One-Pot Vegetable Soup (30 Minutes)
A hearty one-pot vegetable soup with carrots, potatoes, green beans and tomatoes, simmered in a herby broth. Simple, filling and freezer-friendly.
Method
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots and celery and cook for 5 minutes, until softened.
- Stir in the garlic and cook for 1 minute, until fragrant.
- Add the potatoes, diced tomatoes, vegetable broth and thyme. Bring to a boil, then reduce to a simmer.
- Add the green beans and simmer for 14 minutes, until the potatoes are tender. Season with salt and pepper and stir in the parsley.
A hearty one-pot vegetable soup with carrots, potatoes, green beans and tomatoes, simmered in a herby broth. Simple, filling and freezer-friendly.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 6 g
- Carbs
- 33 g
- Fat
- 7 g
- Fibre
- 8 g
- Sugar
- 9 g
- Sodium
- 640 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Cut the potatoes small, about 1/2 inch, so they cook through in the simmer time. The soup thickens slightly as it stands.
Substitutions
- Green beans — frozen peas or sweetcorn, added in the last 5 minutes
- Potatoes — sweet potatoes, diced small
- Vegetable broth — water plus 1 extra teaspoon salt
Serving suggestions
Serve with crusty bread or a grilled cheese sandwich.
Storage
Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating
Reheat in a pot over medium heat for 5 to 7 minutes, stirring, until steaming hot; add a splash of water if it has thickened.
Equipment
- Large pot
- Wooden spoon
Variations
- Bean: stir in 1 can (14 oz) drained white beans with the green beans
- Pasta: add 1 cup small pasta with the green beans and simmer 2 minutes longer
Why it works
Cooking the vegetables in stages builds flavour: the aromatics soften first, then the broth and tomatoes simmer everything into one cohesive soup.
Frequently asked questions
Can I freeze vegetable soup?
Yes. Cool it fully, freeze in portions for up to 3 months, and thaw overnight in the fridge before reheating.
Why are my potatoes still hard?
The pieces were cut too large. Dice them about 1/2 inch and simmer until a fork slides in easily.
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