One-Pot Easy Homemade Vegetable Soup with White Beans

A bowl of homemade vegetable soup with 2 spoons.

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One-Pot Easy Homemade Vegetable Soup with White Beans

This homemade vegetable soup recipe is packed with so much flavor you won't miss the meat. It's hearty enough for lunch or dinner, and is family friendly. And it's all made in one pot.

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: Any

Keyword: homemade vegetable soup

Servings:

Calories: 221.6kcal

Author: Susan Pridmore

Equipment

Chef's knife
Large pot such as a Dutch oven
Stick blender (optional)

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped about 1 ¼ cups
¾ cup chopped celery
6 baby carrots, sliced into rounds about ½ cup
1 medium leek
2 teaspoons kosher salt
2 teaspoons dried oregano
½ teaspoon ground black pepper
14.5 ounce can of fire-roasted diced tomatoes with all the juices
32 ounces homemade vegetable broth
1 teaspoon Better Than Bouillon Roasted Vegetable Paste
1 large russet potato, peeled and diced or 2 Yukon gold potatoes, diced
½ cup green beans cut into 1-inch lengths
14.5 ounce can of white beans drained and rinsed
¼ cup chopped fresh parsley

Instructions

Warm the olive oil in a large soup pot such as a Dutch oven over medium heat. Sauté the yellow onions, celery, carrots, and leek until softened and very aromatic, about 7 minutes.
Add the dried oregano, salt and black pepper and sauté for another couple of minutes.
Stir in the broth, bouillon paste, diced tomatoes, potatoes, green beans, and Parmesan rind. Bring to a simmer over medium-high heat. Reduce the heat and maintain a simmer for 30 minutes. Add the cooked white beans in the last 10 minutes.
Fish out the Parmesan cheese rind. If you want the soup a little thicker, use a stick blender for 7 - 10 seconds to slightly blend the soup.
Stir in the fresh parsley and serve.

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