Vegetable Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://foodbylina.com/vegetable-soup-recipe/
