Vegetable Soup
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.
Servings 6
Calories 160kcal
Cost $10–$12
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
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.
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.