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Grandma's Healthy Vegetable Soup

4.34 from 3 votes
Comforting and hearty whole-meal soup, packed with healthy vegetables, broth and spices just like Gran used to make!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 115

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INGREDIENTS

  • 3 tbsp olive oil, divided
  • 1 cup carrots, diced, 2 - 3 carrots
  • 1 cup celery, diced, 3 - 4 stalks stalks
  • 1 cup yellow onion, diced
  • 8 ounces mushrooms, sliced, white or baby bella
  • 1 teaspoon garlic, minced
  • 2 15 ounce cans petite diced tomatoes
  • 6 cups vegetable broth
  • 2 cups water
  • 1 cup potatoes, peeled and diced, about 2 medium
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 1 tbsp worcestershire sauce
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp dried parsley flakes
  • 1/2 tsp dried thyme
  • 1 whole bay leaf

INSTRUCTIONS

  • In a large pot, heat 2 tablespoons olive oil over medium-high heat. .Add carrots, celery and onions. Stir and saute until just starting to soften, about 3 - 5 minutes. Add remaining olive oil, mushrooms and garlic. Continue cooking until mushrooms are tender, another 3- 5 minutes. 
  • Add tomatoes, broth, water, potatoes, corn, peas, worcestershire sauce and spices. Stir. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, for 45 50 minutes, stirring occasionally, until vegetables are tender.
  • Ladle into bowls and add additional salt and pepper to taste.
  • Store leftovers in airtight container in the refrigerator for up to 3 days. OR label and freeze in airtight containers for up to 3 months.

NUTRITION INFORMATION PER SERVING

Serving: 1.5cup | Calories: 115kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 1088mg | Potassium: 318mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4597IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg
Course: Soup
Cuisine: American

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