Mains · Easy
Hearty Vegetable Soup
A clear, flavorful broth packed with carrots, celery, leeks, potatoes, and cabbage — the simple soup that tastes like home.
By Hannah Reyes · Tested twice in our kitchen
- Prep20 min
- Cook40 min
- Total60 min
- Serves6
- Calories210
About this recipe
This is the vegetable soup grandmothers make without a recipe: a pot of chopped vegetables, good broth, a bay leaf, and time. It is light but filling, and it improves overnight.
Cutting the vegetables into similar-sized pieces means they cook evenly and the soup looks as good as it tastes.
Why this recipe works
- Sweating the vegetables before adding liquid builds a sweeter, deeper broth.
- Potatoes add body without any cream.
- A bay leaf and fresh dill make the flavor taste finished.
Variations
- Add a can of white beans or cooked barley for a heartier soup.
- Stir in a handful of small pasta for the last 8 minutes.
- Add shredded rotisserie chicken when you add the peas.
How to serve
Serve with buttered rye bread or a grilled cheese sandwich.
Storage and reheating
Cool leftovers within 2 hours and refrigerate in a covered container for up to 4 days. Reheat gently on the stove or in a 325°F oven with a splash of water or broth so nothing dries out. Pasta sauces, soups, and lasagna also freeze well for up to 3 months.
Frequently asked questions
How long does Hearty Vegetable Soup take to make?
About 60 minutes in total — 20 minutes of prep and 40 minutes of cooking. The recipe serves 6.
Is this recipe difficult?
We rate it easy. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.
Can I double the recipe?
Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.
Can I make it ahead?
Yes. Cook completely, cool, and refrigerate. Reheat gently the next day — most sauces, soups, and bakes taste even better after a night in the fridge.
