Hearty Potato and Vegetable Soup (Print Version)

Hearty soup loaded with potatoes, carrots, celery, zucchini, and green beans in a flavorful vegetable broth.

# What You’ll Need:

→ Vegetables

01 - 3 medium potatoes, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 medium onion, chopped
05 - 1 zucchini, diced
06 - 1 cup green beans, cut into 1-inch pieces
07 - 2 cloves garlic, minced

→ Broth & Seasonings

08 - 6 cups vegetable stock
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon salt

→ Finishing Touches

14 - 2 tablespoons olive oil
15 - 1 cup frozen peas
16 - Fresh parsley, chopped, for garnish

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, green beans, and zucchini. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable stock. Add bay leaf, thyme, parsley, salt, and pepper. Stir to combine.
05 - Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes until potatoes and vegetables are tender.
06 - Stir in frozen peas and cook for 2-3 minutes more. Remove bay leaf.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • Every vegetable softens into tender comfort without losing its individual character.
  • You can use whatever's in your crisper drawer and it somehow always works.
02 -
  • Don't crowd the pot during that first sauté—if your vegetables are piled too high, they'll steam instead of caramelize, and you'll lose half the flavor you're trying to build.
  • The soup thickens slightly as it sits, so if you're making it ahead, add a splash more stock when you reheat it.
03 -
  • Cut all your vegetables roughly the same size so they finish cooking at the same time—if your potatoes are chunky and your carrots paper-thin, you'll end up with mush and crunch simultaneously.
  • Save the potato peels in a small bowl while you work; they make excellent stock if you ever want to make your own vegetable broth from scratch.
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