This easy Vegetable Soup is a comforting and hearty soup recipe loaded with potatoes, mushrooms, and peas in a rich flavorful broth. Easily adjusted to whatever veggies you want and ready in 30 minutes!
Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
1 Tablespoon olive oil
Add the chopped carrots, celery, onions, and cook for 8-10 minutes, stirring frequently
2 cups carrots, 1 ½ cups celery, 1 large onion
Then add the garlic and mushrooms for another 5 minutes, stirring often.
1 Tablespoon garlic, 4 cups mushrooms
Add the water (or vegetable broth if using), tomato paste, potatoes, peas, paprika, and Italian seasoning, rosemary, parsley and salt and pepper.
5 Cups water, ⅓ cup tomato paste, 2 pounds Yukon gold potatoes, 1 ½ Tablespoons paprika, 1 ½ Tablespoons Italian seasoning, 2 Teaspoons fresh rosemary, 1 ½ cups peas, ½ cup fresh parsley, Salt and pepper to taste
Bring to a boil then lower the heat to medium-low, cover and cook for 30-40 minutes until the potatoes and carrots are tender.
If you'd like a thicker stew, remove 2 cups of the cooked stew and blend into a puree. Then add back into the pot and stir to combine. A immersion blender works well for this as well.
Notes
Add other vegetables like squash, sweet potatoes, zucchini, green beans, butter beans and corn.Add ⅛ -¼ teaspoon red pepper flakes or cayenne pepper for a spicy version.Adding cooked pasta or rice. I like to cook that separately and add if desired.Swap the tomato paste for a 14 ounce can of diced tomatoes.Use white potatoes or red potatoes if desired.Use portabello mushrooms or white mushrooms.