Vegetable Soup


  • 2–4 tablespoons olive oil
  • 1 medium onion, chopped
  • ½ cup carrots, peeled and chopped
  • ¼ cup celery, chopped
  • 4–5 roma diced tomatoes
  • 2 cups potatoes, scrubbed and diced
  • 3 cups stock (vegetable)
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup fresh sweet peas (frozen is fine)
  • ½ cup fresh green beans, cut, ends snipped (frozen is fine)


Heat the oil in a large saucepan. Add the onions and cook for about two minutes, until translucent. Then add the carrots and celery. Continue cooking, stirring occasionally, for about three minutes. Add diced tomatoes and potatoes. Bring to a simmer. Pour in the stock and bring to a simmer. Add the salt and pepper {see notes} and continue cooking for about eight minutes. Add the peas and green beans.

Continue cooking until all the vegetables are tender (check the potatoes). Serve hot! This is amazing re-heated and you could eat it for a few days!


This soup will be delicious as written but if you would like to season it further, feel free to add fresh parsley, oregano, and thyme. Dried Italian seasoning blends are delicious too, as is poultry seasoning.

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