Hearty Vegetable Soup Recipe

Name: Hearty Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 3 large carrots, peeled and cut into 3/4-inch pieces; 2 large parsnips, peeled and cut into 3/4-inch pieces; 2 small onions, peeled and cut into 1/2-inch pieces; 6 garlic cloves, minced; 8 cups low sodium chicken broth; 2 medium russet potatoes, peeled and cut into 1-inch pieces; 2 teaspoons minced fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 2 slices hearty white bread, lightly toasted; 2 cups curly spinach, stemmed and chopped; 1 (14 1/2 ounce) can cannellini beans, drained and rinsed; 1 (10 ounce) package frozen baby lima beans or 1 (10 ounce) package peas; balsamic vinegar; salt and pepper

Servings: persons

2 tablespoons vegetable oil
3 large carrots, peeled and cut into 3/4-inch pieces
2 large parsnips, peeled and cut into 3/4-inch pieces
2 small onions, peeled and cut into 1/2-inch pieces
6 garlic cloves, minced
8 cups low sodium chicken broth
2 medium russet potatoes, peeled and cut into 1-inch pieces
2 teaspoons minced fresh thyme
1 sprig fresh rosemary
1 bay leaf
2 slices hearty white bread, lightly toasted
2 cups curly spinach, stemmed and chopped
1 (14 1/2 ounce) can cannellini beans, drained and rinsed
1 (10 ounce) package frozen baby lima beans or 1 (10 ounce) package peas
balsamic vinegar
salt and pepper

1
Heat oil in a large heavy-bottomed pot over medium-high heat until shimmering.
2
Add carrots, parsnips, and onions and cook until lightly browned and softened, 5-7 minutes.
3
Add garlic and cook until fragrant, about 30 seconds.
4
Add broth, potatoes, thyme, rosemary, and bay leaf and bring to boil.
5
Reduce heat to low, cover, and simmer until vegetables are soft, about 15 minutes.
6
Remove and discard rosemary and bay leaf.
7
Transfer 3 cups solids, 1 cup broth, and bread to blender and puree until smooth.
8
Stir puree back into pot, add spinach, cannellini beans, and lima beans and cook over medium heat until spinach is tender and beans are heated through, about 8 minutes.
9
Stir in 1 tbsp vinegar and season with salt and pepper to taste.
10
Serve, passing extra vinegar at table.

1226

kcal

Calories

Fat

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3 large carrots, peeled and cut into 3/4-inch pieces, 2 large parsnips, peeled and cut into 3/4-inch pieces, 2 small onions, peeled and cut into 1/2-inch pieces, and more.

Yes, Hearty Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hearty Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions