There’s something undeniably comforting about a big pot of vegetable soup simmering on the stove. It’s cozy, nourishing, and packed with wholesome ingredients that warm you from the inside out. With vibrant veggies, a savory broth, and plenty of flexibility to customize, this is a go-to recipe you’ll reach for again and again.
Vegetable soup has always held a special place in my kitchen.
It reminds me of cool autumn days when my mom would set a steaming bowl in front of me after school, always served with crusty bread and a side of good conversation.
As an adult, I’ve reimagined that nostalgic bowl into a versatile and veggie-packed meal that fits effortlessly into a healthy lifestyle.
Why You’ll Love This
1. It’s the Ultimate Clean-Out-the-Fridge Meal
One of the best things about vegetable soup is its adaptability. You can use almost any vegetables you have on hand, whether fresh, frozen, or even canned. This means fewer trips to the grocery store and less food waste, making it both practical and eco-friendly. Plus, it’s a perfect way to make use of leftover produce before it goes bad.
2. Packed with Nutrients and Fiber
This soup is brimming with vitamins, minerals, and plant-based goodness. From beta-carotene-rich carrots to antioxidant-packed tomatoes and iron-boosting spinach, every bite supports your health. The combination of fiber, healthy carbs, and low fat makes it ideal for supporting digestion, energy, and even weight management.
3. Easy to Make and One-Pot Friendly
You don’t need to be a chef to make this soup. It all comes together in one pot with simple, step-by-step cooking. Whether you’re meal prepping for the week or looking for a comforting dinner on a busy night, the minimal cleanup and ease of preparation are huge bonuses.
4. Perfect for All Diets and Lifestyles
Vegetable soup is naturally vegan, gluten-free, dairy-free, and low in calories. It works for almost any dietary restriction and can be customized with grains, legumes, or protein if desired. It’s a flexible base that can become anything from a light starter to a hearty main dish.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Cuisine Type: American, Mediterranean
- Servings: 6
- Estimated Cost: $10–$12 (for 6 servings)
Equipment Needed
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Optional: Immersion blender (if you want a thicker texture)
Ingredients
- 2 tablespoons olive oil – for sautéing
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 large russet potato, diced
- 1 (14.5 oz) can diced tomatoes – fire-roasted adds extra flavor
- 6 cups vegetable broth – low sodium preferred
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 2 cups baby spinach – added at the end
- 1 tablespoon lemon juice – optional, for brightness
- Fresh parsley – chopped, for garnish
Optional Add-ins:
- 1 cup cooked chickpeas or white beans
- ½ cup cooked pasta or brown rice
- 1 cup frozen corn or peas
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion, and cook for 3–4 minutes until it becomes translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant. This sets the flavor foundation for your soup.
Step 2: Add the Root Vegetables
Toss in the carrots, celery, and potatoes. Sauté for about 5 minutes to allow them to begin softening. Stir occasionally to prevent sticking. The slight caramelization adds depth of flavor to your broth.
Step 3: Pour in Broth and Tomatoes
Add the canned diced tomatoes with their juices, followed by the vegetable broth. Stir in the thyme, basil, oregano, salt, and pepper. Bring everything to a gentle boil, then reduce the heat to a simmer.
Step 4: Simmer Until Tender
Let the soup simmer for about 20 minutes, or until the potatoes are fork-tender. Add the green beans and zucchini during the last 10 minutes of cooking to prevent them from becoming mushy.
Step 5: Stir in Spinach and Optional Lemon
Once the vegetables are tender, stir in the baby spinach and let it wilt for 2–3 minutes. If using lemon juice, add it now to brighten the flavors. Taste and adjust salt and pepper as needed.
Step 6: Serve and Garnish
Ladle the soup into bowls and sprinkle with freshly chopped parsley. Serve with warm crusty bread, gluten-free crackers, or even a light green salad.
Nutrition Facts (Per Serving, Approximate)
- Calories: 160
- Protein: 4g
- Carbohydrates: 26g
- Fiber: 5g
- Fat: 5g
- Sodium: 540mg
- Vitamin A: 110% DV
- Vitamin C: 45% DV
- Iron: 10% DV
- Calcium: 6% DV
Tips for Success
1. Cut Vegetables Uniformly
Try to chop your veggies into evenly-sized pieces so they cook at the same rate. This ensures a perfectly tender bite every time and makes the soup more visually appealing.
2. Don’t Overcook the Greens
Add delicate greens like spinach or kale at the very end. Overcooking can cause them to lose their vibrant color and turn mushy.
3. Use Homemade Broth if Possible
If you have time, homemade vegetable broth adds an extra layer of richness and flavor. Otherwise, opt for a high-quality, low-sodium store-bought broth.
4. Add Protein for a Heartier Meal
Toss in canned beans, lentils, or even leftover rotisserie chicken (if not vegan) to make the soup more filling. It’s a great way to turn a light dish into a complete meal.
Common Questions
Can I freeze this vegetable soup?
Yes! This soup freezes beautifully. Let it cool completely before transferring it to airtight containers. It will last up to 3 months in the freezer. Just thaw overnight in the fridge before reheating.
What if I don’t have all the vegetables listed?
No worries—this soup is very forgiving. Swap in cauliflower, bell peppers, sweet potatoes, or whatever you have on hand. Just adjust the cooking time slightly for different veggies.
Can I make this in a slow cooker?
Absolutely. Add all ingredients except spinach and lemon juice to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the spinach and lemon just before serving.
How long does it last in the fridge?
Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan over medium heat or in the microwave until hot.
Variations & Substitutions
- Add Whole Grains: Stir in cooked quinoa, barley, or farro for a satisfying twist.
- Boost with Legumes: Chickpeas, kidney beans, or lentils make excellent additions for protein and fiber.
- Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce if you like a little heat.
- Tomato-Free Option: Skip the diced tomatoes and use all broth for a clearer soup base.
Storage & Reheating Tips
Refrigerator: Store cooled soup in an airtight container for up to 5 days.
Freezer: Freeze in individual portions to make future meals a breeze.
Reheat: Use the stovetop for best results. Add a splash of broth or water if the soup has thickened. Avoid boiling when reheating to preserve texture.
Vegetable Soup
Ingredients
- 2 tablespoons olive oil – for sautéing
- 1 yellow onion diced
- 2 garlic cloves minced
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 1 zucchini chopped
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 large russet potato diced
- 1 14.5 oz can diced tomatoes – fire-roasted adds extra flavor
- 6 cups vegetable broth – low sodium preferred
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 2 cups baby spinach – added at the end
- 1 tablespoon lemon juice – optional for brightness
- Fresh parsley – chopped for garnish
Optional Add-ins
- 1 cup cooked chickpeas or white beans
- ½ cup cooked pasta or brown rice
- 1 cup frozen corn or peas
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, and cook for 3–4 minutes until it becomes translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant. This sets the flavor foundation for your soup.
- Toss in the carrots, celery, and potatoes. Sauté for about 5 minutes to allow them to begin softening. Stir occasionally to prevent sticking. The slight caramelization adds depth of flavor to your broth.
- Add the canned diced tomatoes with their juices, followed by the vegetable broth. Stir in the thyme, basil, oregano, salt, and pepper. Bring everything to a gentle boil, then reduce the heat to a simmer.
- Let the soup simmer for about 20 minutes, or until the potatoes are fork-tender. Add the green beans and zucchini during the last 10 minutes of cooking to prevent them from becoming mushy.
- Once the vegetables are tender, stir in the baby spinach and let it wilt for 2–3 minutes. If using lemon juice, add it now to brighten the flavors. Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls and sprinkle with freshly chopped parsley. Serve with warm crusty bread, gluten-free crackers, or even a light green salad.
Notes
Try to chop your veggies into evenly-sized pieces so they cook at the same rate. This ensures a perfectly tender bite every time and makes the soup more visually appealing. 2. Don’t Overcook the Greens
Add delicate greens like spinach or kale at the very end. Overcooking can cause them to lose their vibrant color and turn mushy. 3. Use Homemade Broth if Possible
If you have time, homemade vegetable broth adds an extra layer of richness and flavor. Otherwise, opt for a high-quality, low-sodium store-bought broth. 4. Add Protein for a Heartier Meal
Toss in canned beans, lentils, or even leftover rotisserie chicken (if not vegan) to make the soup more filling. It’s a great way to turn a light dish into a complete meal.
There’s just something timeless and heartwarming about vegetable soup.
It’s a recipe that speaks to every season, every home, and every table.
Whether you’re cooking for one or feeding a crowd, this soup brings nourishment, comfort, and flavor in every spoonful.
I hope you enjoy making this cozy classic as much as I do—share it with loved ones, meal prep it for your week, or simply curl up with a bowl on a chilly evening.
Happy cooking!
