If you’re searching for a heartwarming and wholesome dish that’s bursting with fresh flavors and vibrant colors, this Vegetable Soup Recipe is a must-try. It’s a beautiful medley of garden vegetables simmered together to create a nourishing bowl of comfort that feels homemade with every spoonful. Whether you want a quick weeknight dinner or a cozy meal to share with friends, this soup delivers a perfect balance of taste, texture, and nutrition that will make you fall in love with vegetable soup all over again.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for making your Vegetable Soup Recipe truly shine. Each one plays a special role: from the sweetness of carrots and the earthiness of beans to the aromatics like garlic and herbs that bring everything together beautifully.
- 2 tablespoons olive oil: Adds a subtle richness and helps sauté the vegetables to perfection.
- 1 medium yellow onion (chopped): Provides a sweet and savory base flavor for the soup.
- 2 cloves garlic (minced): Infuses a fragrant kick that elevates every bite.
- 3 carrots (peeled and sliced): Bring natural sweetness and a lovely, tender texture.
- 2 celery stalks (sliced): Add a light crunch and fresh aroma.
- 1 zucchini (diced): Offers mild flavor and softens nicely when cooked.
- 1 cup green beans (trimmed and cut into 1-inch pieces): Add a nice bite and vibrant green color.
- 1 (14.5-ounce) can diced tomatoes (with juices): Contributes brightness and a hint of acidity.
- 6 cups vegetable broth: The nourishing and flavorful liquid base that ties all ingredients together.
- 1 teaspoon dried thyme: Brings a subtle herbal depth.
- 1/2 teaspoon dried oregano: Adds a warm, slightly peppery note.
- 1 bay leaf: Infuses gentle complexity during simmering.
- 1/2 teaspoon salt: Enhances all the vibrant flavors.
- 1/4 teaspoon black pepper: Provides a mild touch of heat and spice.
- 1 cup chopped cabbage or spinach (optional): Boosts the nutrition and leafy goodness.
- 1 (15-ounce) can kidney beans or cannellini beans (drained and rinsed): Introduces creamy texture and protein.
- 1/2 cup frozen peas or corn: Adds bursts of sweetness and a pop of color.
How to Make Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic and sauté for about 2 to 3 minutes. Keep an eye on the pot so they become fragrant and translucent without browning. This step wakes up the flavors and sets a delicious foundation for your soup.
Step 2: Add the Core Vegetables
Next, stir in the carrots, celery, zucchini, and green beans. Cook these veggies for 5 to 7 minutes, stirring occasionally to make sure they soften just enough while still holding their shape. This builds layers to the soup’s texture, giving you a satisfying bite in every spoonful.
Step 3: Introduce the Liquids and Herbs
Pour in the diced tomatoes along with their juices, then add the vegetable broth. Sprinkle in the dried thyme, oregano, bay leaf, salt, and black pepper. Increase the heat until the pot reaches a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for 20 to 25 minutes. During this time, all those lovely flavors mingle, creating a perfectly balanced broth.
Step 4: Add Final Vegetables and Beans
It’s time to enrich your Vegetable Soup Recipe by adding the optional cabbage or spinach, rinsed beans, and frozen peas or corn. Let everything cook together for another 5 to 10 minutes until the vegetables are tender and the beans are warmed through. Don’t forget to fish out the bay leaf before serving—this little leaf does its magic during cooking but isn’t meant to be eaten.
How to Serve Vegetable Soup Recipe
Garnishes
Brighten your bowl with a few fresh garnishes like chopped parsley, a sprinkle of grated Parmesan (or vegan cheese), or a drizzle of extra virgin olive oil. These little touches amplify the freshness and add a pop of flavor that feels just right.
Side Dishes
This soup pairs beautifully with crusty artisan bread, garlic toast, or even a light side salad. If you want to keep things cozy, a warm grilled cheese or crusty roll perfect for dipping is the way to go. It turns a simple meal into something full and fulfilling.
Creative Ways to Present
For a fun twist, serve your Vegetable Soup Recipe in hollowed-out bread bowls or rustic mason jars for lunch on the go. You can also top it with toasted nuts or seeds for added crunch, or swirl in a spoonful of pesto or sour cream substitute for extra creaminess and color contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Vegetable Soup Recipe in airtight containers in the refrigerator. It will stay fresh for up to 4 days, giving you delicious lunches or dinners throughout the week. The flavors only improve after a day, making it a perfect make-ahead option.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you want a comforting meal, just thaw overnight in the fridge or gently warm from frozen on the stovetop.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally until heated through. Avoid boiling to keep the veggies tender and the flavors balanced. Alternatively, microwave individual servings in short bursts, stirring in between.
FAQs
Can I use fresh herbs instead of dried for this Vegetable Soup Recipe?
Absolutely! Fresh herbs bring a bright, lively flavor. Substitute about three times the amount of fresh herbs as dried since fresh herbs are less concentrated. Add them toward the end of cooking to maintain their freshness.
Is this soup suitable for a vegan diet?
Yes, this Vegetable Soup Recipe is entirely vegan. It uses vegetable broth and plant-based ingredients only, making it a wholesome, animal-product-free meal that suits vegans perfectly.
Can I add other vegetables to this soup?
Definitely. This soup is super flexible. Feel free to add your favorite seasonal veggies like sweet potatoes, butternut squash, peas, or mushrooms to customize it to your taste and what’s available in your kitchen.
How thick or thin should the soup be?
This Vegetable Soup Recipe is best enjoyed as a broth-based soup with tender vegetable chunks. If you prefer a creamier texture, you could blend a portion of the soup or add a splash of coconut milk or plant-based cream before serving.
What if I don’t have canned beans?
No worries! You can use dried beans that have been soaked and cooked ahead of time, or swap beans for lentils, chickpeas, or even small pasta shapes for a different twist. Just adjust cooking times accordingly.
Final Thoughts
There’s something truly comforting about a warm bowl of homemade soup, and this Vegetable Soup Recipe hits all the right notes with its fresh ingredients, rich broth, and heartening textures. Whether you’re cooking for family, friends, or just yourself, it’s a dish that brings nourishing goodness and simple joy to the table. Give it a whirl soon, and I promise it’ll become one of your favorite go-to recipes in no time!
Print
Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This hearty and healthy vegetable soup is a vibrant medley of fresh vegetables simmered in a flavorful vegetable broth with herbs and beans, perfect for a comforting vegan meal any day of the week.
Ingredients
Vegetables
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup chopped cabbage or spinach (optional)
- 1/2 cup frozen peas or corn
Liquids and Canned Goods
- 1 (14.5-ounce) can diced tomatoes with juices
- 6 cups vegetable broth
- 1 (15-ounce) can kidney beans or cannellini beans, drained and rinsed
Oils and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 2–3 minutes until fragrant and translucent.
- Cook Vegetables: Add the sliced carrots, celery, diced zucchini, and green beans. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften.
- Add Liquids and Herbs: Stir in the can of diced tomatoes with juices, vegetable broth, dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil.
- Simmer Soup: Reduce heat to low and simmer uncovered for 20–25 minutes to allow flavors to meld and vegetables to cook through.
- Finish with Greens and Beans: Add the chopped cabbage or spinach (if using), drained and rinsed beans, and frozen peas or corn. Continue simmering for an additional 5–10 minutes until all vegetables are tender.
- Serve: Remove the bay leaf before serving. Enjoy the soup warm as a wholesome, filling meal.
Notes
- Feel free to customize the soup with your favorite seasonal vegetables or leftover produce for variety.
- This soup tastes even better the next day as flavors develop further.
- You can freeze leftovers in airtight containers for up to 3 months for convenient meals later.
