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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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