Potato and Vegetable Soup (Print Version)

A comforting soup brimming with tender potatoes and seasonal vegetables in a rich, savory broth.

# Ingredient List:

→ Vegetables

01 - 3 medium potatoes, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 medium onion, chopped
05 - 1 zucchini, diced
06 - 1 cup green beans, cut into 1-inch pieces
07 - 2 cloves garlic, minced

→ Broth & Seasonings

08 - 6 cups vegetable stock
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt

→ Finishing Touches

14 - 2 tablespoons olive oil
15 - 1 cup frozen peas
16 - Fresh parsley, chopped, for garnish

# Recipe Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in potatoes, green beans, and zucchini. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable stock. Add bay leaf, thyme, parsley, salt, and pepper. Stir to combine.
05 - Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes, or until potatoes and vegetables are tender.
06 - Stir in frozen peas and cook for 2-3 minutes more. Remove bay leaf.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • It is incredibly versatile, allowing you to use whatever seasonal vegetables you have in your pantry.
  • The preparation is simple and straightforward, making it perfect for beginners and busy weeknights.
  • Naturally vegetarian and easily made gluten-free or vegan with just a few small adjustments.
02 -
  • Adding frozen peas at the very end ensures they stay bright green and don't become mushy.
  • Always taste and adjust your salt and pepper after simmering, as the flavors concentrate during cooking.
  • Store leftovers in an airtight container in the fridge for up to 3 days; the flavors often improve overnight!
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