Step 1: Prep Your Vegetables

Wash and prepare all your vegetables: dice the onion, mince the garlic, peel and chop carrots into half-moons or rounds, chop celery into small pieces, dice potatoes into bite-sized cubes, cut green beans into 1-inch pieces, and dice zucchini. Having everything prepped and ready makes the cooking process smooth and enjoyable. This “mise en place” (everything in its place) is key to stress-free cooking!

Step 2: Sauté the Aromatics

Heat olive oil in a large soup pot or Dutch oven over medium heat. Once shimmering, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant. This step builds the flavor foundation of your soup by caramelizing the onions and blooming the garlic’s aroma. Don’t skip this—raw onion and garlic don’t taste as good!

Step 3: Add Harder Vegetables

Add the carrots, celery, and potatoes to the pot. Stir well to coat with the oil and aromatics. Cook for about 5 minutes, stirring occasionally. This gives the harder vegetables a head start since they take longer to cook than softer vegetables. The vegetables will start to develop more flavor as they sauté slightly in the aromatic oil.

Step 4: Add Liquids and Seasonings

Pour in the vegetable broth and add the canned diced tomatoes (with their juice). Stir in the bay leaves, thyme, basil, oregano, salt, pepper, and red pepper flakes if using. Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low and let it simmer. The boil helps integrate flavors quickly, then the simmer gently cooks everything to tender perfection.

Step 5: Simmer Until Tender

Cover the pot partially (leave a small gap for steam to escape) and simmer for 15-20 minutes, stirring occasionally, until the carrots and potatoes are tender when pierced with a fork. The vegetables should be soft but not mushy, and the broth will be infused with their flavors. Taste the broth and adjust seasoning with more salt and pepper if needed.

Step 6: Add Quick-Cooking Vegetables

Add the green beans and zucchini to the pot. If using corn, cabbage, or beans, add them now too. Simmer for an additional 8-10 minutes until all vegetables are tender and cooked through. Zucchini and green beans cook quickly, so adding them later prevents them from becoming mushy. You want distinct vegetable pieces, not vegetable mush!

Step 7: Final Touches

If adding leafy greens like spinach or kale, stir them in now and cook just until wilted (1-2 minutes). If using pasta, add it earlier in step 5 so it has time to cook (follow package directions for timing). Remove and discard the bay leaves—they’ve done their job of infusing flavor. Taste the soup one final time and adjust seasonings as needed. Some people like more salt, others like more herbs—make it yours!

Step 8: Serve and Enjoy

Ladle the hot vegetable soup into bowls. Garnish with fresh chopped parsley, a drizzle of olive oil, a squeeze of lemon juice, or grated Parmesan if not keeping it vegan. Serve with crusty bread, crackers, or grilled cheese sandwiches. Enjoy this nourishing, comforting bowl of goodness!