Vegetable Soup Recipe

Introduction

This hearty vegetable soup is a comforting and nutritious meal perfect for any season. Packed with fresh vegetables and fragrant herbs, it’s easy to make and full of vibrant flavors that everyone will enjoy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 3 carrots (sliced)
• 2 celery stalks (sliced)
• 1 bell pepper (diced)
• 1 zucchini (diced)
• 1 cup green beans (cut into 1-inch pieces)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper (to taste)
• 2 cups spinach or kale (chopped)
• Optional toppings: fresh herbs, grated Parmesan cheese, or croutons

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Then add the minced garlic and cook for an additional 1–2 minutes until fragrant.
2. Step 2: Stir in the sliced carrots and celery and cook for about 5 minutes. Add the bell pepper, zucchini, and green beans, stirring to combine. Cook for another 5 minutes.
3. Step 3: Pour in the diced tomatoes with their juice and the vegetable broth. Stir in dried thyme, dried basil, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the vegetables are tender.
4. Step 4: Stir in the chopped spinach or kale and cook for 2–3 minutes until wilted. Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs, grated Parmesan, or croutons if desired.

Tips & Variations

• For added protein, stir in cooked beans or lentils during the simmering stage.
• Use fresh herbs like parsley or basil at the end for a brighter flavor.
• Swap kale for spinach or another leafy green depending on what you have on hand.
• Add a splash of lemon juice before serving to enhance the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well in this soup and can be added directly to the pot without thawing. Adjust cooking time as needed since frozen veggies usually cook faster.

Is this soup suitable for a vegan diet?

Absolutely. Just omit any Parmesan cheese or use a plant-based alternative for toppings, and it remains fully vegan.

Vegetable Soup Recipe

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★★★★★

4.7 from 141 reviews

A hearty and healthy vegetable soup made with a medley of fresh vegetables, simmered to perfection in flavorful vegetable broth and aromatic herbs. This easy-to-make soup is perfect for a light lunch or cozy dinner and can be customized with your favorite toppings like fresh herbs, Parmesan cheese, or croutons.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 2 cups spinach or kale, chopped

Liquids and Seasonings

• 2 tablespoons olive oil
• 1 can (14.5 oz) diced tomatoes with juice
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste

Optional Toppings

• Fresh herbs
• Grated Parmesan cheese
• Croutons

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
2. Add Vegetables: Stir in the sliced carrots and celery and cook for about 5 minutes. Then add the diced bell pepper, zucchini, and green beans, stirring to combine. Cook for another 5 minutes to allow the vegetables to soften slightly.
3. Add Liquids and Seasonings: Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the dried thyme, dried basil, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 15–20 minutes until the vegetables are tender.
4. Add Greens and Serve: Stir in the chopped spinach or kale and cook for an additional 2–3 minutes until wilted. Taste the soup and adjust the seasoning as needed. Ladle the soup into bowls and garnish with fresh herbs, grated Parmesan cheese, or croutons if desired.

Notes

• You can substitute kale with spinach based on your preference or availability.
• For a protein boost, add cooked beans or lentils to the soup.
• Use low-sodium vegetable broth to control salt levels for a healthier option.
• This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
• To make it vegan, omit the Parmesan cheese topping or use a plant-based alternative.

Keywords: vegetable soup, healthy soup, vegetarian soup, easy vegetable soup, homemade soup, vegetable broth soup