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Pot of Vegetable Soup on a wooden table from overhead.
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4.50 from 2 votes

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