Old Fashioned Vegetable Soup Recipe

Old Fashioned Vegetable Soup is a classic homemade dish that has been enjoyed for generations. It is a comforting choice for family meals and a practical way to prepare a large pot of soup that everyone can enjoy.

This recipe keeps the preparation familiar and straightforward. The vegetables cook together in a flavorful broth until tender, creating a hearty soup that is easy to make and simple to serve at home.

1. Old Fashioned Vegetable Soup Recipe (Yield: 8 Servings)

Ingredients

• 2 tbsp olive oil
• 1 ½ cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 5)
• 1 ¼ cups chopped celery (about 3)
• 4 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes, undrained
• 3 cups peeled and ½-inch thick diced potatoes (from about 3 medium)
• ⅓ cup chopped fresh parsley
• 2 bay leaves
• ½ tsp dried thyme, or 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1 ½ cups chopped frozen or fresh green beans
• 1 ¼ cups frozen or fresh corn
• 1 cup frozen or fresh peas

Instructions

Begin by preparing all of the vegetables. Chop the onion, carrots, and celery into similar-sized pieces so they cook evenly. Peel the potatoes and cut them into pieces about ½ inch thick. Mince the garlic and chop the fresh parsley. Having everything prepared before starting makes the cooking process easier to manage.

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften. This first step helps build a flavorful base for the soup.

Add the minced garlic and cook for about 30 seconds to 1 minute, stirring constantly. The garlic should become fragrant but should not brown. Keep an eye on it because garlic can burn quickly over medium-high heat.

Pour the chicken broth or vegetable broth into the pot. Add the undrained diced tomatoes, potatoes, chopped parsley, bay leaves, and thyme. Stir everything together so the vegetables are evenly distributed throughout the broth.

Season the soup with a small amount of salt and freshly ground black pepper. Since the broth and canned tomatoes can already contain sodium, it is best to start with a modest amount and adjust the seasoning later.

Increase the heat and bring the soup to a gentle boil. Once it begins boiling, reduce the heat to low or medium-low. The soup should maintain a gentle simmer rather than a strong boil.

Cover the pot partially with a lid and allow the soup to simmer for about 15 to 20 minutes. Stir occasionally during this time. The potatoes and other vegetables should begin to become tender, but they should not be completely soft yet.

Add the green beans, corn, and peas to the pot. If you are using frozen vegetables, they can be added directly from the freezer. If using fresh vegetables, make sure they have been washed and cut into suitable pieces before adding them.

Continue simmering the soup uncovered for another 10 to 15 minutes, or until the potatoes and green beans are tender. The exact cooking time can vary depending on the size of the vegetables, so check them with a fork toward the end of cooking.

Remove the bay leaves from the soup. Taste the broth and adjust the salt and freshly ground black pepper as needed. If the soup seems too thick, add a little more broth or water. If it seems too thin, allow it to simmer uncovered for a few additional minutes.

Turn off the heat and let the soup rest for several minutes before serving. This short resting time allows the flavors to settle and gives the soup a more finished consistency. Ladle the soup into bowls and serve warm.

2. Tips for Perfect Old Fashioned Vegetable Soup

Cut the vegetables into fairly even pieces. This is especially important for the potatoes because larger pieces will take longer to cook while smaller pieces can become soft too quickly.

Do not skip the initial sautéing step. Cooking the onion, carrots, and celery in olive oil before adding the liquid gives the soup a more developed base and helps bring out the natural character of the vegetables.

Use low-sodium broth when possible. This gives you more control over the final seasoning. You can always add more salt near the end, but it is much harder to correct a soup that has become overly salty.

Keep the soup at a gentle simmer. A strong boil can cause the potatoes and softer vegetables to break apart before the firmer vegetables are completely cooked.

Add the green beans, corn, and peas later in the cooking process. They generally need less time than the potatoes, so adding them toward the end helps them retain their shape and texture.

For a thicker soup, gently mash a few pieces of potato against the side of the pot with the back of a spoon. The potatoes will naturally help give the broth a little more body without requiring a separate thickening mixture.

For a thinner soup, simply add more broth or water. Add it gradually and taste the soup again afterward so you can adjust the seasoning if necessary.

Fresh parsley is best added near the end or used as a finishing touch. This helps maintain its fresh character and gives the finished soup a pleasant appearance.

Let leftovers cool before transferring them to airtight containers. Store the soup in the refrigerator and reheat individual portions gently on the stovetop or in the microwave.

3. Frequently Asked Questions

Can I make this soup with only frozen vegetables?

Yes. Frozen vegetables can be used when fresh produce is not available. They are convenient and can be added directly to the pot without thawing. Keep in mind that different frozen vegetable blends may have different cooking times.

Can I make Old Fashioned Vegetable Soup vegetarian?

Yes. Simply use vegetable broth instead of chicken broth. The rest of the ingredients in this recipe are naturally suitable for a vegetarian version.

Can I add meat to this vegetable soup?

Yes. Cooked beef, chicken, turkey, or sausage can be added if you want to make the soup more substantial. Make sure any meat is fully cooked before adding it to the finished soup.

Why did my potatoes become too soft?

Potatoes can become very soft when they are cooked for too long or cut into very small pieces. Cutting them into roughly ½-inch pieces and adding the other vegetables according to their cooking times can help them hold their shape better.

Can I freeze Old Fashioned Vegetable Soup?

Yes, this soup can be frozen. Allow it to cool completely before transferring it to freezer-safe containers. Leave some space at the top because the soup will expand as it freezes. Thaw it in the refrigerator before reheating for the best texture.

4. Nutrition Information

The following nutrition information is an approximate estimate for one serving based on eight servings. Actual values may vary depending on the specific broth, canned tomatoes, vegetables, and amount of salt used.

Old Fashioned Vegetable Soup is a practical recipe for making a generous homemade meal with a variety of everyday vegetables. It is easy to prepare in one large pot and works well for family cooking.

The recipe is also flexible enough to adjust based on the vegetables and broth you have available. Once you have a pot simmering on the stove, the result is a satisfying homemade soup that is easy to enjoy and convenient to save for later.

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