Classic Vegetable Soup

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1 mediumonion, diced
• 2 mediumcarrots, sliced
• 2 mediumcelery stalks, chopped
• 4 clovesgarlic, minced
• 1.2 litres (5 cups)vegetable stock
• 1 mediumrusset potato, scrubbed and diced into 1.3 cm pieces (½-inch)
• 360 ml (1½ cups)fresh green beans, cut into 2.5 cm pieces (1-inch)
• 1 sprig, about 10 cm (4 inches)fresh rosemary
• 1 teaspoondried thyme
• 1 can, 411 g (14.5 ounces)diced tomatoes
• 60 ml (¼ cup)tomato purée
• 240 ml (1 cup)frozen peas, thawed
• 2 cupsbaby spinach
• 60 ml (¼ cup)fresh parsley, chopped
• to tastesalt and pepper

Instructions

1. 1

   Soften the vegetables

   Coat the bottom of a large pot with the olive oil and set it over medium heat. Add the onion, carrots and celery; cook for about 10 minutes, until beginning to soften. Stir in the garlic and cook for about 1 minute, stirring constantly, until fragrant.

2. 2

   Simmer the vegetables

   Add the stock, potato, green beans, rosemary and thyme. Turn the heat to high and bring to a boil, then reduce it to maintain a low simmer. Cook for 10 to 15 minutes, until the potato is starting to soften but is still slightly undercooked.

3. 3

   Add the tomatoes

   Stir in the diced tomatoes and tomato purée until the purée has dissolved. Bring the soup back to a boil over high heat, then lower the heat and simmer for 10 minutes, stirring occasionally. Test the potato with a fork; if it is not easily pierced, simmer for a little longer.

4. 4

   Wilt the greens

   Stir in the peas and spinach. Simmer for 1 to 2 minutes, just until the peas are heated through and the spinach has wilted.

5. 5

   Season the soup

   Take the pot off the heat and remove and discard the rosemary sprig. Stir in the parsley, then season with salt and pepper to taste.

6. 6

   Serve in bowls

   Ladle the soup into bowls and serve.

What is classic vegetable soup?

Vegetable soup is a familiar American-style one-pot dish, built from vegetables simmered in a savoury broth. This version gets its body and tang from diced tomatoes and tomato purée, with herbs adding a fragrant, savoury note.

The cooking order helps the vegetables keep their character: the onion, carrots and celery soften first, while the peas, spinach and parsley go in near the end. That gives the potato and green beans time to cook without leaving the quicker-cooking ingredients in the pot for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 131 calories, 4g protein, 21g carbs, 4g fat.

The potato, peas and vegetables provide most of the carbohydrates, while the olive oil supplies most of the fat. The vegetable stock and vegetables contribute some protein, though the soup is chiefly vegetable-based; pair it with a protein-rich side if you want a more substantial plate.

Build flavour at the start

Aromatic base: let the onion, carrots and celery cook gently in the oil for about 10 minutes. They should begin to soften before the garlic goes in.

Garlic: stir it constantly for about a minute, just until fragrant. Adding it after the other vegetables helps prevent it scorching during the longer softening stage.

Choose and cut the vegetables

Potato: cut it into even 1.3 cm (½-inch) pieces so it cooks at a similar rate throughout. The recipe uses a russet potato, which softens as it simmers and gives the broth a little more body.

Green beans: cut them into 2.5 cm (1-inch) lengths. Keep the pieces reasonably consistent so they become tender along with the potato.

Time the tomato addition

First simmer: cook the potato and green beans in the stock for 10 to 15 minutes before adding the tomatoes. The potato should be starting to soften but still have a little way to go.

Second simmer: once the tomatoes and tomato purée are stirred in, simmer for another 10 minutes. This gives the potato more time to finish cooking and lets the tomato purée blend into the broth.

Check the texture

Potato: test a piece with a fork after the second simmer. It should be easy to pierce; if it is still firm, keep the soup at a gentle simmer and check again.

Greens: add the peas and spinach only for the final 1 to 2 minutes. The peas should be heated through and the spinach just wilted, rather than cooked down for a long time.

Finish with herbs

Rosemary: remove the sprig before serving so the soup does not end up with woody stems. Its flavour has already infused the broth during cooking.

Parsley: stir it in after taking the pot off the heat. This keeps its fresh, herbal flavour distinct from the rosemary and dried thyme.

What to serve alongside

Bread: serve the soup with crusty bread or toast to mop up the tomato broth. A simple green salad also makes an easy accompaniment.

Toppings: offer chopped parsley or a little black pepper at the table. Serve the soup hot, straight from the pot.

Recipe notes & tips

• Cut the potato into evenly sized pieces so it softens at a consistent rate.
• Keep the heat gentle during both simmering stages to cook the vegetables without boiling them vigorously.
• Stir the tomato purée in thoroughly so it dissolves into the broth.
• Check the potato with a fork before adding the peas and spinach.
• Remove the rosemary sprig before stirring in the parsley and serving.

Variations

• Use fresh tomatoes: replace the canned diced tomatoes with an equivalent amount of chopped fresh tomatoes.
• Change the greens: use another tender leafy green in place of the baby spinach and add it near the end.
• Add more herbs: finish with extra chopped parsley for a fresher herbal flavour.
• Adjust the vegetables: swap in other vegetables you have on hand, keeping the pieces similar in size.
• Make it milder: reduce the black pepper and let diners season their own bowls.

Common mistakes to avoid

• Adding garlic too early: it can scorch during the long softening stage; add it after the onion, carrots and celery have cooked for about 10 minutes.
• Cutting uneven potato pieces: small pieces may turn soft before larger ones cook; aim for even 1.3 cm (½-inch) dice.
• Skipping the potato check: cooking time can vary; test it with a fork and simmer longer if needed.
• Overcooking the spinach: it needs only 1 to 2 minutes; add it with the peas near the end.
• Leaving the rosemary in: remove the woody sprig before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 to 4 days. Reheat gently on the hob until steaming hot, stirring occasionally; add a splash of stock or water if the soup has thickened.

Frequently asked questions