Vegetable soup recipe
This comforting vegetable soup recipe is loaded with healthy veggies and rich flavor. Simple to make, customizable, and perfect for cozy nights!
Ingredients
- Base Ingredients
- 2 tablespoons olive oil – For sautéing and building that initial layer of flavor.
- 1 medium onion diced – Yellow or white works best; adds natural sweetness.
- 3 garlic cloves minced – The aromatic backbone of any good soup recipe.
- 3 medium carrots peeled and sliced – For sweetness and color.
- 2 celery stalks diced – Adds crunch and earthy flavor.
- 1 medium potato peeled and diced – Helps make the soup hearty and satisfying.
- Vegetables
- 1 cup green beans trimmed and cut into 1-inch pieces – A classic addition for texture.
- 1 cup corn kernels – Fresh or frozen; adds sweetness.
- 1 zucchini diced – Softens beautifully into the broth.
- 1 14.5-ounce can diced tomatoes – Adds richness and acidity.
- 1 cup chopped cabbage or spinach – Optional for extra greens.
- Broth & Seasoning
- 6 cups vegetable broth – Use a high-quality store-bought broth or homemade for best results.
- 1 teaspoon dried thyme – Adds herby depth of flavor.
- 1 teaspoon dried oregano – Complements the thyme for that cozy savory taste.
- 1 bay leaf – Optional but enhances aroma.
- Salt and pepper to taste – Always season at the end for balance.
- For Finishing
- 2 tablespoons fresh parsley chopped – Adds color and freshness.
- Juice of 1/2 lemon – A splash of brightness right before serving.
- Optional garnish: A drizzle of olive oil or sprinkle of Parmesan cheese.
Instructions
- Sauté the Base
- In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
- Add the garlic and cook for another 30 seconds until fragrant.
- Add the Broth and Veggies
- Stir in the potatoes, green beans, zucchini, corn, and diced tomatoes (with their juices). Pour in the vegetable broth, then add thyme, oregano, bay leaf, and a pinch of salt and pepper.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered for 25–30 minutes, or until all the vegetables are tender and the flavors have melded together.
- Finish and Taste
- Remove the bay leaf and taste the soup. Adjust seasoning as needed — you may want a bit more salt, pepper, or herbs.
- Stir in the chopped parsley and lemon juice right before serving. The lemon adds brightness and lifts all the flavors beautifully.
- Serve and Enjoy
- Ladle the soup into bowls and garnish with a drizzle of olive oil or a sprinkle of grated Parmesan (if you’re not keeping it vegan). Serve with crusty bread, grilled cheese, or a fresh garden salad for a complete meal.
Notes
- Layer your flavors. Sautéing the aromatics before adding broth makes a huge difference in the soup’s depth of flavor.
- Don’t overcook the vegetables. They should be tender but not mushy.
- Add greens at the end. Spinach, kale, or cabbage should go in just before serving so they stay vibrant.
- Use good-quality broth. It’s the backbone of your soup; homemade or low-sodium store-bought works best.
- Let it rest. The flavor deepens after sitting for a few hours — or even better, overnight.