Hey y’all! Craving something warm, comforting, and packed with wholesome goodness? This Vegetable Soup is the ultimate cozy meal—brimming with vibrant veggies, savory broth, and hearty flavors that everyone will love. It’s quick enough for busy weeknights, flexible to suit any season, and so nourishing you’ll want seconds! Let’s get cooking!
Why You’ll Love This Vegetable Soup
- Bursting with fresh vegetables for a naturally nutritious, filling meal.
- Customizable: swap in your favorite veggies or what you have on hand.
- Easy make-ahead and freezer-friendly recipe.
- Vegetarian, vegan, and gluten-free (with the right broth) for everyone to enjoy.
- Ready in just 45 minutes for fuss-free comfort food.
Vegetable Soup Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced (about 1½ cups)
- 2 celery stalks, sliced (about 1 cup)
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and diced (about 2 cups)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 cup frozen peas
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish (optional)
How to Make Vegetable Soup: Step-by-Step Directions
1. Sauté Aromatics
Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Stir in garlic and cook for another 1 minute, until fragrant.
2. Add Vegetables
Add carrots, celery, zucchini, potatoes, and green beans. Sauté for 5 minutes, stirring occasionally, to slightly soften the veggies and enhance their flavor.
3. Simmer the Soup
Pour in diced tomatoes (with juices) and vegetable broth. Stir in thyme, basil, oregano, and the bay leaf. Bring to a boil, then reduce heat to low, cover, and let simmer for 20-25 minutes, or until potatoes and carrots are fork-tender.
4. Finish and Serve
Stir in frozen peas and cook for 3-4 more minutes. Discard the bay leaf. Season with salt and black pepper to taste. Ladle the Vegetable Soup into bowls, garnish with chopped parsley, and serve hot.
Vegetable Soup Notes & Cooking Tips
- For richer flavor, try sautéing the vegetables until lightly browned before adding liquid.
- If you want a thicker soup, mash a few potatoes against the pot’s side and stir well.
- Check out this guide on soup-making basics for pro tips!
Vegetable Soup Variations
- Minestrone-Style: Add a 15-ounce can of drained cannellini beans and ¾ cup small pasta in the last 10 minutes of simmering.
- Spicy Kick: Stir in ½ teaspoon red pepper flakes or a pinch of cayenne for gentle heat.
- Root Veggie Blend: Swap out potatoes for sweet potatoes or butternut squash for a fall twist.
Vegetable Soup Equipment Needed
- Large Dutch oven or stockpot (6-quart capacity)
- Cutting board and chef’s knife
- Wooden spoon or spatula
- Ladle
Vegetable Soup Storage & Shelf Life
Let the soup cool completely before transferring to airtight containers. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave until steaming hot. For more tips, visit Safe Food Storage Guidelines.
What to Serve with Vegetable Soup
- Crusty bread or garlic toast for dipping
- Simple green salad for a light meal
- Grilled cheese sandwich for the ultimate comfort pairing
Vegetable Soup Pro Tips
- Chop vegetables in uniform sizes for even cooking and the best texture.
- Don’t skip the bay leaf—it adds a subtle, savory depth to your soup.
- Brighten the flavor with a splash of lemon juice or a dash of vinegar just before serving (see more ideas at Serious Eats Soup Flavor Boosters).
Vegetable Soup FAQ
- Can I use frozen vegetables instead of fresh?
- Absolutely! Frozen veggies work great—just add them during the last 10 minutes of simmering.
- Can I add protein to this soup?
- Yes, try tossing in chickpeas, white beans, or shredded cooked chicken for extra protein.
- How do I make this soup gluten-free?
- This recipe is already gluten-free if you use gluten-free vegetable broth.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup baby spinach leaves
Instructions
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1Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
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2Add the minced garlic, carrots, and celery. Sauté for another 5 minutes, stirring occasionally.
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3Stir in the zucchini, green beans, diced tomatoes (with juice), and vegetable broth. Add thyme, basil, salt, and pepper.
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4Bring the soup to a boil, then reduce heat and simmer uncovered for 25-30 minutes, until the vegetables are tender.
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5Stir in the baby spinach and cook for 2 more minutes until wilted. Adjust seasoning if needed and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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