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One-Pot Vegetable Soup

One-Pot Vegetable Soup

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Total Time 1 hour
Servings: 6 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 carrots peeled and sliced
  • 3 stalks celery 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 green beans chopped (fresh or frozen)
  • 1 cup frozen corn
  • 1 (15 ounce) can cannellini beans rinsed and drained
  • 1 cup fresh spinach chopped

Equipment

  • Large pot or Dutch oven

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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
  6. Cover the pot and continue to simmer for another 15-20 minutes, or until the potatoes are fork-tender.
  7. 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
  8. Finally, stir in the fresh spinach. Cook just until the spinach has wilted, which should only take 1-2 minutes.
    1 cup fresh spinach
  9. 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

Notes

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.
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