Vegetable Soup with Creamed Corn
Warm, comforting, and brimming with wholesome flavor, this Vegetable Soup with Creamed Corn is the ultimate one-pot recipe for cozy weeknight dinners or meal prep. Packed with a medley of fresh vegetables like carrots, celery, zucchini, and tender green beans, this hearty soup gains a creamy twist with the addition of rich, velvety canned creamed corn. Infused with aromatic garlic, onion, dried herbs, and a splash of diced tomatoes, every spoonful is bursting with savory depth. Ready in under an hour, this easy-to-make soup is both nourishing and satisfying, making it perfect for feeding the whole family. Serve it hot, garnished with fresh parsley, and pair it with a side of crusty bread for a truly comforting meal. A must-try for anyone seeking a healthy, flavorful, and versatile vegetable soup recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 medium, peeled and diced russet potato
- 1 cup, trimmed and chopped green beans
- 1 medium, diced zucchini
- 6 cups vegetable broth
- 1 15-ounce can canned creamed corn
- 1 14.5-ounce can, with juices canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped, for garnish fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrots, celery, potato, and green beans to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth, creamed corn, and diced tomatoes with their juices.
Stir in the thyme, oregano, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 minutes.
Add the diced zucchini to the pot and cook for an additional 10 minutes, or until all the vegetables are tender.
Remove the bay leaf and adjust the seasoning with more salt and pepper, if needed.
Serve the soup hot, garnished with fresh parsley. Enjoy with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 9818 mg | 427% | |
| Total Carbohydrate | 272.8 g | 99% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 92.5 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 770 mg | 59% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 7653 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
