Paula Deen Vegetable Soup Recipe
If you want a warm and healthy meal, this Paula Deen vegetable soup recipe is a great choice. It is full of fresh vegetables and rich flavor.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 2 potatoes diced
- 1 cup green beans chopped
- 1 cup corn fresh or frozen
- 1 cup peas
- 1 can diced tomatoes
- 5 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
Instructions
Heat the Oil
- Heat olive oil in a large pot over medium heat. Let it warm for one minute before adding vegetables.
Cook Onion and Garlic
- Add chopped onion and garlic. Cook for 3–4 minutes until soft and fragrant. Stir often to prevent burning.
Add Base Vegetables
- Add carrots and celery into the pot. Cook for 5 minutes to build flavor and soften vegetables slightly.
Add Potatoes and Beans
- Add diced potatoes and green beans. Stir well so all vegetables mix evenly with the base ingredients.
Add Remaining Vegetables
- Add corn, peas and diced tomatoes. Mix everything gently so the ingredients combine properly.
Pour Broth
- Pour vegetable broth into the pot. Stir well and make sure all vegetables are covered with liquid.
Add Seasonings
- Add salt, pepper, thyme, paprika and bay leaf. Stir well so spices spread evenly in the soup.
Simmer the Soup
- Bring to a boil, then reduce heat. Let it simmer for 25–30 minutes until vegetables are tender.
Taste and Adjust
- Taste the soup and adjust seasoning if needed. Remove the bay leaf before serving.
Serve Hot
- Serve warm in bowls. Enjoy your homemade Paula Deen vegetable soup recipe with bread or crackers.
Notes
- Add zucchini or spinach for more nutrition
- Use chicken broth for richer flavor
- Add cooked beans for extra protein
- For spicy taste, add red chili flakes
- Do not overcook vegetables to keep texture
- Add fresh herbs at the end for better aroma
- Use frozen vegetables to save time