Old-Timey Vegetable Soup

Byzitouni

🛒 What You’ll Need

  • 2 tbsp Olive oil or butter 🫒🧈
  • 1 Large onion, diced 🧅
  • 3 cloves Garlic, minced 🧄
  • 2 cups Carrots, sliced into rounds or batons 🥕
  • 2 cups Potatoes, cubed 🥔
  • 1 cup Green beans, trimmed and snapped 🎋
  • 1 cup Sweet corn (frozen, fresh, or canned) 🌽
  • 1 can (15 oz) Kidney beans or Cannellini beans, rinsed and drained 🫘
  • 1 can (14.5 oz) Diced tomatoes (with the juice!) 🍅
  • 6 cups Vegetable or beef broth 🥣
  • 1 tsp Dried thyme & 1 tsp Dried oregano 🌿
  • 2 Bay leaves 🍃
  • Salt & Black pepper to taste 🧂🖤
  • Optional: A splash of soy sauce or Worcestershire for extra depth! 🍶

👩‍🍳 Instructions

  1. Sauté the Aromatics: In a large Dutch oven or soup pot, heat the oil over medium heat. Add the onion and carrots, cooking for 5 minutes until softened. Stir in the garlic and cook for 1 more minute until fragrant. 🧅🥕🧄🔥
  2. Build the Base: Add the potatoes, green beans, and diced tomatoes. Pour in the broth and add your bay leaves, thyme, oregano, salt, and pepper. 🥔🍅🍃🌪️
  3. Simmer with Love: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the potatoes and carrots are perfectly fork-tender. ⏲️💨♨️
  4. Add the Final Veggies: Stir in the corn and the beans. Simmer for another 5–10 minutes so all those flavors can get to know each other! 🌽🫘🤝✨
  5. Adjust & Serve: Remove the bay leaves. Taste and add more salt or pepper if needed. Ladle a big, steaming portion into a bowl as seen in the photo! 🥄🌊👑
  6. The Perfect Pair: Serve it hot with a side of crusty bread or crackers for the ultimate dipping experience. 🍞😋🥖

🔥 Pro Tips:

  • The “Flavor” Secret: If you have a Parmesan cheese rind, toss it into the pot while simmering! It adds a rich, savory “umami” punch that makes the broth incredible. 🧀🛡️💎
  • The “Zero Waste” Hack: This soup is the perfect “fridge cleaner.” Toss in any leftover veggies like zucchini, peas, or spinach during the last few minutes of cooking! 🥒🍃🎯

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