The Best Vegetable Soup

A close up shot of vegetable soup in a bowl with carrots, corn, parsley, green beans, potatoes, peas, and tomatoes.

This chunky homemade vegetable soup recipe is the heartiest and most savory veggie soup you will ever make! Filled with tons of fresh vegetables and lots of flavor. Serve it up with some croutons or crusty bread and you have a perfect warm soup for cold nights. It is the best ever vegetable soup!

Course Appetizer, lunch/dinner, Main Course, Soup

Cuisine American

Keyword dutch oven, one pot meals, soup, vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 170kcal

Author Lauren LeBlanc

Equipment

Dutch oven or large pot, at least 6 quarts

Ingredients

1 tablespoon extra virgin olive oil
1 cup carrots peeled and sliced, about 2 medium carrots
½ cup celery diced, about 1-2 stalks
½ cup red bell pepper diced, about ½ a pepper
3 cloves garlic minced
1 teaspoon tomato paste
½ cup dry white wine Pinot Grigio or Sauvignon Blanc
2 quarts vegetable stock or broth 64 ounces or 8 cups
14 ounces fire roasted tomatoes 1 regular sized can
1 medium Yukon gold potato diced into ½ inch cubes
2 cups kale chopped and stems removed
1-2 ounce parmesan cheese rind
½ teaspoon dried oregano
½ teaspoon umami powder *See note
½ teaspoon paprika
⅛ teaspoon red pepper flakes
⅛ teaspoon ground thyme
6 ounces fresh green beans cut into ¾ inch pieces
½ cup fresh or frozen corn
½ cup fresh or frozen peas
2 tablespoons fresh chopped parsley
1 teaspoon white balsamic vinegar

Instructions

CARAMELIZE: Heat a large pot or Dutch oven on medium heat. Add 1 tablespoon of olive oil and sauté carrots, celery, onions, and red peppers for about 10 minutes, stirring occasionally. You want to sweat the vegetables first, then start to caramelize them, slightly browning their edges. Add garlic and tomato paste and cook for 1-2 minutes while stirring.
DEGLAZE: Deglaze with white wine, scraping up any browned bits that have formed on the pan. Cook for a few minutes while the alcohol burns off.
SIMMER: Add broth, tomatoes with juices, potatoes, kale, parmesan rind, dried oregano, umami powder, paprika, red pepper flakes, and ground thyme to the pot. Bring to a boil, reduce heat to a simmer, and cook for 10 minutes. Skim any foam that forms on the top. Next add in green beans, frozen corn, frozen peas, and fresh parsley and cook for another 5 minutes.
FINISH: Remove from heat and stir in white balsamic vinegar. Season with salt and pepper as needed.

Notes

The parmesan rind should have started to dissolve into the soup. If there are any parts remaining you can remove it from the soup, or chop it into small pieces to help it dissolve further.
Umami powder is usually made from ground mushrooms. It's optional, but adds a great flavor to this soup! I found it at Trader Joe’s in the seasoning and spices section.
You can substitute vegetable stock for beef broth/stock or chicken broth/stock.
You can substitute fire roasted tomatoes for 1 pound diced roma tomatoes.
How to store leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
How to freeze: This vegetable soup freezes really well. Add 1-2 portions to a quart size freezer bag, and lay flat in the freezer to freeze. Once frozen, you can stand up the bags file cabinet style for easier storage. Don’t forget to label and date!
How to reheat: This soup reheats just fine in the microwave. You can also reheat over medium heat in a saucepan. To reheat from frozen, allow soup to defrost overnight in the refrigerator, or let the container sit in cool water for about 30 minutes.

Nutrition