45 Minute Vegetable Soup – thestayathomechef.com


Vegetable soup is perfectly seasoned with herbs and spices, and the variety of vegetables will fill you up and leave you oh so satisfied. Ready in just 45 minutes, you’re going to love this family favorite soup!

A ladleful of vegetable soup.

Soup’s on! We loved hearing that as a kid. Growing up, soups and stews were some of our favorite meals. One of the best parts was soaking in all of those yummy aromas as the soup simmered on the stove for hours at a time. And while we will always cherish those fond memories, we don’t have the time to hang out over our stovetop all day long. The good news is that it is totally possible to create a delicious soup without having to let it cook for hours on end! Vegetable soup is one of our go-to’s when we’re craving something simple yet comforting. The variety of vegetables can be adjusted to your personal taste preferences. The options of add-ins are endless — and you only need to allow it to cook for around 35 minutes. Easy, comforting, and filling, this is one of the best vegetable soup recipes out there.

Can I Use Frozen Vegetables?

Definitely! The most time consuming part about making this soup is definitely all of the prep work involved — that means there is a lot of cutting you’ll have to do, especially if you use fresh vegetables. You can substitute frozen veggies for nearly all of the fresh ingredients in this recipe. Most come precut! We will say that we prefer fresh potatoes over frozen. The waxy skin varieties tend to hold up best in soup!

Hearty Vegetable Soup Toppings:

Looking to make your soup a little extra special? Feel free to experiment with some additions and toppings to make it your own! Here are some ideas to inspire you:

  • Red pepper flakes or chili powder for extra heat
  • Parmesan or a dollop of sour cream just before serving

Can I Make a Creamy Vegetable Soup? 

Absolutely! We love a good creamy vegetable soup. You can find instructions here

Serving Suggestions:

Like most soups, this can be served as a meal on its own. You can also cook some pasta, noodles, or rice on the side to make it even more filling. To complete your meal, serve with:

Overhead view of vegetable soup in a pot.

Make Ahead and Freezing Tips:

We love to make this ahead of time and freeze it for later! It is perfect for weekends when we have a little bit of extra time on our hands. We like to whip up some freezer-friendly meals and then pull them out when we’re feeling lazy! To freeze, simply follow the recipe instructions and then allow the soup to cool completely. Place it in an airtight freezer-safe container and store in the freezer where it will keep for 4 to 6 months! To reheat, it’s best to simply let it thaw in the fridge overnight. Then, place it in a pan on your stovetop and heat at medium-high until it is completely warmed through, which should take around 5 to 10 minutes.

Storage and Reheating Instructions: 

Store any leftovers in an airtight container in the fridge for up to 3 days. We recommend that you reheat single servings in the microwave at 30-second increments until warmed through. You can also reheat on the stovetop at medium-high heat for 5 to 10 minutes as instructed above.

If you like this recipe, you may be interested in these other delicious soup recipes:

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A ladleful of vegetable soup.

Vegetable soup is perfectly seasoned with herbs and spices, and the variety of vegetables will fill you up and leave you oh so satisfied. Ready in just 45 minutes, you’re going to love this family favorite soup!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup onions chopped, about 1 medium onion
  • 1 cup celery chopped, about 3 ribs of celery
  • 1 cup carrots diced, about 4 carrots
  • 1 tablespoon minced garlic
  • 2 cups potatoes cubed, about 3 potatoes
  • 1 cup green beans chopped, fresh or frozen
  • 1 cup corn kernels fresh or frozen
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 (14.5 ounce) cans diced tomatoes undrained
  • 6 cups vegetable broth
  • Salt and pepper to taste

Instructions

  • Heat butter and olive oil in a dutch oven. Add onions, celery, and carrots. Cook for a few minutes till the onions soften, making sure not to brown them.

  • Add garlic, potatoes, green beans, and corn and sauté for 4-5 minutes. Add in the thyme and oregano.

  • Add canned tomatoes and broth and bring everything to a boil. Then reduce to a simmer and let simmer for 20-25 minutes.

Calories: 157kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1058mg | Potassium: 451mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4410IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 1mg

45 Minute Vegetable Soup



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