Vegetable Soup edit


by: cooking_bird

How to make a healthy and creamy vegetable soup to warm you up this winter!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

2 tablespoons olive oil

1 large yellow onion, chopped

2 carrots, chopped

2 stalks celery chopped

3 cans (14.5 ounce) low-sodium chicken broth

1/2 pound Yukon gold potatoes, cut into 1-inch chunks (peel first, if desired)

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

1/2 teaspoon kosher salt

1 can (14.5 ounce) diced tomatoes

1/4 pound green beans, cut into 1-inch pieces

1 cup chopped broccoli Grated Parmesan (optional)

1 baguette, sliced and toasted (optional)

Nutrition Facts
Vegetable Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 461

  • Total Fat: 12 g
  •     Saturated Fat: 2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 700.5 mg
  • Total Carbs: 80.6 g
  •     Dietary Fiber: 17.3 g
  •     Sugars: 44.4 g
  • Protein: 23.6 g

how is this calculated?

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1 Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes.

2 Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil.

3 Reduce heat, cover partially, and simmer for 15 minutes. Add the tomatoes, beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes.

4 To serve, ladle the soup into bowls. Sprinkle with the Parmesan and serve with the baguette slices, if desired.

5 And the next time, try...

6 Making an ad hoc minestrone. When you add the potatoes to the pot, also include one 15-ounce can of cannellini beans (drained), 1/2 a head of cabbage (shredded), and a handful of macaroni or broken spaghetti.

Cooks' note:
TIP: When it comes to cooking, the gold standard of potatoes is, well, the Yukon gold. Not only does it have a rich, buttery flavor but it also retains its shape during heating making it terrific for soups, stews, roasts and mashes.

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