Baby Veggie Soup

Baby Vegetable Soup

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people


  • 1 Tablespoon Olive Oil Extra Virgin
  • 1 Cups Boiler Onions Peeled & Quartered
  • 1 Cup Celery Diced
  • 1 1/2 Cups Baby Carrots Sliced
  • 1 Cup Yellow Patty Pan Squash Quartered
  • 1 1/2 Cups Dutch Baby Yellow Potatoes Quartered
  • 1 1/2 Cups Baby Zucchini Sliced
  • 1 1/2 Cups Wax Beans Cut into 1 inch pieces
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Tablespoon Dried Thyme
  • 1 15 Ounce Can Great Northern Beans With Liquid
  • 1 6 Ounce Can Tomato Paste
  • 5 Cups Water
  • 1/2 Cup Parsley Roughly Chopped


  1. In a large pot over medium-high heat, add the olive oil. 

  2. When the oil shimmers and ripples add the onions, celery, carrots, squash, potatoes, zucchini, wax beans, salt, pepper, and thyme.  Cook until the veggies become slightly tender, about 5 minutes.

  3. To a medium sized bowl, add the tomato paste, and about 1 cup of the water.  Whisk until completely combined and not lumpy, and then add it to the vegetable mixture.

  4. To the large pot, add the remaining water, and turn heat up to high.  Bring the mixture to a boil, and then turn the heat down to low, and simmer for 20 minutes, or until the vegetables are tender, and the potatoes can be easily pierced with a fork.

  5. Turn the heat off, and mix in the parsley.  Divide among 6 bowls, and serve!  Garnish with more parsley leaves.