Potato and Vegetable Soup (Printable)

Hearty soup with tender potatoes and fresh seasonal vegetables in a flavorful broth. Ready in 55 minutes.

# Ingredient List:

→ 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 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste

→ Finishing Touches

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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in 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, or 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 -
  • Each spoonful offers a different vegetable treasure, creating a delightful surprise with every bite.
  • The broth develops this magical depth that somehow makes even the simplest ingredients taste like they've been simmering for hours.
02 -
  • After several batches that turned out bland, I discovered that sautéing the vegetables before adding broth concentrates their flavors in ways that transform the entire soup.
  • The order of adding vegetables actually matters - root vegetables need longer cooking time than tender greens or zucchini, so I always layer accordingly.
03 -
  • Save Parmesan rinds in your freezer and toss one into the pot while the soup simmers for an incredible umami boost without making the soup obviously cheesy.
  • For weeknight efficiency, chop all vegetables to similar sizes so they cook evenly, eliminating the need to add them in stages.
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