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+ servings
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


  • In a large pot over medium-high heat, add the olive oil. 
  • 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.
  • 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.
  • 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.
  • Turn the heat off, and mix in the parsley.  Divide among 6 bowls, and serve!  Garnish with more parsley leaves.