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I'm Pat! I have been living a vegan lifestyle for a year now. Click 'more' to learn about my story.

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Vegetable Soup

This is a great soup to make on the weekend so you can have it for lunches during the week or for an after school snack. I got this recipe from the Cooking Classy website. I made some change and additions. Instead of the thyme I used oregano and also added more Italian seasonings. I also added some tomato paste to give it extra flavor. I also added chopped kale, canellini beans and zucchini.

Vegetable Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: About 7 servings


  • 2 1/2 Tbsp olive oil

  • 1 1/2 cups chopped yellow onion (1 medium)

  • 2 cups peeled and chopped carrots (about 4)

  • 1 1/4 cups chopped celery (about 3)

  • 4 cloves garlic, minced

  • 4 (14.5 oz) cans or vegetable broth

  • 2 (14.5 oz) cans diced tomatoes (undrained)

  • 2 tbsp tomato paste

  • 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)

  • 1/3 cup chopped fresh parsley

  • 2 bay leaves

  • 1/2 tsp dried thyme

  • Salt and freshly ground black pepper

  • 1 1/2 cups chopped frozen or fresh green beans

  • 1 1/4 cups frozen or fresh corn

  • 1 cup frozen or fresh peas


  • Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Add the tomato paste and stir in cooking for about a minute. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.

  • Recipe Source: Cooking Classy

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