Potato and Vegetable Soup (Print)

A comforting bowl of tender potatoes and mixed vegetables simmered in aromatic vegetable stock for a nourishing meal.

# Components:

→ 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, green beans, and zucchini. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable stock. Add bay leaf, dried thyme, dried parsley, salt, and black 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 before serving.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Chef Secrets:

01 -
  • It is packed with a variety of textures from tender zucchini and green beans to hearty potatoes.
  • The recipe is simple to follow and uses easy-to-find, wholesome ingredients.
  • It is naturally vegetarian and easily adaptable for gluten-free and vegan diets.
02 -
  • Cut your potatoes and vegetables into uniform sizes to ensure they all finish cooking at the same time.
  • Don't skip sautéing the vegetables first; it helps build a deeper flavor base for the broth.
  • Add the frozen peas at the very end to keep them from getting mushy and to preserve their bright color.
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