Pin Warm up your kitchen with a steaming bowl of Potato and Vegetable Soup. This hearty, comforting dish is brimming with tender potatoes and a medley of seasonal vegetables, making it the perfect nourishing meal to enjoy any time of year.
Pin This soup is a celebration of simple, savory flavors. By simmering a mix of carrots, celery, and onions with aromatic garlic and dried herbs, you create a rich, flavorful broth that perfectly complements the earthiness of the potatoes.
Ingredients
- 3 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 2 cloves garlic, minced
- 6 cups vegetable stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 2 tablespoons olive oil
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Step 1: Sauté Aromatics
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
- Step 2: Add Garlic
- Add the minced garlic and cook for 1 minute until fragrant.
- Step 3: Prepare Vegetables
- Stir in the potatoes, green beans, and zucchini. Cook for 2 minutes, stirring occasionally.
- Step 4: Season and Simmer
- Pour in the vegetable stock. Add the bay leaf, thyme, parsley, salt, and pepper. Stir to combine.
- Step 5: Cook
- Bring the mixture to a boil, then reduce heat. Cover and simmer for 20-25 minutes, or until the potatoes and vegetables are tender.
- Step 6: Finishing Touches
- Stir in the frozen peas and cook for 2-3 minutes more. Remove the bay leaf before serving.
- Step 7: Serve
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Zusatztipps für die Zubereitung
Using a large soup pot allows the vegetables to cook evenly. Always verify the ingredients in your vegetable stock to ensure it meets your specific gluten-free or allergen-free needs.
Varianten und Anpassungen
You can easily swap in your favorite seasonal vegetables, such as corn, spinach, or kale. For extra richness, stir in a splash of cream or a handful of grated cheese before serving. To make the dish vegan, ensure your stock is vegan-certified and avoid adding dairy.
Serviervorschläge
Serve this comforting soup with a side of rustic, crusty bread or a simple side salad for a complete and satisfying meal.
Pin With 210 calories per serving and plenty of nutritious vegetables, this Potato and Vegetable Soup is as healthy as it is delicious. Enjoy the cozy comfort of a home-cooked meal that is ready in under an hour.
Recipe Q&A
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stove.
- → What vegetables work best in this soup?
The recipe is very flexible. Root vegetables like parsnips, turnips, or sweet potatoes work beautifully. You can also add corn, spinach, kale, or bell peppers depending on what's in season.
- → How can I make this soup creamier?
Stir in a splash of heavy cream or coconut milk during the last 5 minutes of cooking. For a dairy-free option, blend a portion of the soup and return it to the pot.
- → Can I make this in a slow cooker?
Absolutely. Sauté the onions, carrots, and celery first, then add everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender.
- → What can I serve with this soup?
Crusty bread, garlic knots, or crackers are classic choices. A simple green salad with vinaigrette complements the hearty soup perfectly for a complete meal.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. The flavors often improve after a day or two. Reheat on the stove over medium heat, adding a splash of water or stock if needed.