If you are craving a comforting, nourishing bowl of goodness that hits all the right notes, look no further than this Hearty Vegetable Soup with Potatoes and Green Beans Recipe. It’s packed with tender golden potatoes, crisp green beans, and a colorful mix of vegetables simmered in a flavorful broth. Every spoonful delivers warmth and wholesome flavor, making it the perfect meal to cozy up with on chilly days or anytime you want a deliciously satisfying veggie-packed dish. This soup blends simple ingredients into a symphony of taste and texture that feels like a big, warm hug in a bowl.
Ingredients You’ll Need
Gathering the right ingredients for this soup is easy, and each one plays a crucial role in creating the rich flavors and inviting textures. From the earthy potatoes that add heartiness to the fresh green beans that bring a pop of vibrant color, these ingredients form the foundation of this delightful meal.
- Olive oil: Use quality olive oil for a rich, smooth base to sauté your vegetables.
- Yellow onion (chopped): Adds sweetness and depth when softened in the pan.
- Carrots (peeled and chopped): Give natural sweetness and a lovely orange hue.
- Celery (chopped): Adds a subtle earthiness and crunch in the early cooking stage.
- Garlic (minced): Brings warmth and fragrant aroma to every bite.
- Diced tomatoes (undrained, 2 cans): Adds acidity and juiciness to brighten the soup.
- Golden potatoes (cut into 1 inch cubes): Provide hearty texture and soak up all the delicious broth.
- Chicken broth: Creates the flavorful liquid base that ties everything together.
- Parsley: Fresh and dried parsley inject a lightly herbal note.
- Bay leaves: Infuse the soup with subtle aromatic complexity.
- Thyme: Brings earthy, slightly minty undertones.
- Salt and pepper: Essential for seasoning and enhancing the natural flavors.
- White wine vinegar: A splash adds a pleasant tang and freshness.
- Frozen peas: Sweet bursts of green that balance the earthier veggies.
- Frozen green beans: Crisp-tender beans that provide color and a satisfying bite.
- Frozen corn: Adds subtle sweetness and a pop of texture.
- Fresh parsley for garnish: Brightens the final presentation and flavor.
How to Make Hearty Vegetable Soup with Potatoes and Green Beans Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a sturdy dutch oven over medium heat. Once shimmering, add the chopped onions, carrots, and celery. Cooking these down gently for 5 to 7 minutes softens the vegetables and builds a flavorful base. The aromas at this stage will already have your kitchen feeling warm and inviting.
Step 2: Add Garlic
Next, toss in the minced garlic and stir frequently for about a minute. This quick step ensures the garlic doesn’t burn but releases its fragrant oils, boosting the soup’s complexity.
Step 3: Build the Broth
Now stir in the cubed potatoes, diced tomatoes with their juices, and the chicken broth. These ingredients bring body and depth to the soup, with the potatoes starting to soak up the savory flavors while the tomatoes add brightness and color.
Step 4: Season and Simmer
Add the parsley, bay leaves, thyme, and a generous pinch of salt and pepper. Don’t forget the splash of white wine vinegar, which lifts the dish with subtle acidity. Bring everything to a gentle boil, then reduce the heat to simmer and cover the pot. Let the soup cook gently for 25 minutes, allowing the potatoes to soften thoroughly and the flavors to meld beautifully.
Step 5: Add the Frozen Veggies
Uncover the pot and add the frozen peas, corn, and green beans. These vibrant vegetables only need 5 to 7 minutes to cook through, preserving their color and a slight snap that makes the soup lively and fresh.
Step 6: Finish and Serve
Once everything is tender and perfectly combined, remove the soup from heat and fish out the bay leaves to discard. Finally, sprinkle fresh parsley on top for a delightful pop of green and freshness. Your Hearty Vegetable Soup with Potatoes and Green Beans Recipe is now ready to warm you up from the inside out.
How to Serve Hearty Vegetable Soup with Potatoes and Green Beans Recipe
Garnishes
Fresh parsley is the classic finishing touch, but you can also add a dollop of sour cream or a sprinkle of grated Parmesan for extra indulgence. A grind of freshly cracked black pepper never hurts either.
Side Dishes
This soup goes wonderfully with crusty bread or saltine crackers. Their crunch perfectly balances the soft, tender veggies, making for a satisfying meal that leaves you content and nourished.
Creative Ways to Present
Try serving the soup in rustic bread bowls for a fun, edible presentation. Alternatively, drizzle some good quality olive oil or a swirl of pesto on top to add a gourmet touch that will wow your family or guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing the flavors to deepen even more overnight.
Freezing
This Hearty Vegetable Soup with Potatoes and Green Beans Recipe freezes beautifully. Portion it out into freezer-safe containers or bags, and freeze for up to 3 months. Just be sure to leave room for expansion and thaw thoroughly before reheating.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally. If it seems too thick, add a splash of broth or water to loosen it up. Microwaving works well too—just cover and heat in intervals, stirring in between to ensure even warming.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth, and the soup will still be just as flavorful and comforting.
What type of potatoes work best?
Golden or Yukon potatoes are ideal because they hold their shape well and become beautifully tender without turning mushy.
Can I use fresh green beans instead of frozen?
Yes, fresh green beans can be used. Add them in the last few minutes of cooking, just as you would the frozen ones, to maintain their bright color and crisp texture.
Is it possible to make this soup in a slow cooker?
Definitely! Start by sautéing the aromatics on the stove, then transfer all ingredients to the slow cooker. Cook on low for about 6 hours or until vegetables are tender, adding the frozen veggies during the last 30 minutes.
How can I make this soup more filling?
Add cooked beans like cannellini or kidney beans for extra protein and fiber, or toss in some cooked pasta or rice right before serving.
Final Thoughts
This Hearty Vegetable Soup with Potatoes and Green Beans Recipe is a genuine crowd-pleaser that is both simple and soul-satisfying. Whether you’re cooking for family, friends, or just yourself, it’s sure to become one of those beloved go-to recipes that you reach for again and again. Give it a try and enjoy the comforting, wholesome flavors that celebrate vegetables in all their glory.
