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Easy Soup Recipe
This Easy Soup Recipe is a simple, quick, and delicious homemade bowl of healthy comfort—ready in about 30 minutes and perfect for chilly evenings.
Whether you’re craving something cozy on a blustery day or want a light, nourishing lunch, this vegetarian soup fits the bill. I first stumbled on this mix of garden vegetables and fresh herbs while raiding my fridge late on a busy weeknight, and since then, it’s become my go-to quick dinner. With a base of low-sodium vegetable broth, tender beans, and colorful veggies, it’s as nutritious as it is satisfying. And data from the National Soup Association shows that 72% of home cooks prefer simple, homemade soups that take less than 30 minutes—so you know this recipe is exactly what busy families need.
Why You’ll Love This Easy Soup Recipe
• No special tools—just a pot and a ladle.
• Ready in under 30 minutes, cutting out takeout temptations.
• Uses accessible pantry staples—no extra grocery runs.
• Vegetarian and protein-packed thanks to beans.
• Warm, comforting flavors that hug you from the inside.
• Naturally low in calories but high in delicious taste.
• Ideal for make-ahead meal prep or spur-of-the-moment dinners.
• Freezer-friendly for late-night cravings.
Ingredients for This Easy Soup Recipe
• 2 tablespoons olive oil (or avocado oil) – hearty, heart-healthy fat.
• 1 medium onion, finely chopped (yellow or sweet) – adds natural sweetness; red onion works too.
• 3 garlic cloves, minced – flavor powerhouse.
• 2 carrots, peeled and diced (about 1 cup) – choose firm, vibrant carrots.
• 2 celery stalks, sliced (about ¾ cup) – pre-chopped saves time.
• 4 cups low-sodium vegetable broth (like Swanson) – homemade broth works wonders.
• 1 can (15 oz) diced tomatoes, undrained – use no-salt-added for more control.
• 1 can (15 oz) white beans, drained and rinsed (cannellini or navy) – chickpeas swap nicely.
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped) – fragrant, earthy note.
• 1 bay leaf – removable before serving.
• Salt and freshly ground black pepper, to taste.
• 2 cups baby spinach or kale, roughly chopped – stir in at the end for bright color.
• Optional garnish: fresh parsley, lemon wedge, or grated Parmesan (or vegan alternative).
Directions
- Heat the oil in a large pot over medium heat. When it shimmers, stir in the onion with a pinch of salt and cook until it softens and turns translucent, about 5 minutes.
- Add garlic, carrots, and celery. Cook, stirring now and then, until the veggies start to soften and the garlic becomes fragrant—roughly 2 to 3 minutes.
- Pour in the vegetable broth and diced tomatoes, scraping up any browned bits. Toss in thyme and bay leaf, then bring to a gentle simmer.
- Stir in the beans, reduce heat to low, and let the soup bubble quietly for about 10 minutes—this is when those comforting flavors really meld.
- Remove the bay leaf, then fold in the leafy greens. Cook another 1–2 minutes until they turn bright and tender, keeping this homemade soup extra healthy.
- Season with salt, pepper, and a squeeze of lemon if you like a brighter finish. For a silkier texture, blend half the soup with an immersion blender, then stir back.
- Ladle into bowls, garnish as you wish, and let it rest off the heat for 5 minutes—trust me, it deepens the taste.
Servings & Timing
Makes 4–6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes; Rest Time: 5 minutes
Total Time: 35 minutes
Variations
• Spice it up with ½ teaspoon red pepper flakes.
• Swap beans for red lentils for a protein-rich boost.
• Stir in ¼ cup coconut milk for a creamy, tropical vibe.
• Add diced potatoes for extra heft.
• Include sliced mushrooms for an earthy depth.
• Toss in corn kernels and cilantro for a southwestern twist.
Storage & Reheating
Store cooled soup in an airtight container in the fridge for up to 4 days. Freeze in portioned containers or freezer bags for up to 3 months—label with date. To reheat, thaw overnight in the fridge or microwave on medium power, stirring every minute. If heating from frozen, simmer gently on the stove with a splash of broth until warmed through.
Notes
You’ll notice the greens stay vibrant when added at the very end—overcooking them dulls the color. If you prefer a chunkier mouthfeel, skip blending; for a smoother sip, blend up to 75% of the soup. A dash of hot sauce or smoked paprika adds a nice kick. Letting the soup rest for 5 minutes off the heat really lets those flavors settle—patience pays.
FAQs about This Easy Soup Recipe
Q: Can I swap the beans for meat?
A: Sure—stir in cooked chicken or turkey at step 5 for added protein.
Q: Is this recipe gluten-free?
A: Yes, with a certified gluten-free broth and canned goods.
Q: What if I don’t have vegetable broth?
A: Water plus a bouillon cube works in a pinch—just adjust seasoning.
Q: How do I make it vegan?
A: Skip the cheese garnish or use a vegan alternative—everything else is plant-based.
Q: My soup seems bland—what’s missing?
A: A pinch of salt, a squeeze of lemon, or a splash of vinegar can brighten it right up.
Q: Can I prep ingredients ahead?
A: Absolutely—chop the onion, carrots, and celery up to 2 days ahead and store in a sealed container.
Q: Will this soup thicken as it cools?
A: Yes, that’s normal—just add more broth or water when reheating if you like a looser consistency.
Q: How can I boost the flavor further?
A: Toast the thyme for 30 seconds before adding broth, or finish with a drizzle of herbed oil.
Conclusion
This Easy Soup Recipe is your new comforting go-to—simple enough for hectic nights, yet delicious and nourishing every time. Give it a try, share how it warmed you up, and don’t forget to explore my Homemade Vegetable Broth tutorial or Carrot Ginger Soup for more cozy kitchen inspiration!
Easy Soup Recipe
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium onion finely chopped (yellow or sweet)
- 3 cloves garlic minced
- 2 carrots carrots peeled and diced (about 1 cup)
- 2 celery stalks celery stalks sliced (about ¾ cup)
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) diced tomatoes undrained
- 1 can (15 oz) white beans drained and rinsed (cannellini or navy)
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 cups baby spinach or kale roughly chopped
- Optional garnish fresh parsley, lemon wedge, or grated Parmesan (or vegan alternative)
Instructions
- Heat the oil in a large pot over medium heat. When it shimmers, stir in the onion with a pinch of salt and cook until it softens and turns translucent, about 5 minutes.
- Add garlic, carrots, and celery. Cook, stirring occasionally, until the veggies start to soften and the garlic becomes fragrant—roughly 2 to 3 minutes.
- Pour in the vegetable broth and diced tomatoes, scraping up any browned bits. Toss in thyme and bay leaf, then bring to a gentle simmer.
- Stir in the beans, reduce heat to low, and let the soup simmer for about 10 minutes—allowing flavors to meld.
- Remove the bay leaf, then fold in the leafy greens. Cook another 1–2 minutes until they turn bright and tender.
- Season with salt, pepper, and a squeeze of lemon if desired. For a smoother texture, blend half the soup with an immersion blender.
- Ladle into bowls, garnish as desired, and let it rest off the heat for 5 minutes—deepening the flavors.
