Dutch Oven Vegetable Soup
A hearty and flexible vegetable soup that warms the soul, perfect for chilly nights and easy to customize with pantry-friendly ingredients.
Ingredients
Vegetable Base
- 2 tablespoons olive oil Or a mix of oil and butter for richer flavor
- 1 large yellow onion, diced
- 2-3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and cubed (Yukon gold or russet)
- 1 small butternut squash or 2 cups cubed winter squash (optional)
- 1 bell pepper chopped (any color)
- 1 14 oz can diced tomatoes or 2 fresh tomatoes chopped
- 6 cups low-sodium vegetable or chicken stock
- 1 15 oz can cannellini or navy beans, drained and rinsed (optional)
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups chopped sturdy greens (kale, Swiss chard or spinach)
- 1 Juice of 1 lemon or 1-2 tablespoons red wine vinegar
- 1/4 teaspoon smoked paprika (optional)
- pinch red pepper flakes (optional)
Instructions
Preparation
- Heat a heavy Dutch oven over medium heat. Add the oil (or oil + butter) and let it shimmer.
- Add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.
- Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Add cubed potatoes and squash. Season lightly with salt and cook 3–4 minutes to encourage some browning on the cubes.
Cooking
- If using smoked paprika or red pepper flakes, sprinkle them in now. Pour a splash (about 1/4 cup) of stock or dry white wine into the pot and scrape up browned bits with a wooden spoon to deglaze.
- Add the remaining stock, diced tomatoes with their juices, thyme, and bay leaf. Bring to a gentle boil, then lower heat to maintain a simmer.
- Cover and simmer for 25–35 minutes, until all vegetables are fork-tender.
- Stir in drained beans (if using) and chopped greens. Simmer another 3–5 minutes until the greens are wilted and beans are heated through.
- Remove and discard the bay leaf. Taste and adjust salt and pepper. Finish with a splash of lemon juice or red wine vinegar to brighten the broth.
- Serve hot with an optional drizzle of olive oil or sprinkle of grated cheese.
Notes
Use low-sodium stock to control salt. Swap potatoes for sweet potatoes or parsnips for a sweeter profile. This soup can refrigerate for up to 3–4 days and can be frozen for up to 3 months.