Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 zucchini, chopped; 1 potato, diced; 1 cup green beans, trimmed and cut; 1 can (14.5 oz) diced tomatoes; 6 cups vegetable broth; 1 tsp dried thyme; 1 tsp dried oregano; 1 bay leaf; Salt to taste; Black pepper to taste; 1 cup spinach or kale, chopped; 2 tbsp fresh parsley, chopped

This vegetable soup is wholesome, nourishing, and full of colorful vegetables. I like making it when I want a cozy, healthy meal that feels hearty without being heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp olive oil

2 cloves garlic, minced

1 small onion, diced

2 carrots, sliced

2 celery stalks, sliced

1 zucchini, chopped

1 potato, diced

6 cups vegetable broth

1 cup green beans, trimmed and cut

1 can (14.5 oz) diced tomatoes

Salt to taste

1 tsp dried thyme

1 tsp dried oregano

Black pepper to taste

1 bay leaf

1 cup spinach or kale, chopped

2 tbsp fresh parsley, chopped

Directions

I heat the olive oil in a large pot over medium heat. I add the diced onion and sauté it for 3–4 minutes until it softens.

Then I stir in the garlic, carrots, and celery, then I cook everything for another 5 minutes. I add the zucchini, potato, and green beans, stirring to combine.

I pour in the diced tomatoes and vegetable broth. Then I add the thyme, oregano, bay leaf, salt, and black pepper.

Next I bring the soup to a boil, then reduce the heat and let it simmer for 25–30 minutes, until the vegetables are tender.

After that I stir in the spinach or kale and cook for 2–3 more minutes until wilted. I remove the bay leaf, adjust the seasoning, garnish with fresh parsley, and serve warm.

Servings and Timing

This recipe makes 4 servings.

Prep time:15 minutes

Cooking time:30 minutes

Total time: 45 minutes

Calories: about 180 kcal per serving

Variations

I sometimes add chickpeas, white beans, or lentils to make the soup more filling. I also like adding pasta or rice when I want a heartier bowl.

For extra flavor, I add a pinch of red pepper flakes, smoked paprika, or a squeeze of lemon juice before serving.

Storage/Reheating

I store leftover vegetable soup in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm it on the stove over medium heat until hot. I can also microwave it in a covered bowl, stirring halfway through.

I freeze this soup for up to 3 months, though I prefer freezing it before adding spinach or kale for the best texture.

FAQs

Can I make this vegetable soup ahead of time?

Yes, I like making it ahead because the flavors get even better after resting in the fridge.

Can I use frozen vegetables?

Yes, I can use frozen vegetables. I add them directly to the soup and cook until tender.

Is this soup vegan?

Yes, this soup is vegan as long as I use vegetable broth.

Can I add protein to this soup?

Yes, I like adding beans, lentils, or chickpeas for extra protein and texture.

Can I make this soup spicy?

Yes, I add red pepper flakes, cayenne pepper, or a little hot sauce when I want a spicy version.

Conclusion

This vegetable soup is warm, healthy, and easy to make with simple ingredients. I like keeping it in my meal rotation because it is comforting, flexible, and perfect for a nourishing homemade meal.

📖 Recipe:

Vegetable Soup

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Author: Sophia
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegan

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Description

A wholesome and nourishing vegetable soup packed with colorful vegetables simmered in a flavorful broth. This cozy dish is hearty yet light, perfect for any meal.