Hearty and delicious homemade vegetable soup ready in just 30 minutes! Packed with vegetables, this single serving soup tastes much better than canned soup!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Main Dish, Soup
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: small batch vegetable soup, soup, vegetable soup, vegetable soup for one
In a 1-quart saucepan over medium heat, heat oil for 30 seconds. Add the chopped onions, carrots, and celery, and cook for 3 minutes, stirring occasionally.
Add the garlic and salt, and cook, stirring frequently for 1 minute.
Add chopped tomatoes, potatoes, green beans, corn, broth, dried thyme, and black pepper and bring to a boil over high heat. Then, reduce the heat to low and simmer, covered for 20 minutes.Tip: Taste the soup as it finishes cooking. Feel free to add additional salt if necessary.
Pour into a medium sized bowl and enjoy immediately.
Notes
Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your vegetable soup turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Versatile Veggie Choices: Feel free to switch out the vegetables in this recipe for what you have on hand or prefer. Consider alternatives like sweet potato, zucchini, mushrooms, cabbage, kale, cauliflower, or broccoli. Just note that cooking times can vary depending on the vegetable type.
Canned Veggie Prep: If you're using canned green beans and corn, be sure to rinse them under cool running water in a colander to eliminate excess salt, improving the soup's overall flavor.
Uniform Cutting: To ensure even cooking, aim to cut your vegetables into roughly the same size pieces. This helps in achieving a uniform texture throughout your soup.