My favorite Homemade Vegetable Soup Recipe! So easy and a million times better than anything you'll get from a can, this comforting vegetable soup is filled with delicious fresh vegetables simmered in a light and deeply flavorful tomato-based broth.
Cook the mirepoix. In a large heavy-bottomed Dutch oven or stockpot (I used my 8-quart Dutch oven with plenty of room) warm 1-2 tablespoons of oil over medium heat. Add the chopped onions and sauté for 3-4 minutes or until soft and translucent. Add the celery and carrots and continue to cook the vegetables (aka mirepoix) low and slow for an additional 6-8 minutes, stirring often. Add the minced garlic and cook for an additional 1 minute or so.
Add the tomatoes and herbs. Stir in the diced tomatoes, salt, pepper, dried basil, and Italian seasoning. Mix well to combine. Increase heat to high and add the vegetable broth. Bring to a boil.
Add the potatoes, green beans, and cucumber. Add the chopped potatoes, green beans, and chopped cucumber to the pot. Cover and reduce heat low. Simmer for approximately 20 minutes.
Add the cabbage. Add the cabbage, carefully stirring to combine. Recover and continue to cook for an additional 15 minutes.
Garnish and serve. Garnish with fresh chopped parsley, green onions, red chili flakes, or shredded cheese (if desired).
Other vegetables that would be delicious in this soup- turnips, sugar snap peas, artichokes, zucchini, bell peppers, etc.