Soups & creams
Vegetable Soup with Potatoes and Green Beans
Homemade vegetable soup with a clear broth, potatoes, carrots, zucchini, green beans and tomatoes. Made in one pot, serves 6.
- Total time
- 65 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- International
Ingredients
For the sofrito
For the soup
Method
Prepare the ingredients
Wash the vegetables well and have ready 1 large onion, 3 garlic cloves, 3 carrots, 2 celery stalks, 2 potatoes, 3 ripe tomatoes, 1 zucchini, 200 g green beans, parsley, 2 liters of vegetable broth, olive oil, salt and pepper.
Chop the vegetables
Mince the onion and garlic finely. Cut the carrot and celery into ½ cm cubes, and the potatoes, zucchini and tomatoes into 1 cm cubes. Cut the green beans into 1 cm pieces and chop the parsley.
Make the sofrito
Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion, garlic, carrot and celery with a pinch of salt and cook for 8 minutes, stirring, until the onion is translucent.
Add tomatoes, potatoes and broth
Add the tomatoes and potatoes, stir for 2 minutes and pour in the 2 liters of hot broth. Raise the heat until it comes to a boil.
Simmer covered
Lower to low heat, partially cover the pot and cook for 15 minutes, until the potatoes are almost tender.
Add zucchini and green beans
Add the zucchini and green beans. Add the rest of the teaspoon of salt and the pepper, and cook for 10 minutes over low heat.
Stir and check
Stir with a wooden spoon and pierce a potato and a bean: they should be tender but whole. If they are still firm, cook for 3 to 5 more minutes.
Taste and serve
Taste the broth and adjust the salt and pepper. Turn off the heat, stir in the chopped parsley and serve the soup piping hot.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (about 400 ml)
- Protein
- 4.7 g
- Carbohydrates
- 28 g
- Fat
- 5.4 g
- Sodium
- 643 mg
Estimate per serving. Sodium depends mostly on the broth and the salt you add; with store-bought broth it can be higher.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This vegetable soup starts with a sofrito of onion, garlic, carrot and celery, then simmers in a clear broth with potatoes, tomatoes, zucchini and green beans. The vegetables stay in small, tender pieces, and fresh parsley goes in at the end.
It takes 20 minutes of prep and 45 of cooking. It serves 6.
Frequently asked questions
How long does vegetable soup take to cook?
About 45 minutes in total: 8 for the sofrito, 15 until the potatoes are almost tender, and 10 more with the zucchini and green beans.
Can you freeze vegetable soup?
Yes, for up to 3 months in closed containers. After thawing, the potatoes are a little softer, but the flavor holds.
Which vegetables can I swap in the soup?
You can swap the zucchini or green beans for peas, spinach, cabbage or sweet potato. Add the firmer vegetables first and the more tender ones at the end.
