Potato and Vegetable Soup (Printer version)

A hearty bowl of tender potatoes and mixed vegetables in a seasoned broth, ready in under an hour.

# What You'll Need:

→ 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 - ½ 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened.
02 - Add minced 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 and 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 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 Advice:

01 -
  • The vegetables can be swapped based on whatever is looking sad in your crisper drawer, making this the ultimate practical recipe for reducing food waste.
  • The broth develops this golden richness that somehow tastes like it took hours, not minutes, to create.
02 -
  • Adding salt at the beginning allows it to permeate the vegetables, but be cautious if your stock already contains sodium – I once made a batch so salty it was barely edible.
  • The soup tastes even better the next day when the flavors have had time to deepen and meld overnight in the refrigerator.
03 -
  • For a thicker consistency without adding cream, puree about one-quarter of the soup using an immersion blender, then stir it back into the pot – it creates a silky texture while maintaining chunks of vegetables.
  • Cut all vegetables roughly the same size to ensure they cook evenly and each spoonful has a perfect balance of ingredients.
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