Description
Paula Deen’s Vegetable Soup is a rich and savory soup made with a medley of fresh vegetables simmered in a seasoned broth. The recipe combines wholesome ingredients with aromatic herbs for a flavorful and nutrient-packed meal that’s ideal for any occasion.
Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken or vegetable broth
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
- 1 zucchini, diced
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Sauté the Aromatics
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- Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
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- Add the diced onion, carrots, and celery, cooking for 5-7 minutes until softened.
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- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Step 2: Add the Broth and Tomatoes
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- Pour in the chicken or vegetable broth and the canned diced tomatoes (including the juice). Stir to combine.
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- Add the dried thyme, basil, smoked paprika (if using), salt, and pepper. Bring the mixture to a gentle boil.
Step 3: Add the Vegetables
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- Stir in the diced potatoes, green beans, corn, peas, and zucchini. Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until all the vegetables are tender.
Step 4: Taste and Adjust Seasoning
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- Taste the soup and adjust the seasoning with additional salt, pepper, or herbs if needed.
Step 5: Serve
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- Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers on the side.