Description
Experience the ultimate comfort with this hearty, nutrient-packed vegetable soup. Featuring tender russet potatoes, a robust tomato-based broth, and a colorful medley of vegetables, this recipe is designed for busy weeknights. It is simple to prepare, budget-friendly, and perfect for meal prepping. Enjoy a bowl of wholesome, garden-fresh goodness that comes together in less than an hour, making it an ideal choice for a nourishing family dinner.
Ingredients
1 tbsp olive or vegetable oil
1 cup onion, diced small
1 tbsp minced garlic
32 oz vegetable broth
3 cups russet potatoes, cubed into 1-inch pieces
14.5 oz petite diced tomatoes (with juices)
8 oz tomato sauce
1 tsp dried parsley
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper to taste
16 oz frozen mixed vegetables (peas, carrots, and corn)
Instructions
Heat the oil in a large soup pot over medium heat.
Add the diced onions and cook for one to two minutes until translucent.
Stir in the minced garlic and cook for thirty seconds until fragrant.
Add the vegetable broth, cubed potatoes, diced tomatoes, tomato sauce, and seasonings to the pot.
Bring the mixture to a boil over medium-high heat.
Reduce heat to low and simmer for 15-20 minutes or until potatoes are fork-tender.
Stir in the frozen mixed vegetables and cook for an additional 5-10 minutes until heated through.
Season with extra salt and pepper to taste before serving.
Notes
This soup is freezer-friendly and can be stored in airtight containers for up to 3 months. For a heartier version, you can add cooked lentils or beans. Always use vegetable broth to ensure the dish remains strictly vegetarian.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop Simmer
- Cuisine: American