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Vegetable Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 Bowl

Ingredients
  

  • Base Vegetables:
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 celery stalks chopped
  • 3 medium carrots sliced
  • 4 garlic cloves minced
  • 1 bell pepper diced (any color)
  • Main Vegetables:
  • 2 medium potatoes cubed
  • 1 zucchini sliced
  • 1 cup green beans trimmed and cut
  • 1 cup corn kernels fresh or frozen
  • 1 can 14.5 oz diced tomatoes
  • 2 cups chopped cabbage or spinach
  • Broth and Seasonings:
  • 6 –8 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice optional
  • Optional Add-ins:
  • 1 can 15 oz white beans, drained and rinsed
  • 1/2 cup small pasta or rice
  • Fresh herbs like basil cilantro, or dill

Instructions
 

  • Prepare your vegetables
  • Wash and chop all vegetables into even-sized pieces. Cut carrots and potatoes smaller since they take longer to cook.
  • Start with the aromatics
  • Heat olive oil in a large soup pot over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in celery and carrots, cooking for 5 more minutes. Add garlic and cook for 1 minute until fragrant.
  • Add the vegetables
  • Add bell pepper, potatoes, and green beans. Pour in diced tomatoes with juice. Stir and cook for 2–3 minutes.
  • Add broth and seasonings
  • Sprinkle in thyme, oregano, smoked paprika, salt, and pepper. Drop in bay leaves. Pour in enough vegetable broth to cover the veggies by about an inch. Bring to a boil.
  • Simmer the soup
  • Reduce to medium-low and simmer for 15–20 minutes. Add zucchini, corn, and cabbage in the last 10 minutes. If using pasta or rice, add it 10–15 minutes before the soup is done. Stir occasionally.
  • Finish the soup
  • Remove bay leaves. Taste and adjust seasoning. Stir in fresh parsley and lemon juice. Add spinach in the last 2–3 minutes if using.
  • Serve hot
  • Ladle soup into bowls and top with fresh herbs, cheese, or a drizzle of olive oil. Serve with crusty bread or crackers.
  • Soup Recipe Modifications
  • Protein-packed: Add beans, lentils, or leftover cooked chicken.
  • Mediterranean style: Add olive oil, tomatoes, oregano, and fresh basil.
  • Spicy: Include jalapeños, chili flakes, or hot sauce.
  • Creamy: Stir in coconut milk or blend part of the soup.
  • Winter version: Use root vegetables like turnips or sweet potatoes.
  • Asian-inspired: Add ginger, soy sauce, sesame oil, and cilantro.
  • How to Store Vegetable Soup
  • Cooling: Let cool completely before storing.
  • Refrigerate: Store in airtight containers for up to 4–5 days.
  • Freeze: Freeze in containers, leaving space for expansion, for up to 3 months.
  • Reheat: Warm gently on stovetop or microwave, adding broth if thickened.

Notes

Roast veggies first for deeper flavor.
Save veggie scraps for homemade broth.
Double the recipe for freezer meals.
Add a parmesan rind while simmering for richness.
Let it sit overnight for even better flavor.
Mix seasonal vegetables year-round.
Use butter instead of oil for richness.