Hearty Potato and Vegetable Soup (Printable)

Tender potatoes and seasonal vegetables simmered in savory stock. Hearty, nourishing, and ready in 55 minutes.

# What You'll Need:

→ 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

→ Finishing Touches

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

# How To Make It:

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 Suggestions:

01 -
  • It tastes like someone who actually cares made your dinner, but honestly takes less effort than scrolling through your phone.
  • Your kitchen smells incredible while it simmers, and you get to actually relax instead of standing over the stove.
  • One pot means one cleanup, which is its own kind of magic on a busy weeknight.
02 -
  • Don't skip the initial sauté of the onion, carrot, and celery—this is where the real flavor happens, and rushing through it turns soup into hot vegetable water.
  • Cut everything roughly the same size so nothing overcooks while other vegetables are still crunchy, which I learned the hard way and will never forget.
  • Taste the soup twice: once before adding the peas and once at the end, because vegetables release water as they cook and you might need to adjust salt.
03 -
  • Invest in one good vegetable stock—it's the difference between soup that tastes homemade and soup that tastes like you bought it in a can.
  • Let the soup simmer gently rather than aggressively boiling, which keeps everything tender instead of falling apart into mush.
  • Add the peas right at the end so they stay bright green and taste fresh instead of turning gray and tired.
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