30-Minute Hearty Homemade Vegetable Soup (Easy & Customizable)
This 30-Minute Hearty Homemade Vegetable Soup is loaded with potatoes, zucchini, corn, and classic aromatics simmered in a rich vegetable broth. It’s fast, nourishing, vegan-friendly, and completely customizable—perfect for busy weeknights.
Equipment
- large stockpot or Dutch oven
- Wooden spoon
- Chef’s Knife
- Cutting board
Ingredients
- 0.25 cup olive oil
- 1 yellow onion, chopped
- 4 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth, plus more as needed
- 2 cans (14 oz) diced tomatoes, undrained
- 3 medium potatoes (Russet or Yukon Gold), peeled and diced
- 2 medium zucchini, chopped
- 2 bay leaves
- 0.5 tsp dried thyme
- 0.5 tsp salt
- freshly ground black pepper, to taste
- 1.25 cups frozen corn kernels
- 0.33 cup chopped fresh parsley
Instructions
- Heat olive oil in a large stockpot over medium heat. Add onion, celery, and carrots. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute.
- Add diced tomatoes (undrained), potatoes, zucchini, vegetable broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer covered for 30 minutes, or until potatoes are tender.
- Stir in frozen corn and cook 5 minutes longer. Remove bay leaves. Adjust seasoning and stir in parsley before serving.
Notes
Russet potatoes naturally thicken the soup, while Yukon Gold potatoes hold their shape better. Add extra broth if a thinner consistency is desired.