Mohamed Shili This delicious vegetable soup by Paula Deen is a quick and nutritious meal, perfect for cozy dinners or meal prep. Packed with hearty potatoes, vibrant green beans, and sweet corn, it’s a versatile dish made with simple ingredients you likely have at home.
Recipe Ingredients:
- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 2 cups peeled and chopped carrots (about 5)
- 1 1/4 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 1/2-inch thick diced potatoes (from about 3 medium)
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 tsp dried thyme, or 1 Tbsp fresh thyme leaves
- Salt and freshly ground black pepper
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
- 1 cup frozen or fresh pea
How To Make Vegetable Soup?
- Sauté the aromatics: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add chopped onions, carrots, and celery, and sauté for 4 minutes. Stir in the minced garlic and cook for 30 seconds, releasing its aroma.
- Add the base ingredients: Pour in chicken or vegetable broth and stir in diced tomatoes, potatoes, parsley, bay leaves, and thyme. Season generously with salt and freshly ground black pepper to taste.
- Simmer the soup: Bring the soup to a boil, then stir in the green beans. Reduce the heat to medium-low, cover the pot, and simmer for 20–30 minutes, or until the potatoes are nearly tender.
- Add the final vegetables: Stir in the corn and peas and cook for an additional 5 minutes, until all the vegetables are soft but not mushy.
- Serve warm: Remove the bay leaves and serve the soup hot, optionally garnished with extra parsley or a drizzle of olive oil for added flavor.
Recipe Tips:
- Chop vegetables evenly: For the best texture and even cooking, make sure all your veggies are chopped to similar sizes, especially the potatoes and carrots. This helps them cook at the same rate.
- Don’t skip the sauté: Sautéing the onions, carrots, and celery before adding the broth adds depth and richness to the soup’s flavor. It’s a step worth the extra few minutes.
- Use fresh herbs if possible: Fresh parsley and thyme bring brighter, more vibrant flavors to the soup. If using dried herbs, remember they’re more concentrated, so use less.
- Season in layers: Add salt and pepper as you cook, not just at the end. This ensures every ingredient is properly seasoned and the soup has balanced flavor.
- Let it simmer: Don’t rush the simmering time. Letting the soup cook slowly allows the flavors to meld and the vegetables to become tender and delicious.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover vegetable soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.
- Freeze: Allow the soup to cool completely, then pour it into freezer-safe containers or bags, leaving a little space for expansion. Freeze for up to 3 months. To thaw, move it to the fridge overnight.
- Reheat: Place the soup in a pot over medium heat, stirring occasionally, and heat until steaming and hot throughout, about 5–7 minutes.
Nutrition Facts
- Calories: 120
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 480mg
- Potassium: 400mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 4g
Check out More Recipes:
Paula Deen Vegetable Soup
Description
This delicious vegetable soup by Paula Deen is a quick and nutritious meal, perfect for cozy dinners or meal prep. Packed with hearty potatoes, vibrant green beans, and sweet corn, it’s a versatile dish made with simple ingredients you likely have at home.
Ingredients
Instructions
- Sauté the aromatics: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add chopped onions, carrots, and celery, and sauté for 4 minutes. Stir in the minced garlic and cook for 30 seconds, releasing its aroma.
- Add the base ingredients: Pour in chicken or vegetable broth and stir in diced tomatoes, potatoes, parsley, bay leaves, and thyme. Season generously with salt and freshly ground black pepper to taste.
- Simmer the soup: Bring the soup to a boil, then stir in the green beans. Reduce the heat to medium-low, cover the pot, and simmer for 20–30 minutes, or until the potatoes are nearly tender.
- Add the final vegetables: Stir in the corn and peas and cook for an additional 5 minutes, until all the vegetables are soft but not mushy.
- Serve warm: Remove the bay leaves and serve the soup hot, optionally garnished with extra parsley or a drizzle of olive oil for added flavor.
Notes
- Chop vegetables evenly: For the best texture and even cooking, make sure all your veggies are chopped to similar sizes, especially the potatoes and carrots. This helps them cook at the same rate.
- Don’t skip the sauté: Sautéing the onions, carrots, and celery before adding the broth adds depth and richness to the soup’s flavor. It’s a step worth the extra few minutes.
- Use fresh herbs if possible: Fresh parsley and thyme bring brighter, more vibrant flavors to the soup. If using dried herbs, remember they’re more concentrated, so use less.
- Season in layers: Add salt and pepper as you cook, not just at the end. This ensures every ingredient is properly seasoned and the soup has balanced flavor.
- Let it simmer: Don’t rush the simmering time. Letting the soup cook slowly allows the flavors to meld and the vegetables to become tender and delicious.
Paula Deen Vegetable Soup
