Vegetable Soup Recipe

Introduction

This hearty vegetable soup is a comforting and nutritious meal perfect for any day. Packed with fresh vegetables and herbs, it’s both flavorful and easy to prepare, making it a great choice for a quick lunch or cozy dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 medium carrots (sliced)
• 2 celery stalks (sliced)
• 1 bell pepper (chopped; any color)
• 1 zucchini (diced)
• 1 cup green beans (trimmed and cut into 1-inch pieces)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper (to taste)
• 2 cups fresh spinach (or kale)
• Optional: Fresh parsley (for garnish)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2–3 minutes until the onion is translucent.
2. Step 2: Stir in the sliced carrots and celery, cooking for another 5 minutes. Add the chopped bell pepper and diced zucchini, cooking for an additional 3–4 minutes.
3. Step 3: Add the diced tomatoes (with juice), vegetable broth, green beans, dried thyme, dried basil, salt, and pepper. Stir to combine. Bring the soup to a boil, then reduce the heat and let it simmer for about 15–20 minutes, or until the vegetables are tender.
4. Step 4: Add the fresh spinach (or kale) to the soup and cook for an additional 2–3 minutes until wilted. Serve hot, garnished with fresh parsley if desired.

Tips & Variations

• For a heartier soup, add cooked beans or lentils during the simmering stage.
• Use seasonal vegetables or whatever you have on hand to customize this recipe.
• If you prefer a smoother texture, blend part of the soup before adding the greens.
• Fresh herbs like basil or thyme can be used instead of dried for a brighter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup can also be frozen for up to 2 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 and can save time. Add them during the simmering step and adjust cooking time as needed to ensure they are tender.

Is this soup suitable for a vegan diet?

Absolutely. Use vegetable broth instead of chicken broth to keep the soup vegan-friendly.

Vegetable Soup Recipe

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★★★★★

4.4 from 129 reviews

• Author: Naomi
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This wholesome and hearty Vegetable Soup recipe is packed with fresh vegetables and herbs, simmered to perfection in a savory broth. It makes a comforting, nutritious meal perfect for any season, featuring a medley of carrots, celery, bell peppers, zucchini, green beans, and leafy greens like spinach or kale. Easy to prepare on the stovetop, this soup is both vegan and gluten-free, ideal for a healthy lifestyle.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper, chopped (any color)
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 cups fresh spinach or kale

Liquids & Canned Goods

• 1 can (14.5 oz) diced tomatoes with juice
• 4 cups vegetable broth (or chicken broth)

Seasonings

• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste

Optional Garnish

• Fresh parsley, chopped

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Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2–3 minutes until the onion becomes translucent and fragrant.
2. Add Remaining Vegetables: Stir in the sliced carrots and celery, cooking for another 5 minutes to start softening them. Then add the chopped bell pepper and diced zucchini, cooking for an additional 3–4 minutes to slightly tenderize all veggies.
3. Add Broth and Seasonings: Pour in the diced tomatoes with their juice and the vegetable broth. Add the green beans along with dried thyme, dried basil, salt, and pepper. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15–20 minutes, or until all vegetables are tender.
4. Add Greens and Serve: Stir in the fresh spinach or kale and cook for another 2–3 minutes until the greens have wilted. Taste and adjust seasoning if needed. Serve the soup hot, garnished with freshly chopped parsley if desired.

Notes

• You can substitute kale for spinach or vice versa, depending on your preference.
• Use vegetable broth to keep this recipe vegan or swap for chicken broth if you prefer.
• Adding a pinch of red pepper flakes can provide a subtle kick of heat.
• This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
• Feel free to add cooked beans or lentils to increase protein content.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: vegetable soup, healthy soup, vegan soup, gluten free soup, easy soup recipe, stovetop soup