Joanna Gaines Vegetable Soup

This comforting chunky Joanna Gaines Vegetable Soup is made with crushed tomatoes, fresh vegetables, and savory broth, and ready in 60 minutes. The magic happens when the zucchini and green beans simmer down into the rich tomato base, creating a deeply fragrant aroma. I love making a large batch on chilly Sunday afternoons.

Why This Classic Works

I used to think vegetable soup was always bland, but discovering the right balance of aromatics completely changed my mind. Cooking the onions, celery, and carrots properly before adding liquids builds a flavor foundation you simply cannot skip.

My biggest mistake early on was dumping all the vegetables in at once, which resulted in mushy zucchini. By staggering the cooking times, every single bite retains the perfect texture.

Joanna Gaines Vegetable Soup Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 3 large carrots, peeled and diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 2 cups diced potatoes (Russet or Yukon Gold)
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and halved
• 1 cup frozen corn
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

How To Make Joanna Gaines Vegetable Soup

1. Sauté the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots, cooking for 5 to 7 minutes until softened.
2. Cook the garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
3. Simmer the broth: Pour in the vegetable broth and crushed tomatoes, then add the potatoes, oregano, and thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Add tender vegetables: Stir in the zucchini, green beans, and corn. Simmer for an additional 15 minutes until all vegetables are perfectly tender.
5. Season and serve: Taste the soup and season generously with salt and black pepper before ladling into warm bowls.

Recipe Tips

• Cut vegetables evenly: Dicing your carrots, celery, and potatoes to a similar size ensures they all cook at the exact same rate.
• Stagger the cooking: Do not add soft vegetables like zucchini or corn at the beginning, or they will turn into mush by the time the potatoes are done.
• Let it rest: Soup always tastes better the next day because the herbs and vegetables have extra time to meld together in the broth.

What To Serve With Vegetable Soup

A warm, crusty baguette or a slice of sourdough bread is essential for soaking up the rich tomato broth. You can also pair this hearty soup with a simple mixed green salad dressed in a light vinaigrette for a complete meal.

How To Store

Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup in freezer-safe bags or containers for up to 3 months.

FAQs

• Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes, but you will need to peel and puree them first. Canned crushed tomatoes provide a thicker, richer base with less effort.
• Is it okay to use frozen mixed vegetables? Absolutely, frozen vegetables work great when you are in a rush. Just add them during the last 15 minutes of simmering.
• Can I add protein to this soup? Shredded rotisserie chicken, ground beef, or white beans are excellent additions if you want a more filling meal.

Nutrition

• Calories: 185 kcal
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 650mg
• Total Carbohydrate: 32g
• Protein: 5g

Try More Recipes:

• Joanna Gaines Cinnamon Swirl Bread
• Joanna Gaines Homemade Noodles
• Joanna Gaines Chicken Enchilada Soup

Joanna Gaines Vegetable Soup

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This comforting, chunky Joanna Gaines Vegetable Soup features crushed tomatoes, fresh zucchini, and sweet corn, ready in 60 minutes. It is incredibly easy to prepare for a cozy weeknight dinner and serves a hungry crowd effortlessly.

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2 stalks celery, diced

• 3 large carrots, peeled and diced

• 3 cloves garlic, minced

• 6 cups vegetable broth

• 1 (28-ounce) can crushed tomatoes

• 2 cups diced potatoes (Russet or Yukon Gold)

• 1 medium zucchini, diced

• 1 cup green beans, trimmed and halved

• 1 cup frozen corn

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

Directions

• 1. Sauté the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots, cooking for 5 to 7 minutes until softened.
• 2. Cook the garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
• 3. Simmer the broth: Pour in the vegetable broth and crushed tomatoes, then add the potatoes, oregano, and thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
• 4. Add tender vegetables: Stir in the zucchini, green beans, and corn. Simmer for an additional 15 minutes until all vegetables are perfectly tender.
• 5. Season and serve: Taste the soup and season generously with salt and black pepper before ladling into warm bowls.