Vegetable Soup Recipe
This easy, homemade vegetable soup recipe is a healthy, comforting bowl of goodness bursting with fresh ingredients and hearty flavor.
Full Recipe Introduction
Nothing warms you up like a steaming bowl of homemade vegetable soup. This Vegetable Soup Recipe is my go-to when I want something nourishing and vegan without skimping on taste. It’s loaded with crisp carrots, tender potatoes, vibrant green beans, and juicy tomatoes—all simmered in a fragrant broth that’s light yet satisfying. Honestly, I fell in love with this soup on a blustery fall afternoon when my granddaughter and I picked apples at the farm stand. We came home tired and cold, and within 30 minutes, this soup brought us both back to life. What makes it special? First, it’s entirely plant-based and packed with fiber, vitamins, and minerals. Second, you can tweak it any way you like—add a pinch of curry powder, swap in sweet potatoes, or stir in some pesto at the end. And because I’m always juggling grocery runs and volunteer meetings, I appreciate how this recipe comes together in under an hour with just one pot to wash. So, whether you’re craving a healthy weeknight dinner or meal-prepping for the week, this cheerful, nourishing vegetable soup fits the bill. Let’s dive right in!
Why You’ll Love This Recipe
• Ready in under an hour—perfect for busy weeknights.
• Totally vegan and gluten-free—everyone can enjoy it.
• No fancy equipment—just a large stockpot or Dutch oven.
• Uses fresh ingredients (or your favorite frozen veggies).
• Budget-friendly—cheaper than takeout, trust me.
• Makes great leftovers—you’ll thank me tomorrow.
• Hearty enough to serve as a light lunch or dinner.
• Easy to customize—swap veggies, add spices, or stir in beans.
Ingredients
• 2 tablespoons extra-virgin olive oil (or avocado oil for a neutral taste)
• 1 medium yellow onion, diced (Vidalia or sweet onion adds mild flavor)
• 3 garlic cloves, minced (fresh is best—avoid jarred if you can)
• 2 large carrots, sliced into ¼-inch rounds (use organic for sweeter notes)
• 2 celery stalks, chopped (look for crisp, bright-green stalks)
• 1 medium russet potato, peeled and cubed (Yukon Gold works too)
• 1 cup green beans, trimmed and halved (fresh or frozen both work)
• 1 zucchini, diced (leave the skin on for color and nutrients)
• 1 can (14.5 oz) diced tomatoes, fire-roasted if you like a smoky edge
• 6 cups low-sodium vegetable broth (I recommend Imagine brand)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, finely chopped)
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika (optional, but adds warmth)
• Salt and freshly ground black pepper, to taste
• 2 cups baby spinach or kale, roughly chopped
• Fresh parsley or basil, chopped (for garnish)
Directions
- Heat the Oil
Warm olive oil in a large pot over medium heat. When it shimmers, toss in the diced onion. Sauté for 4–5 minutes until soft and translucent. Tip: scraping the bottom helps develop flavor. - Add Garlic and Veggies
Stir in minced garlic, carrots, and celery. Cook for 2–3 minutes, stirring often, until you can smell that garlicky goodness. - Potato and Herbs Go In
Add cubed potatoes, thyme, oregano, and smoked paprika. Give everything a good stir so the spices coat the veggies evenly. - Pour in Broth and Tomatoes
Ladle in the vegetable broth and canned tomatoes with their juices. Bring to a gentle boil, then reduce heat to medium-low. - Simmer and Sip
Cover partially and let it simmer for 15 minutes. You’ll see the potatoes soften and the flavors meld. Meanwhile, taste and adjust salt and pepper. - Add Green Beans and Zucchini
Stir in green beans and zucchini. Simmer another 7–8 minutes until all veggies are tender but still vibrant. - Leafy Greens Finish
Turn off the heat and fold in spinach or kale. The residual warmth wilts the greens just right—bright and tender. - Garnish and Serve
Ladle soup into bowls, sprinkle parsley or basil on top, and tuck in! A squeeze of fresh lemon juice brightens it up if you like.
Servings & Timing
Makes 6 generous bowls
Prep Time: 15 minutes
Cook Time: 35 minutes (including simmer)
Total Time: 50 minutes
Variations
• Mexican Twist: Stir in 1 teaspoon chili powder and top with chopped cilantro and lime.
• Italian Flair: Swap spinach for chopped escarole and finish with a drizzle of pesto.
• Creamy Version: Blend half the soup, then stir it back in for a luscious texture.
• Protein Boost: Add a can of rinsed white beans or cooked lentils in step 4.
• Root Veg Upgrade: Replace zucchini with diced sweet potato in autumn.
• Spicy Kick: Sprinkle in red pepper flakes or a dash of cayenne.
Storage & Reheating
Refrigerator: Keep soup in an airtight container for up to 5 days.
Freezer: Freeze in portions (use freezer-safe jars) for up to 3 months.
Thawing: Move from freezer to fridge overnight.
Reheating: Warm gently on the stove over low heat, adding a splash of broth if it’s too thick.
Make-Ahead Tip: Soup tastes even better the next day once spices settle—perfect for meal prep.
Notes
• I learned that searing onions just a bit darker adds subtle sweetness.
• If you prefer a silkier broth, use an immersion blender for a light puree.
• For extra depth, add a Parmesan rind while simmering (remove before serving).
• Taste as you go—every veggie batch behaves differently.
FAQs
Q1: Can I use frozen vegetables?
A1: Absolutely—just add them straight from the bag when fresh veggies go out of season.
Q2: Is this soup gluten-free?
A2: Yes, it’s naturally gluten-free; just double-check your broth label.
Q3: How can I make it more filling?
A3: Stir in cooked quinoa, brown rice, or a handful of pasta in the last 10 minutes.
Q4: My carrots stayed hard—what happened?
A4: Ensure you simmer long enough; carrots can be firm if the heat’s too low.
Q5: Can I skip the tomatoes?
A5: You can use 1 cup tomato sauce or omit tomatoes entirely and add 2 more cups broth.
Q6: Why is my soup watery?
A6: Either simmer uncovered a bit longer or blend some veggies to thicken naturally.
Q7: What’s a good spice addition?
A7: A pinch of turmeric adds warmth and a golden glow—plus extra antioxidants.
Q8: Can I add meat?
A8: Sure—stir in shredded rotisserie chicken or cooked Italian sausage when you add beans.
Conclusion
This vegetable soup recipe is your new best friend—simple, nourishing, and endlessly flexible. Whether you’re cozying up on a chilly evening or prepping lunches for the week, this hearty, healthy, homemade soup won’t disappoint. Give it a try, leave a comment below, and explore more of my comfort-food favorites for heartwarming meals all year long!
Vegetable Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil or avocado oil for a neutral taste
- 1 medium yellow onion diced (Vidalia or sweet onion adds mild flavor)
- 3 cloves garlic minced (fresh is best—avoid jarred if you can)
- 2 large carrots sliced into ¼-inch rounds (use organic for sweeter notes)
- 1 medium russet potato peeled and cubed (Yukon Gold works too)
- 1 cup green beans trimmed and halved (fresh or frozen both work)
- 1 zucchini diced (leave the skin on for color and nutrients)
- 1 can (14.5 oz) diced tomatoes fire-roasted if you like a smoky edge
- 6 cups low-sodium vegetable broth I recommend Imagine brand
- 1 teaspoon dried thyme or 1 tablespoon fresh, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika optional, but adds warmth
- Salt and freshly ground black pepper to taste
- 2 cups baby spinach or kale roughly chopped
- Fresh parsley or basil chopped (for garnish)
Instructions
- Warm olive oil in a large pot over medium heat. When it shimmers, toss in the diced onion. Sauté for 4–5 minutes until soft and translucent. Tip: scraping the bottom helps develop flavor.
- Stir in minced garlic, carrots, and celery. Cook for 2–3 minutes, stirring often, until you can smell that garlicky goodness.
- Add cubed potatoes, thyme, oregano, and smoked paprika. Give everything a good stir so the spices coat the veggies evenly.
- Ladle in the vegetable broth and canned tomatoes with their juices. Bring to a gentle boil, then reduce heat to medium-low.
- Cover partially and let it simmer for 15 minutes. You’ll see the potatoes soften and the flavors meld. Meanwhile, taste and adjust salt and pepper.
- Stir in green beans and zucchini. Simmer another 7–8 minutes until all veggies are tender but still vibrant.
- Turn off the heat and fold in spinach or kale. The residual warmth wilts the greens just right—bright and tender.
- Ladle soup into bowls, sprinkle parsley or basil on top, and tuck in! A squeeze of fresh lemon juice brightens it up if you like.
Notes
• If you prefer a silkier broth, use an immersion blender for a light puree.
• For extra depth, add a Parmesan rind while simmering (remove before serving).
• Taste as you go—every veggie batch behaves differently.
