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Homemade Garden Vegetable Soup

5 from 1 reviews

This Homemade Vegetable Soup is incredibly flavorful and brimming with vegetables. Leeks, carrots, celery and garlic are sauteed and then simmered in broth with potatoes, green beans, zucchini, corn and tomatoes.

Ingredients

Scale

1 1/2  Tablespoons butter or oil

23 leeks, thinly sliced, white part only

46 garlic cloves, minced

23 carrots, peeled and sliced into rounds

2 celery stalks, sliced or chopped

10 cups chicken or vegetable broth

3 medium potatoes, peeled and diced

2 cups fresh green beans, cut into 3/4-inch pieces

1 small-medium zucchini, chopped

2 large fresh tomatoes (about 1 1/2 cups seeded and chopped) or 1 (14 oz) can diced tomatoes 

2 ears of corn, kernels cut off the cob (or use frozen or canned corn)

salt, ground black pepper, to taste

12 Tablespoon fresh herbs, parsley (dill, green onions or cilantro are also nice)

1/21 Tablespoons freshly squeezed lemon juice, optional

Instructions

  1. Prep all the vegetables, peeling and chopping/slicing them.
  2. Heat the butter and oil in a large pot or Dutch oven. Add the leeks and garlic, season with salt and pepper to taste. Cook on medium low heat until the leeks are tender, about 3-5 minutes. 
  3. Add the carrots and celery. Season with salt and pepper and cook for another 5 minutes on medium low heat, covered. 
  4. Pour in the broth and add the potatoes. Bring the broth to a boil, then reduce the heat to a simmer. Cook, covered, until the potatoes are almost cooked through, 10-15 minutes. 
  5. Add the green beans and tomatoes and continue cooking until the green beans are tender, about 5 minutes. (Season with salt and pepper, if needed.)
  6. Lastly, add the zucchini and corn, making sure all the other vegetables are cooked through at this point. Bring the soup to a boil and cook for just 3 minutes. 
  7. Off the heat, add the lemon juice and fresh herbs. 
  8. Serve the soup warm. Store leftovers in the refrigerator for about 5 days. Reheat in the microwave or on the stovetop. 

 

Notes

Since there are potatoes in the soup, I don’t recommend freezing this soup. The potatoes will fall apart and get really mushy during the freezing process. 

This makes a really large batch of soup. It reheats really well, so that’s why I like making a lot so we can enjoy it more than once. However,  please feel free to halve the recipe. 

Keywords: homemade vegetable soup, garden vegetable soup, how to make homemade vegetable soup, hearty vegetable soup