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Vegetable soup with potatoes: large potato cubes, carrots, green beans, peas and corn in golden broth

Vegetable Soup with Potatoes (Hearty Brothy Bowl)

Potato-forward vegetable soup with tender cubes of potato, carrot, celery, green beans, corn and peas in a light savory vegetable broth. No dairy, tomatoes or blending.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 estimated generous bowls
Ingredients Method Notes

Ingredients
  

For the potato vegetable soup
  • 1 tablespoon olive oil for sautéing vegetables
  • 1 medium yellow onion diced
  • 2 medium carrots peeled if desired, diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 large russet potatoes about 3 cups diced into roughly 1/2-inch cubes
  • 4 cups low-sodium vegetable broth check ingredients and sodium content
  • 1 cup frozen cut green beans
  • 1 cup frozen sweet corn
  • 1 cup frozen green peas
  • 1/2 teaspoon dried thyme
  • salt and freshly ground black pepper to taste after simmering
  • fresh parsley optional garnish

Method
 

Stovetop method
  1. Wash produce and dice onion, carrots and celery. Peel potatoes if preferred and cut into roughly 1/2-inch cubes. Mince garlic. Keep the frozen green beans, corn and peas ready for later.
  2. Heat olive oil in a large soup pot over medium heat. Add onion, carrots and celery, stirring occasionally for about 5 minutes until they begin to soften. Add garlic and stir for about 30 seconds.
  3. Add the diced potatoes and low-sodium vegetable broth, bring to a simmer, then reduce heat and cover. Simmer approximately 10–15 minutes, until the cubes start to soften but have not fallen apart.
  4. Stir in frozen green beans, corn, peas and dried thyme. Simmer for another 10–15 minutes, checking that the potato cubes and beans are fully tender and the frozen vegetables are heated through. Times vary with the cuts and your stove.
  5. Taste the broth before adding salt or pepper; packaged broths vary in sodium. Ladle into bowls with the intact potato cubes and finish with optional parsley. Refrigerate leftovers promptly.

Notes

Research-based editorial adaptation drawing principally on Taste of Recipe's Potato Vegetable Soup (2026) and supported by Cooking Classy's Vegetable Soup for timing and late-added vegetables. The recipe is not independently kitchen-tested by Vegetable Dips; the 4-serving yield and 45-minute planning time are estimates. The recipe contains no tomatoes, dairy, beans or pasta. Keep potato cubes intact: do not mash or blend; if seeking creamy soup, see the separate Creamy Vegetable Soup article. Refrigerate promptly within 2 hours (1 hour above 90°F / 32°C), store at or below 40°F for 3–4 days, and reheat leftovers to 165°F (74°C).