Vegetable Soup Recipe
This vegetable soup recipe is the one I come back to every time the weather cools down or I just need a bowl of feel-good nourishment. A big pot of hearty, homemade vegetable soup simmering away on the stove, layered with onions, carrots, celery, sweet potatoes, green beans, zucchini, tomatoes, and simple spices. Flexible, healthy, and comforting!
Ingredients
- 2 tablespoons olive oil or any neutral oil
- 1 medium onion diced
- 2 large carrots peeled and sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 1 medium sweet potato peeled and diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 zucchini diced
- 1 14.5 oz can diced tomatoes
- 6 cups vegetable broth or chicken broth if you prefer
- 1 teaspoon Italian seasoning
- 2 bay leaves
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional
- Juice of 1/2 lemon for brightness
- Fresh parsley chopped, for garnish
Instructions
- Heat the oil:
- In a large soup pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5–7 minutes. (5–7 minutes)
- Add garlic and spices:
- Add minced garlic and cook for 30 seconds, just until fragrant. Sprinkle in Italian seasoning and red pepper flakes if using. (1–2 minutes)
- Add veggies and broth:
- Stir in sweet potato, green beans, zucchini, and canned diced tomatoes with their juices. Pour in the vegetable broth and add bay leaves. Season with salt and pepper. (2–3 minutes)
- Bring to a boil:
- Increase the heat to medium high and bring the soup to a gentle boil. (2–3 minutes)
- Simmer:
- Reduce heat to medium low, cover, and let the soup simmer for about 20–25 minutes or until the vegetables are tender but not mushy. (20–25 minutes)
- Brighten and serve:
- Remove the bay leaves. Stir in the lemon juice for a fresh finish. Taste and adjust salt and pepper. Ladle into bowls, garnish with chopped parsley, and serve warm! (2–3 minutes)
Notes
- Chop evenly: This helps the veggies cook at the same rate.
- Layer the flavor: Start with onions, carrots, and celery (your classic soup base!).
- Don’t overcook: Keep veggies tender but not falling apart.
- Add lemon juice last: It brightens all the flavors.
- Feel free to double: This freezes beautifully for meal prep!