Vegetable Soup Recipe
This easy, homemade vegetable soup recipe is a healthy, comforting bowl of goodness bursting with fresh ingredients and hearty flavor.
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
• 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.
• 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.
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