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Overhead view of a bowl of color homemade vegetable soup.
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4.80 from 5 votes

Homemade Vegetable Soup

Bursting with nutritious garden vegetables, hearty vegetable soup made from scratch is nothing like vegetable soup from a can. 
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Soups and Stews
Cuisine: American
Diet: Vegan
Servings: 10
Author: Rachel Gurk

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion (1 medium onion)
  • 1 cup chopped carrots (2 medium carrots)
  • 1 cup chopped celery (2 stalks)
  • 3 cups cubed peeled turnips (¾ lb. or 2 medium sized turnips)
  • 5 cups low-sodium vegetable broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 ½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
  • ½ teaspoon kosher salt, more to taste
  • ½ teaspoon black pepper, more to taste
  • 2 cups fresh green beans, cut into 1-inch pieces (about 8 ounces)
  • 3 cups shredded cabbage
  • ½ cup chopped fresh parsley
  • grated Parmesan cheese, optional (for topping)
  • homemade croutons (for topping)

Instructions

  • Heat oil in large saucepan or stockpot over medium high heat. Add onions, carrots, celery and turnips and sauté until softened, about 10 minutes.
    2 tablespoons olive oil, 1 cup chopped onion , 1 cup chopped carrots, 1 cup chopped celery, 3 cups cubed peeled turnips
  • Add broth, tomatoes, water, thyme, salt and pepper. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes.
    5 cups low-sodium vegetable broth, 1 can (14.5 ounces) diced tomatoes, undrained, 1 cup water, 1 ½ teaspoons fresh thyme leaves, ½ teaspoon kosher salt, more to taste, ½ teaspoon black pepper, more to taste
  • Increase heat to high, and add green beans and cabbage. Return to a simmer, reduce heat, and cook until vegetables are tender, 10 minutes. If you're not ready to serve the soup, keep it on low heat until ready to serve.
    2 cups fresh green beans, cut into 1-inch pieces, 3 cups shredded cabbage
  • To serve, taste the soup and add more salt and pepper, if needed. Stir in parsley. To garnish, sprinkle with Parmesan cheese or homemade croutons.
    grated Parmesan cheese, optional, homemade croutons, ½ cup chopped fresh parsley

Video

Notes

  • If you prefer softer vegetables: Add the green beans and cabbage with the broth. Simmer 30 minutes or more, or until vegetables are desired consistency.
  • Variations: Add meat (bacon, sausage, ground beef, etc.); add or substitute other vegetables; add a can of beans such as cannellini, kidney, pinto; add ½ cup of uncooked rice or barley when you add the broth.
  • Storage: Vegetable soup is just as good leftover and is perfect for lunch. Store it in the fridge for up to 4 days, or freeze it up to 3 months. Reheat on the stove top or microwave. 

Nutrition

Serving: 1cup | Calories: 77kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 227mg | Potassium: 344mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2672IU | Vitamin C: 29mg | Calcium: 60mg | Iron: 1mg

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