Photo: Maura McEvoy
Prep Time
20 Mins
Other Time
20 Mins
Yield
Makes 4 servings

Fresh, healthy, and versatile, this 5-star vegetable soup recipe is quick and easy to make. Serve with crusty French bread for a satisfying meal.

How to Make It

Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes. Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes.

Add the tomatoes, green beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes. Ladle the soup into bowls, sprinkle with the Parmesan (if using), and serve with the baguette slices (if using).

Next Time, Try... Making an improvised minestrone. When you add the potatoes to the pot, also include one 15-ounce can of cannellini beans (drained), 1/2 head of cabbage (shredded), and a handful of macaroni or broken spaghetti.

Ratings & Reviews

Jkokochak's Review

susanmiller09
January 02, 2011
This is a great soup and easily versatile. I have added small pasta instead of potatoes and then topped with avocado slices, soft chopped up mexican cheese, and prepared tortilla strips (bagged salad and soup topping styles) to create a version of Tortilla soup. Awesome.

Bjasper's Review

Bjasper
February 01, 2010
Great simple entree! I added sweet potatoes instead of Yukon potatoes and it added a tinge of sweetness. I also substituted cabbage for the broccoli, adding it with 5 minutes left. The green beans took longer to cook than 10 minutes. Loved it!

Daniellelee's Review

hdharding
November 23, 2009
This was sooo tasty, I loved it. My husband and I ate this for three meals. Will make again and again. I made it as it was written and served with Cheddar bread. TASTY!

hdharding's Review

Jkokochak
April 27, 2009
You could do anything with this recipe, I found it very tasty as is, but could think of a ton of different ways to change it up. You always need a good simple meal to keep around when you have been indulging too much on too rich foods!

susanmiller09's Review

Daniellelee
March 15, 2009
This recipe was delicious! I will definitely share this recipe with others and make it again. I added peas and corn instead of broccoli and green beans. Next time I will add green beans to it. I used regular Idaho potatoes because I did not have Yukon Gold. My husband thought there was a little too much thyme, but I thought it was seasoned just right.