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Vegetable soup recipe with carrots, celery, green beans, zucchini, tomatoes and peas in a light broth

Homemade Vegetable Soup (Classic Brothy Recipe)

Classic homemade vegetable soup with carrots, celery, green beans, diced tomatoes, zucchini and peas in a light vegetable broth. No dairy cream, pasta or potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 estimated bowls
Ingredients Method Notes

Ingredients
  

Vegetables and broth
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots washed and cut into small pieces
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 cup green beans trimmed and cut into bite-sized pieces
  • 1 can (14.5 oz) diced tomatoes with juices
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried Italian herb blend or thyme and oregano
  • 1 medium zucchini diced
  • 1 cup frozen green peas
  • salt and black pepper to taste after simmering
  • 1 tablespoon fresh parsley chopped, optional

Method
 

Stovetop method
  1. Wash and dice onion, carrots, celery, and zucchini. Mince garlic; trim and cut green beans.
  2. In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery and cook about 6–8 minutes, stirring occasionally. Add garlic for about 30 seconds.
  3. Add diced tomatoes and their juices, vegetable broth, green beans and dried herbs. Bring to a gentle boil, then simmer about 12–15 minutes or until firmer vegetables are nearly tender.
  4. Add zucchini and simmer for roughly 6–8 minutes. Add frozen peas during the last 3–4 minutes to heat through; adapt timing to actual vegetable tenderness.
  5. Taste before adding salt because broth sodium varies. Adjust with salt and pepper if needed, garnish with optional fresh parsley and serve hot. Refrigerate leftovers promptly.

Notes

Research-based editorial adaptation of University of Maryland Extension and West Virginia University Extension Garden Vegetable Soup, with other vegetables informed by general extension soup frameworks. Vegetable Dips has not independently kitchen-tested this exact combination, timings, or estimated six-bowl yield. This recipe contains tomato; it is not tomato-free or suitable for a low-acid requirement. Refrigerate leftovers promptly, use them within 3–4 days and reheat thoroughly to 165°F (74°C).