Looking for a comforting, nutritious meal that’s easy to make and packed with fresh flavors? This Vegetable Soup is just what I need! Bursting with a variety of vegetables and a savory broth, this hearty soup is perfect for a satisfying lunch or dinner. Whether I’m seeking a cozy dish for chilly days or a light yet fulfilling option, this vegetable soup always fits the bill.
Why You’ll Love This Recipe
I love this Vegetable Soup because it’s both nourishing and delicious. It’s full of vibrant vegetables like carrots, celery, zucchini, and corn, all simmered in a flavorful vegetable broth. This soup is perfect when I want a filling yet healthy meal. Not only is it packed with nutrients, but it also warms me up on cold days and can be made in one pot, making cleanup a breeze. Plus, it’s easy to customize with any seasonal vegetables I have on hand.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, peeled and sliced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
2 celery stalks, sliced
1 zucchini, diced
1 yellow squash, diced
2 medium potatoes, peeled and diced
1 cup peas (fresh or frozen)
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat Olive Oil: In a large pot over medium heat, I warm the olive oil. I add the diced onion and cook until softened, about 5 minutes.
Sauté Garlic: Next, I add the minced garlic to the pot and cook for another minute until fragrant.
Cook Vegetables: I add the sliced carrots, celery, and diced potatoes to the pot. I cook them for about 5 minutes, stirring occasionally.
Add More Veggies: I mix in the diced zucchini, yellow squash, green beans, corn, and peas. I stir well to combine all the vegetables.
Combine Ingredients: I pour in the diced tomatoes (with their juice) and vegetable broth. Then, I stir in the dried thyme, basil, oregano, salt, and pepper.
Simmer: I bring the soup to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the vegetables are tender.
Season and Serve: I taste the soup and adjust the seasoning as needed. Then, I serve it hot, garnished with fresh parsley.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 35 minutes
Serving Size: 8 servings
Calories per Serving: 150 kcal
Variations
Add Beans: I can add beans like kidney beans or white beans for extra protein and fiber.
Use Different Vegetables: If I have other veggies on hand, such as spinach, kale, or parsnips, I can throw them in for variety.
Spicy Twist: To spice things up, I can add a pinch of red pepper flakes or a chopped jalapeño.
Creamy Option: If I prefer a creamy version, I can blend part of the soup or add a dollop of cream before serving.
Storage/Reheating
Storage: I store any leftover soup in an airtight container in the fridge, where it stays fresh for up to 3-4 days.
Freezing: This vegetable soup freezes well. I can portion it into freezer-safe containers and store it for up to 3 months. When I’m ready to eat, I simply thaw it overnight in the fridge.
Reheating: To reheat, I warm the soup on the stovetop over low heat or in the microwave, stirring occasionally until heated through.
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FAQs:
Can I use other types of broth in this vegetable soup?
Yes! While vegetable broth is great for flavor, I can use chicken broth or any other broth I prefer.
Can I add meat to this vegetable soup?
Absolutely! If I prefer a meat-based version, I can add cooked chicken, turkey, or even sausage for added flavor and protein.
How can I make this soup spicier?
If I like a bit of heat, I can add red pepper flakes, a chopped jalapeño, or even some hot sauce to the soup.
Can I make this soup ahead of time?
Yes, I can make this vegetable soup ahead of time. It actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to enjoy!
Is this vegetable soup gluten-free?
Yes, this soup is naturally gluten-free, as all the ingredients are free from gluten. Just make sure to check the label of the vegetable broth to ensure it’s gluten-free if that’s a concern.
Conclusion:
This flavorful and nutritious Vegetable Soup is perfect for a comforting meal any day of the week. Packed with fresh vegetables and savory broth, it’s both satisfying and versatile. Easy to prepare and ideal for meal prep, this soup is a healthy choice for the whole family!
📖 Recipe:
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Vegetable Soup
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Enjoy a comforting bowl of hearty Vegetable Soup, packed with fresh, wholesome vegetables and savory broth. This healthy, easy-to-make soup is perfect for any season and can be customized with your favorite veggies. Ideal for a nourishing lunch or dinner, it’s both satisfying and versatile.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 zucchini, diced
1 yellow squash, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add sliced carrots, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally.
- Stir in diced zucchini, yellow squash, green beans, corn, and peas.
- Pour in diced tomatoes (with juice) and vegetable broth. Add dried thyme, basil, oregano, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, until vegetables are tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, puree part of the soup using an immersion blender.
You can customize the soup with different vegetables according to your preference.
This soup can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 150 kcal per serving
