticks roughly chopped
  • 1 tablespoon Ginger finely minced
  • 6 cloves Garlic finely minced
  • 7 ¼ cups Low sodium vegetable broth (from 4 x 14.5 oz cans)
  • 2 cans Diced tomatoes 14.5 ounces each
  • 3 medium Potatoes peeled, cut into 1-inch cubes
  • 2 Bay leaves
  • ⅓ cup Fresh flat-leaf parsley roughly chopped
  • ½ teaspoon Dried thyme
  • 1 teaspoon Dried oregano
  • ½ teaspoon Dried rosemary
  • Salt to taste
  • Black pepper to taste
  • ½ teaspoon Red chili flakes optional
  • ¾ cup Frozen green beans
  • ¼ cup Frozen corn
  • ¾ cup Frozen peas

Equipment

  • 1 Large pot or Dutch oven 6-quart or larger
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups and spoons

Method
 

  1. Heat olive oil in a large nonstick pot or Dutch oven over medium-high heat.
  2. Add chopped onion, carrots, and celery; sauté for 5-7 minutes until they begin to soften and become fragrant.
  3. Stir in minced ginger and garlic, cooking for another minute until fragrant, being careful not to burn the garlic.
  4. Pour in vegetable broth and diced tomatoes, then add cubed potatoes, bay leaves, dried thyme, oregano, rosemary, salt, pepper, and red chili flakes (if using).
  5. Bring the mixture to a boil over high heat.
  6. Add frozen green beans, then reduce heat to medium-low, cover, and simmer for 20 minutes, or until potatoes are tender.
  7. Stir in frozen corn and peas, then continue to cook, uncovered, for another 10 minutes.
  8. Remove bay leaves before serving, taste, and adjust seasoning as needed. Serve hot and enjoy!

Notes

For an extra boost of nutrition, stir in a handful of fresh spinach or kale during the last 5 minutes of cooking.
If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger, added with the dried herbs.
This soup is a great way to use up leftover cooked grains like rice or quinoa; simply stir them in at the end to warm through.