Potato and Vegetable Soup (Printable)

A nourishing bowl brimming with tender potatoes and seasonal vegetables in aromatic vegetable broth.

# What Goes In:

→ Vegetables

01 - 3 medium potatoes, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 medium onion, chopped
05 - 1 medium zucchini, diced
06 - 1 cup green beans, cut into 1-inch pieces
07 - 2 cloves garlic, minced

→ Broth & Seasonings

08 - 6 cups vegetable stock
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt

→ Finishing Touches

14 - 2 tablespoons olive oil
15 - 1 cup frozen peas
16 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in potatoes, green beans, and zucchini. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable stock. Add bay leaf, thyme, parsley, salt, and pepper. Stir to combine.
05 - Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes until potatoes and vegetables are tender.
06 - Stir in frozen peas and cook for 2-3 minutes more. Remove bay leaf.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight dinners feel effortless without sacrificing real nourishment.
  • The vegetables soften into tender bites while the broth absorbs all their natural sweetness, creating comfort in a bowl.
  • One pot means minimal cleanup, leaving you more time to actually enjoy what you've made.
02 -
  • Never add the frozen peas until the very end—I once dumped them in at the beginning and they turned into gray mush that tasted like sadness.
  • Taste your broth before you add the vegetables; it's your starting point for seasoning, and good stock tastes like itself, not like salt.
  • The soup thickens slightly as it sits, so what seems thin in the pot will be thicker the next day—resist the urge to add more stock initially.
03 -
  • Cut your vegetables fairly uniform in size so they finish cooking at the same time—a diced potato should be roughly the same size as a carrot chunk.
  • Save this recipe for when you're tired or overwhelmed; making something nourishing with your own hands is a quiet form of self-care that costs almost nothing.
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