Vegetable soup is a comforting, nutritious, and versatile dish that suits every occasion. Whether it’s a chilly winter evening or a light summer lunch, this wholesome soup delivers rich flavor, vibrant colors, and an abundance of nutrients. Packed with seasonal vegetables, aromatic herbs, and a flavorful broth, it’s a go-to meal that can be easily adapted to fit your preferences or whatever you have on hand.
This hearty vegetable soup is perfect for anyone seeking a simple yet satisfying dish. It’s naturally vegan, gluten-free, and loaded with fiber, vitamins, and antioxidants. Plus, it’s easy to prepare, making it ideal for busy weeknights, meal prep, or entertaining guests with dietary restrictions. Pair it with crusty bread, a fresh salad, or enjoy it on its own—this soup can easily take center stage.
Below, you’ll find a detailed guide to making the ultimate vegetable soup, complete with tips for success, recipe variations, and creative serving ideas. By the end, you’ll have a dish that’s not only delicious but also endlessly customizable.
Why You’ll Love This Recipe
- Wholesome and Nutritious: Packed with vegetables and low in calories, this soup is a healthful meal option.
- Versatile: Use your favorite vegetables or whatever you have in the fridge—this recipe is incredibly adaptable.
- Easy to Make: With simple ingredients and minimal prep, it’s a beginner-friendly recipe that doesn’t skimp on flavor.
- Meal Prep Friendly: This soup stores and reheats beautifully, making it perfect for meal prep.
- Naturally Vegan and Gluten-Free: A plant-based, allergy-friendly dish that everyone can enjoy.
Preparation Time and Yield
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Serving Size: 1 large bowl (approximately 2 cups)
Nutritional Information (per serving)
- Calories: 140
- Carbohydrates: 22g
- Protein: 5g
- Fat: 4g
- Fiber: 6g
- Sugar: 7g
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium potato, peeled and diced
- 1 can (14 ounces) diced tomatoes (with juice)
- 6 cups vegetable broth (low sodium, if preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale, roughly chopped
- 1 cup frozen or fresh corn kernels
- 1 cup canned or cooked chickpeas (or white beans)
Optional Garnishes
- Fresh parsley, chopped
- Grated Parmesan cheese (omit for vegan)
- A drizzle of olive oil or balsamic vinegar
Step-by-Step Instructions
Step 1: Prep the Vegetables
- Wash and chop all your vegetables into uniform sizes to ensure even cooking. Dice the onion, slice the carrots and celery, and cut the zucchini and potato into bite-sized pieces. Trim and cut the green beans into 1-inch segments.
Step 2: Sauté the Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Step 3: Build the Base
- Add the carrots, celery, zucchini, green beans, and potato to the pot. Stir to coat the vegetables in the oil and aromatics.
- Sprinkle in the thyme, basil, smoked paprika, and a pinch of salt and pepper. Cook for 2-3 minutes to allow the spices to bloom.
Step 4: Add the Broth and Tomatoes
- Pour in the vegetable broth and canned diced tomatoes (with their juice). Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes and carrots are tender.
Step 5: Add the Final Ingredients
- Stir in the spinach (or kale), corn, and chickpeas. Simmer for an additional 5 minutes until the greens are wilted and the corn is heated through.
- Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar for brightness.
Step 6: Serve
- Ladle the vegetable soup into bowls and garnish with fresh parsley, grated Parmesan (if desired), or a drizzle of olive oil. Serve warm with crusty bread or crackers.
Alternative Presentation Ideas
- Soup and Bread Bowl: Hollow out a round loaf of bread and ladle the soup into it for a rustic, edible serving vessel.
- Smooth Soup: Blend half of the soup with an immersion blender for a thicker, creamier consistency while retaining some chunks.
- Hearty Grain Bowl: Serve the soup over cooked quinoa, barley, or farro for added texture and nutrition.
- Single-Serve Mason Jars: Layer the vegetables in mason jars for meal-prep soup portions, adding the broth when ready to serve.
- Festive Presentation: Use colorful bowls and garnish with additional herbs or edible flowers for a bright, eye-catching presentation.
Additional Tips for Success
- Uniform Chopping: Cut all vegetables into similar sizes for even cooking and a visually appealing dish.
- Don’t Overcook: Keep the vegetables slightly tender for the best texture. Overcooking can result in mushy veggies.
- Season Gradually: Add salt and pepper in stages to avoid over-seasoning. Adjust at the end after all the flavors have melded together.
- Use Fresh Herbs: While dried herbs work well, fresh thyme, basil, or parsley can elevate the soup’s flavor. Add fresh herbs at the end to preserve their vibrant taste.
- Make It Ahead: Vegetable soup tastes even better the next day as the flavors have more time to meld together.
Recipe Variations
- Italian Vegetable Soup: Add cooked pasta, Italian seasoning, and a splash of white wine for an Italian twist. Serve with grated Parmesan.
- Spicy Vegetable Soup: Add crushed red pepper flakes, diced jalapeños, or a splash of hot sauce for a spicy kick.
- Creamy Vegetable Soup: Blend the soup entirely or partially with a touch of coconut milk or cream for a velvety texture.
- Mexican-Inspired Soup: Add black beans, cumin, chili powder, and diced green chilies. Serve with tortilla chips and a dollop of avocado.
- Protein-Packed: Stir in shredded chicken, turkey, or cooked sausage for a heartier meal.
Freezing and Storage
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
- Freezing: Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months.
- Reheating Tips: Thaw frozen soup in the refrigerator overnight and reheat gently on the stovetop. Add a splash of broth if the soup has thickened.
Healthier Twist Ideas
- Low-Carb Option: Replace the potatoes with cauliflower florets or diced zucchini for a lower-carb version.
- Add Leafy Greens: Include nutrient-dense greens like kale, Swiss chard, or spinach for an extra boost of vitamins and minerals.
- Less Oil: Sauté vegetables in a splash of broth instead of olive oil to reduce fat content.
- High-Protein Version: Add lentils, quinoa, or edamame for a protein boost without the need for meat.
- No-Salt Added Broth: Use unsalted broth and control the seasoning yourself to lower sodium levels.
Serving Suggestions for Events
- Dinner Party Starter: Serve small portions of soup in elegant bowls as an appetizer before the main course.
- Family-Style Meal: Pair the soup with a crusty baguette, an array of cheeses, and a simple green salad for a casual family dinner.
- Potluck Hit: Bring the soup in a slow cooker to keep it warm during a potluck or gathering. Offer toppings like croutons, grated cheese, or fresh herbs for guests to customize their bowls.
- Holiday Side Dish: Serve the soup alongside a roast or turkey as a lighter side dish for festive occasions.
- Meal Prep Superstar: Portion the soup into individual containers for ready-to-eat lunches or dinners throughout the week.
Special Equipment
- Large Dutch Oven or Soup Pot: A heavy-bottomed pot ensures even cooking and prevents burning.
- Immersion Blender: For blending the soup partially or entirely, creating a creamy texture.
- Sharp Knife and Cutting Board: Essential for preparing vegetables quickly and safely.
- Ladle: For serving the soup neatly and efficiently.
- Freezer-Safe Containers: Great for storing leftover soup for future meals.
Frequently Asked Questions
- Can I use frozen vegetables?
Absolutely! Frozen vegetables like green beans, peas, and corn work well and can save time on prep. - How do I thicken the soup?
Blend part of the soup with an immersion blender or mash some of the potatoes for a thicker consistency. - Can I add meat?
Yes, add cooked shredded chicken, turkey, or sausage to make the soup heartier. - How do I make it spicier?
Add red pepper flakes, cayenne, or a splash of hot sauce for a spicy kick. - Is this soup vegan?
Yes, this recipe is naturally vegan if you skip non-vegan garnishes like Parmesan cheese. - Can I use water instead of broth?
Yes, but add extra herbs and spices to enhance the flavor if using water. - What can I serve with this soup?
Crusty bread, grilled cheese, or a simple salad are great accompaniments. - How long does the soup last?
The soup keeps for 4-5 days in the refrigerator and up to 3 months in the freezer.
Conclusion
Hearty Vegetable Soup is a timeless recipe that celebrates the vibrant flavors of fresh vegetables while providing a nourishing and satisfying meal. It’s easy to customize, making it perfect for using up pantry staples or incorporating seasonal produce. Whether served as a simple weekday dinner or dressed up for a special occasion, this soup is a versatile and crowd-pleasing dish.
With countless variations and creative serving options, this vegetable soup is bound to become a staple in your meal rotation. It’s comforting, healthy, and full of flavor—proof that wholesome cooking doesn’t have to be complicated. Make a big pot today and enjoy the taste of homemade goodness in every bowl!
Print
Hearty Vegetable Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium potato, peeled and diced
- 1 can (14 ounces) diced tomatoes (with juice)
- 6 cups vegetable broth (low sodium, if preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale, roughly chopped
- 1 cup frozen or fresh corn kernels
- 1 cup canned or cooked chickpeas (or white beans)
Optional Garnishes
- Fresh parsley, chopped
- Grated Parmesan cheese (omit for vegan)
- A drizzle of olive oil or balsamic vinegar
Instructions
Step 1: Prep the Vegetables
- Wash and chop all your vegetables into uniform sizes to ensure even cooking. Dice the onion, slice the carrots and celery, and cut the zucchini and potato into bite-sized pieces. Trim and cut the green beans into 1-inch segments.
Step 2: Sauté the Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Step 3: Build the Base
- Add the carrots, celery, zucchini, green beans, and potato to the pot. Stir to coat the vegetables in the oil and aromatics.
- Sprinkle in the thyme, basil, smoked paprika, and a pinch of salt and pepper. Cook for 2-3 minutes to allow the spices to bloom.
Step 4: Add the Broth and Tomatoes
- Pour in the vegetable broth and canned diced tomatoes (with their juice). Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes and carrots are tender.
Step 5: Add the Final Ingredients
- Stir in the spinach (or kale), corn, and chickpeas. Simmer for an additional 5 minutes until the greens are wilted and the corn is heated through.
- Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar for brightness.
Step 6: Serve
- Ladle the vegetable soup into bowls and garnish with fresh parsley, grated Parmesan (if desired), or a drizzle of olive oil. Serve warm with crusty bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 large bowl (approximately 2 cups)
- Calories: 140 kcal
- Sugar: 7g
- Fat: 4g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g