This One-Pot Vegetable Soup is the ultimate weeknight savior, delivering a hearty and healthy meal with minimal effort. Its beauty lies in its simplicity, making it a perfect go-to for busy individuals and families seeking a delicious and nutritious option without the fuss of multiple pots and pans.
Key Ingredients for One-Pot Vegetable Soup :
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1 (28 ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 2 medium potatoes, peeled and diced
- 1 cup chopped green beans (fresh or frozen)
- 1 cup frozen corn
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped fresh spinach
How to Make One-Pot Vegetable Soup
Experience the joy of a flavorful, satisfying stew without the culinary commitment. This One-Pot Vegetable Soup is incredibly easy to make, bursting with fresh vegetable goodness, and comes together in under an hour, perfect for those days when time is of the essence.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add Root Vegetables and Spices: Stir in the sliced carrots and celery and cook for another 5 minutes until they begin to soften. Add the minced garlic, dried thyme, dried rosemary, black pepper, and salt. Cook for 1 minute more until fragrant, stirring constantly.
- Incorporate Tomatoes and Broth: Pour in the undrained diced tomatoes and the vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Simmer the Base: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. This allows the flavors to meld beautifully.
- Add Potatoes and Beans: Add the diced potatoes and the rinsed and drained cannellini beans to the pot. Stir everything together.
- Cook Until Tender: Cover the pot and continue to simmer for another 15-20 minutes, or until the potatoes are fork-tender.
- Add Green Beans and Corn: Stir in the chopped green beans and frozen corn. Cook for an additional 5 minutes, or until the vegetables are heated through and tender-crisp.
- Wilt the Spinach: Finally, stir in the fresh spinach. Cook just until the spinach has wilted, which should only take 1-2 minutes.
- Taste and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot One-Pot Vegetable Soup into bowls and serve immediately.
Why You’ll Love This One-Pot Vegetable Soup
Prepare to fall head over heels for this One-Pot Vegetable Soup, a true champion of cozy, nourishing meals. Its star quality is its incredible convenience, bringing a vibrant medley of vegetables to your table with minimal cleanup, unlike a traditional layered stew that can involve multiple steps. Plus, the budget-friendly nature of using everyday vegetables and pantry staples makes it a smart choice for delicious home-cooked meals without breaking the bank. Imagine the comforting aroma and the satisfying depth of flavor, enhanced by simple yet impactful seasonings that truly sing. This isn’t just soup; it’s a hug in a bowl, a testament to how simple ingredients can create something truly spectacular.
With every spoonful, you’ll discover a delightful balance of textures, from the tender potatoes to the slight bite of the green beans, all swimming in a rich, savory broth. It’s the perfect canvas for your favorite toppings, whether you enjoy a sprinkle of fresh parsley, a dollop of sour cream, or a crusty piece of bread for dipping. Don’t just dream about a comforting, healthy, and easy-to-make meal; bring this One-Pot Vegetable Soup to life in your own kitchen tonight!
Storing and Reheating Tips
Leftover One-Pot Vegetable Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the desired portion in a saucepan over medium heat and warm gently until heated through. You can also microwave it for a quick reheat. For longer storage, you can freeze the soup in freezer-safe containers or bags for up to 2-3 months. Allow frozen soup to thaw in the refrigerator overnight before reheating.
Final Thoughts
This One-Pot Vegetable Soup is the epitome of comfort and simplicity. Give it a try for a wholesome and delicious meal that’s as easy to make as it is to enjoy, and you won’t be disappointed!
One-Pot Vegetable Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.1 tablespoon olive oil, 1 large onion
- Stir in the sliced carrots and celery and cook for another 5 minutes until they begin to soften. Add the minced garlic, dried thyme, dried rosemary, black pepper, and salt. Cook for 1 minute more until fragrant, stirring constantly.3 carrots, 3 stalks celery, 2 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/4 teaspoon salt
- Pour in the undrained diced tomatoes and the vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.1 (28 ounce) can diced tomatoes, 6 cups vegetable broth
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. This allows the flavors to meld beautifully.
- Add the diced potatoes and the rinsed and drained cannellini beans to the pot. Stir everything together.2 medium potatoes, 1 (15 ounce) can cannellini beans
- Cover the pot and continue to simmer for another 15-20 minutes, or until the potatoes are fork-tender.
- Stir in the chopped green beans and frozen corn. Cook for an additional 5 minutes, or until the vegetables are heated through and tender-crisp.1 cup green beans, 1 cup frozen corn
- Finally, stir in the fresh spinach. Cook just until the spinach has wilted, which should only take 1-2 minutes.1 cup fresh spinach
- Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot One-Pot Vegetable Soup into bowls and serve immediately.1/4 teaspoon black pepper, 1/4 teaspoon salt