Ingredients:

  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced (about 1 cup / 150g)
  • 2 stalks Celery, diced (about 1 cup / 150g)
  • 4 cloves Garlic, minced
  • 2 Tbsp (30g) Tomato Paste (concentrated)
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 8 cups (2 litres) Low-Sodium Vegetable or Chicken Stock
  • 1 (14.5 oz / 410g) can Diced Tomatoes, undrained (preferably fire-roasted)
  • 1 tsp Fine Sea Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 3 medium Yukon Gold or Russet Potatoes, peeled and cubed (approx. 1 inch/2.5 cm cubes)
  • 1 cup (150g) Green Beans, trimmed and cut into 1-inch pieces
  • 1 cup (160g) Frozen Peas or Sweetcorn
  • 1 cup (50g) Shredded Cabbage or Curly Kale (stalks removed)
  • ¼ cup Fresh Parsley, chopped (Optional Garnish)

Instructions:

  1. Prepare Vegetables: Dice the onion, carrots, and celery (the mirepoix). Mince the garlic and cube the potatoes. Have all liquids and seasonings measured out.
  2. Sweat the Aromatics: Heat the olive oil in the large stock pot over medium heat. Add the diced onion, carrots, and celery. Sauté gently, stirring occasionally, for 8–10 minutes until the vegetables are tender and translucent (sweated, not browned). This step is crucial for depth of flavour.
  3. Build the Umami: Push the vegetables to one side, creating a clear space in the pot. Add the tomato paste to the clear spot and cook it directly against the heat for 1–2 minutes, stirring until it darkens slightly and smells sweet.
  4. Bloom the Spices: Add the minced garlic and dried thyme. Cook for 30 seconds until fragrant, then stir to combine with the rest of the vegetables.
  5. Add Liquids and Bay: Pour in the stock and the canned diced tomatoes. Add the bay leaves and the cubed potatoes.
  6. Bring to a Boil: Increase the heat and bring the soup to a robust boil, scraping up any browned bits from the bottom of the pot.
  7. Simmer: Immediately reduce the heat to low, cover the pot partially (leaving a crack for steam), and simmer for 30 minutes, or until the potatoes are tender when pierced with a fork.
  8. Add Final Vegetables: Increase the heat back to medium-low. Stir in the green beans, frozen peas/corn, and shredded cabbage/kale.
  9. Cook to Crisp-Tender: Continue to simmer uncovered for another 5–8 minutes, until the green beans are crisp-tender and the greens have wilted.
  10. Taste and Adjust: Remove the bay leaves. Taste the soup and season generously with salt and pepper. Remember that the stock may already contain salt, so season gradually.
  11. Rest: Remove the pot from the heat and allow the soup to rest, covered, for 10–15 minutes before serving. This allows the flavours of this Homemade Vegetable Soup to fully meld together.
  12. Serve: Ladle into bowls and garnish with fresh parsley, if using.