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Easy Vegetable Soup

Prep Time10 mins
Cook Time35 mins
Course: Appetizer, Side Dish, Soup
Servings: 4
Author: Deidra Nelson


  • 1 tablespoon olive oil
  • 2 large carrots chopped
  • 4 medium stalks of celery chopped
  • 1 teaspoon onion powder
  • 2 teaspoons dried tarragon
  • 1/2 teaspoon salt
  • 1 14.5 ounce can diced tomatoes
  • 1 large Russet potato chopped
  • 1 14.5 ounce can whole kernel corn drained
  • 32 ounces vegetable broth
  • 1 tablespoon tomato paste


  • Clean, dry and chop all vegetables. In large stockpot over medium heat, heat 1 tablespoon of olive oil. Add diced carrots and celery and sauté 3-5 minutes. Add onion powder, tarragon, and salt and cook another 1-2 minutes. Add remaining ingredients to stock pot and stir to combine. Bring mixture to a boil, then reduce heat and simmer for 30-45 minutes. Serve warm with cornbread, salad and/or protein source.


*note: chop all vegetables similar in size so that they cook evenly