Recipes You Know By Heart: Hearty Vegetable Soup

  • Author: Holley Grainger
  • Yield: 14 cups 1x


  • 2 teaspoons olive oil
  • 1 large onion (about 2 cups)
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 2 cups red potato (diced (about 4 medium))
  • 2 cups carrot (peeled and diced (about 4 medium))
  • 10 cups low-sodium vegetable broth
  • 1 can finely diced tomatoes (14.5-oz, undrained)
  • 1 cup squash
  • 1 cup zucchini
  • 1 cup navy beans (rinsed and drained)
  • 1 cup corn kernels (rinsed and drained if using canned)
  • 1 cup green beans (rinsed and drained if using canned)


  1. Heat olive oil in a large stockpot over medium heat. Add onion and next 3 ingredients and sweat until the onions begin to soften and become translucent (about 5 to 7 minutes). Add potatoes and carrots and cook for 5 more minutes.
  2. Add broth and tomatoes, scraping bottom of the pan with a wooden spoon to loosen any brown bits. Increase to high heat and bring to a simmer.
  3. Once simmering, stir in remaining ingredients. Reduce the heat to low and simmer for 25-30 minutes or until vegetables are tender.