Quick Tomato Broth Soup with Potatoes, Green Beans, and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A speedy vegetable soup featuring tender potatoes, crisp green beans, and sweet corn in a bright tomato broth. This American-inspired soup recipe, ready in about 35 minutes, pairs vegetable oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large saucepan over medium heat. Add 1 small chopped yellow onion and 2 sliced medium carrots. Cook for 4 minutes until softened.
  2. Step 2: Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Stir in 3 diced medium potatoes, 1 1/2 cups trimmed green beans, and 1 cup corn kernels. Cook for 3 minutes, stirring occasionally.
  4. Step 4: Pour in 15 oz canned tomato sauce and 4 cups vegetable broth. Add 1/2 tsp dried basil, 1/2 tsp dried thyme, 1 tsp salt, and 1/4 tsp black pepper. Stir to combine.
  5. Step 5: Bring the soup to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes until potatoes are tender.
  6. Step 6: Taste and adjust seasoning if needed, then ladle into bowls and serve immediately.

Frequently asked questions

How long does Quick Tomato Broth Soup with Potatoes, Green Beans, and Corn take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quick Tomato Broth Soup with Potatoes, Green Beans, and Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Quick Tomato Broth Soup with Potatoes, Green Beans, and Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Tomato Broth Soup with Potatoes, Green Beans, and Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quick Tomato Broth Soup with Potatoes, Green Beans, and Corn?

American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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