Why You’ll Love Vegetable Soup Recipe
This soup is healthy, flavorful, and easy to make in one pot. It’s naturally vegetarian, dairy-free, and can easily be adapted to be vegan or gluten-free. The ingredients are simple and budget-friendly, but the flavors are rich and satisfying. Plus, it reheats beautifully, making it perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Onion, chopped
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Garlic, minced
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Carrots, sliced
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Celery, chopped
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Potatoes, diced
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Green beans, trimmed and cut
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Zucchini, diced
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Cabbage, shredded
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Canned diced tomatoes
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Vegetable broth
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Dried thyme
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Dried basil
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Salt and black pepper
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Fresh parsley, chopped (for garnish)
Directions
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, and celery; sauté for 5–6 minutes until softened.
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Stir in garlic and cook for 1 minute until fragrant.
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Add potatoes, green beans, zucchini, cabbage, diced tomatoes, vegetable broth, thyme, basil, salt, and pepper.
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Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until vegetables are tender.
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Taste and adjust seasonings as needed.
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Garnish with fresh parsley before serving.
Servings and timing
Serves 6–8.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Variations
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Protein Boost: Add cooked beans, lentils, or shredded chicken.
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Spicy Version: Stir in crushed red pepper flakes or a dash of hot sauce.
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Grain Additions: Add cooked rice, quinoa, or pasta for extra heartiness.
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Different Veggies: Swap in corn, peas, spinach, or bell peppers.
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Herb Upgrade: Use fresh thyme, rosemary, or oregano instead of dried.
Storage/Reheating
Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this soup in a slow cooker?
Yes, cook on low for 6–8 hours or on high for 3–4 hours.
Can I use frozen vegetables?
Absolutely—just add them directly to the pot without thawing.
Can I make it vegan?
Yes, ensure the broth is vegetable-based and skip any animal products.
What’s the best way to thicken vegetable soup?
Mash some of the potatoes or blend a portion of the soup, then stir back in.
Can I add meat?
Yes, cooked chicken, turkey, or beef can be added during the last 10 minutes of cooking.
Can I prepare it ahead of time?
Yes, it tastes even better the next day as flavors meld.
How do I keep vegetables from getting mushy?
Add softer vegetables like zucchini near the end of cooking.
Can I use fresh tomatoes instead of canned?
Yes, peel and chop fresh tomatoes before adding.
What herbs pair well with vegetable soup?
Thyme, basil, parsley, rosemary, and oregano work beautifully.
Can I make it spicy?
Yes, add chili powder, cayenne pepper, or jalapeños.
Conclusion
This vegetable soup recipe is a warm, satisfying bowl of comfort that’s both easy to make and good for you. Whether you stick to the classic version or mix it up with your favorite vegetables and seasonings, it’s a go-to meal for any time of year. With its rich flavor and adaptability, this soup is a staple worth keeping in your kitchen rotation.
Vegetable Soup Recipe
A warm, comforting vegetable soup made with fresh veggies, herbs, and a flavorful broth — easy to make and perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 2 medium potatoes, peeled and cubed
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups chopped spinach or kale (optional, for extra greens)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in bell pepper, potatoes, zucchini, and green beans. Cook for another 3–4 minutes.
- Add diced tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
- Stir in spinach or kale during the last 5 minutes of cooking if using.
- Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- Swap in your favorite seasonal vegetables.
- Add cooked beans or lentils for extra protein.
- Stores well in the fridge for up to 4 days or freezer for up to 3 months
