Go Back
–+ servings
Pot of Vegetable Soup on a wooden table from overhead.
Print Recipe
No ratings yet

Homestyle Vegetable Soup

This Homestyle Vegetable Soup is warm, cozy, and packed with good stuff! Tender vegetables, potatoes, beans, and sweet corn simmer together in a rich tomato broth for a simple soup the whole family will love. Grab some crusty bread and make it a meal!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Keyword: Homestyle Vegetable Soup
Servings: 6 people
Calories: 253kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 ribs celery, diced
  • 1 tablespoon garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes, optional
  • 6 cups (48 ounces) vegetable broth
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
  • 2 medium Yukon Gold potatoes, diced (about 2 cups)
  • 1 can (15.5 ounces) Great Northern beans, drained, rinsed
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup (165 g) frozen corn
  • 2 cups (60 g) fresh baby spinach, or chopped kale
  • 1 tablespoon lemon juice
  • ¼ cup fresh parsley, chopped

Instructions

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the garlic and cook for 1 minute. Stir in the tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens slightly.
  • Pour in the vegetable broth and fire-roasted tomatoes with their juices. Add the potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15 to 18 minutes, or until the potatoes are nearly tender.
  • Stir in the beans, green beans, and corn. Simmer uncovered for 8 to 10 minutes, or until the green beans are tender.
  • Stir in the spinach and cook for 1 to 2 minutes, or until wilted. If using kale, cook until tender, about 3 to 5 minutes.
  • Remove the pot from the heat. Stir in the lemon juice and parsley. Add salt to taste.
  • Serve hot.

Nutrition

Serving: 1portion | Calories: 253kcal