AI-generated serving inspiration; not a photograph of a tested recipe.
This is a useful way to combine a few fresh vegetables with freezer staples. Small potato cubes become tender in a short simmer, while green beans and corn go in later to keep their color and bite.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Fresh and frozen vegetables work together.
The soup reheats easily for lunch.
Ingredient notes
Cut potatoes small enough to cook within the listed time.
Frozen vegetables do not need thawing.
Equipment you’ll need
Dutch oven
Chef’s knife
Measuring jug
Helpful cooking tips
Keep the simmer gentle so potatoes hold their shape.
Add extra broth if you prefer a lighter bowl.
Make it your own
Variations
Add a drained can of white beans with the frozen vegetables.
Substitutions
Use frozen peas instead of corn.
What to serve with it
Serve with a grilled cheese sandwich or warm rolls.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use all frozen vegetables?
Yes, but choose a blend without sauce and add it according to package timing. The potatoes still need their longer simmer.
Let’s get cooking
Vegetable Soup
A tomato-based vegetable soup with potatoes, green beans, and sweet corn.
Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Dutch oven · Chef’s knife · Measuring jug
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oil in a Dutch oven over medium heat. Cook onion, carrots, and celery for 6 minutes.
Add potatoes, tomatoes, broth, oregano, salt, and pepper. Bring to a boil, then simmer gently for 15 minutes.
Add green beans and corn. Simmer 7–9 minutes until potatoes are tender and frozen vegetables are hot.
Taste the broth and adjust salt. Serve hot.
Cook’s notes
Keep the simmer gentle so potatoes hold their shape.
Add extra broth if you prefer a lighter bowl.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/vegetable-soup.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
