Hearty Garden Vegetable Soup

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced (~1.5 cups)
• 4 medium carrots, diced
• 3 large celery ribs, diced
• 4 cloves garlic, minced
• 12 cups vegetable broth
• 1.5 lbs Yukon Gold potatoes, diced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup long-grain white rice
• 1 bay leaf
• 1 red bell pepper, diced
• 2 cups broccoli florets
• 1 cup green onions, sliced
• 2 tsp kosher salt, to start
• 1 tsp ground black pepper

Sauté the Base Vegetables

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion, carrots, and celery. Let them cook for ~8-10 minutes, stirring occasionally, until they’ve softened up. Then, add the minced garlic and cook for about a minute more.

Simmer the Potatoes and Rice

Pour in the vegetable broth and add the diced potatoes, the can of diced tomatoes with their juice, the rice, and the bay leaf.

Bring the soup to a boil, then turn the heat down to low and let it simmer for 15 minutes.

Add the Final Vegetables and Season

Stir in the diced bell pepper and broccoli florets. Let the soup continue to simmer for another ~7-10 minutes. The soup is ready when the potatoes and rice are tender and the broccoli is still a little crisp.

Take the pot off the heat and pull out the bay leaf. Stir in the sliced green onions, kosher salt, and black pepper. Give it a final taste and adjust if needed before serving.

Hearty Garden Vegetable Soup

Adding vegetables in stages is the key here; everything gets cooked perfectly without turning to mush. The rice cooks right in the pot, soaking up all the flavor from the broth.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion ~1.5 cups, diced
• 4 medium carrots diced
• 3 large celery ribs diced
• 4 cloves garlic minced
• 12 cups vegetable broth
• 1.5 lbs Yukon Gold potatoes diced
• 1 can diced tomatoes 14.5 oz, undrained
• 1/2 cup long-grain white rice
• 1 bay leaf
• 1 red bell pepper diced
• 2 cups broccoli florets
• 1 cup green onions sliced
• 2 tsp kosher salt to start
• 1 tsp ground black pepper

Instructions

• Heat oil in large Dutch oven over medium-high heat.
• Sauté onion, carrots, and celery 8-10 minutes until softened.
• Add garlic, cook 1 minute.
• Add broth, potatoes, tomatoes with juice, rice, and bay leaf.
• Bring to boil, reduce heat, simmer 15 minutes.
• Add bell pepper and broccoli, simmer 7-10 minutes until potatoes and rice are tender.
• Remove bay leaf, stir in green onions, salt, and pepper.

Notes

Broccoli should remain slightly crisp. Adjust seasoning to taste before serving.