Vegetable Soup Recipe

Nothing beats a bowl of hearty, homemade Vegetable Soup Recipe—warm, healthy, and ready in under an hour.

This comforting veggie soup has its roots in simple, frugal cooking, yet it feels special enough for a Sunday supper or a midweek pick-me-up. With fresh ingredients, vibrant colors, and a light broth that’s both nutritious and soothing, this recipe checks all the boxes: vegan, gluten-free, and as flexible as your fridge allows. I first whipped up a version of this soup on a crisp October afternoon—my kitchen smelled like a cozy farmhouse, and my family went back for seconds before I could even sit down. Let me explain why this pot of goodness has become a staple in my home.

Why You’ll Love This Recipe

• Ready in under 45 minutes—perfect for busy weeknights.
• Uses budget-friendly, fresh ingredients you probably have on hand.
• Completely vegan and naturally gluten-free (just watch your broth label).
• Packed with vitamins A and C—an instant immunity boost.
• Easily customizable with whatever vegetables you’ve got.
• Hearty enough to fill you up, yet light enough to leave room for dessert.
• Great for meal prep—freezes beautifully in individual portions.
• Invites endless flavor twists—swap spices or add grains like barley.

Ingredients for the Vegetable Soup Recipe

• 2 tbsp extra-virgin olive oil (cold-pressed if possible)
• 1 medium yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced (or 1½ tsp jarred for convenience)
• 3 carrots, peeled and sliced (about 1½ cups)
• 2 celery stalks, thinly sliced (about 1 cup)
• 1 medium russet or Yukon Gold potato, diced (1½ cups)
• 1 red bell pepper, chopped (1 cup)
• 1 zucchini, diced (1 cup)
• 1 cup green beans, trimmed and cut into 1″ pieces
• 1 can (15 oz) diced tomatoes with juices (preferably Italian style)
• 6 cups low-sodium vegetable broth (or homemade for extra depth)
• 1 tsp dried thyme (substitute fresh sprigs if available)
• 1 tsp dried oregano (or 1 tbsp chopped fresh)
• 1 bay leaf
• Sea salt and freshly ground black pepper, to taste
• 2 cups chopped kale or spinach (stems removed)
• 1 tbsp lemon juice (optional, for brightness)

Tips:
– Choose firm, brightly colored produce for maximum flavor.
– If you’re craving creaminess, stir in ¼ cup canned coconut milk at the end.
– Swap white potato for sweet potato for a touch of natural sweetness.

Directions for the Vegetable Soup Recipe

1. Heat the olive oil in a large Dutch oven over medium heat. Once shimmering, add the onion and a pinch of salt. Sauté for 3–4 minutes until the edges turn golden—this is your flavor base, or “mirepoix†if you want to sound fancy.
2. Toss in the garlic, carrots, and celery. Stir for 2 minutes, until you can smell that wonderful sautéed aroma. If the garlic starts to brown too quickly, lower the heat a notch.
3. Add the diced potato, bell pepper, zucchini, and green beans. Give everything a good stir, then pour in the diced tomatoes with their juices. Let it bubble for a minute to meld flavors.
4. Pour in the vegetable broth, then sprinkle in thyme, oregano, and slip in the bay leaf. Turn the heat up so the liquid barely simmers—tiny bubbles, not a rolling boil. Cover partially and cook for 20 minutes.
5. Remove the lid and check the veggies: they should be tender but not mushy. If you prefer a thicker soup, use an immersion blender to purée about one-third of the mixture, then stir it back in.
6. Stir in the chopped kale or spinach. Cook for another 2–3 minutes until the greens wilt. Season generously with salt, pepper, and the optional lemon juice. Taste and adjust—sometimes a little extra pepper or a splash of vinegar really brightens it up.

Servings & Timing

Yield: Serves 6 generously
Prep Time: 15 minutes (chopping is the bulk of the work)
Cook Time: 30 minutes (includes simmering time)
Total Time: 45 minutes from start to finish

Variations on the Vegetable Soup Recipe

• Add ½ cup dried red lentils at step 3 for extra protein.
• Swap in cubed butternut squash and a pinch of cinnamon for a fall twist.
• Stir in shredded rotisserie chicken or cooked sausage for a non-vegan option.
• Spice it up with a dash of cayenne or smoked paprika.
• Blend half the soup for a creamy bisque-style texture.
• Toss in cooked barley or quinoa in the last 5 minutes for a hearty grain boost.

Storage & Reheating

Let the soup cool to room temperature before storing. In the fridge: keep in airtight containers for up to 5 days. In the freezer: portion into freezer-safe bags or containers, separating with parchment between layers—store up to 3 months. To reheat, thaw overnight in the fridge (if frozen), then warm gently on the stove over medium heat, stirring occasionally. If you’d like to make this ahead, cook through step 4, cool, and refrigerate; add greens and finish cooking just before serving.

Notes

I learned from a cooking class that adding a Parmesan rind to the simmering pot deepens the savory notes—just fish it out before serving for a subtle umami boost. Also, if your soup ever tastes flat, try a tiny splash of apple cider vinegar or the lemon juice I mention above—acidity wakes up all the flavors. Feel free to use a high-quality kitchen knife (I love my Wüsthof) to make slicing a breeze. And hey, if you end up with more broth than you need, freeze the extra in ice cube trays for future soups or sauces.

FAQs

Q: Can I make this in a slow cooker?
A: Absolutely—after the sauté steps, transfer everything to the slow cooker, add broth and seasonings, and cook on low for 6–8 hours. Stir in greens at the end.

Q: How can I boost protein in this vegan soup?
A: Stir in cooked chickpeas or red lentils, or top each bowl with toasted pumpkin seeds for crunch and nutrients.

Q: What’s the best way to prevent soggy veggies?
A: Cut vegetables into uniform pieces and don’t over-simmer—check at 20 minutes and adjust.

Q: Is this recipe kid-friendly?
A: Yes! Simply puree a bit for picky eaters or let them add their favorite toppings—cheese, croutons, or a swirl of yogurt.

Q: Can I use frozen vegetables?
A: You can swap in frozen veggies—just reduce your simmer time by about 5 minutes since they’ll defrost quickly.

Q: What garnishes work well?
A: Fresh parsley, basil leaves, grated Parmesan (or vegan shreds), a drizzle of olive oil, or crunchy bread crumbs.

Q: How many servings of vegetables per bowl?
A: Each 1½-cup serving counts as about two vegetable servings, based on USDA guidelines—great way to hit daily goals.

Conclusion

This easy, nutritious Vegetable Soup Recipe is your go-to for a homemade, comforting meal that feels special without the fuss. It’s flexible, budget-friendly, and packed with fresh ingredients your body will thank you for. Give it a whirl this week, let me know how you jazz it up, and don’t forget to browse my other cozy soup recipes for more kitchen inspiration!