Homemade Vegetable Soup Recipe
A vibrant, cozy soup packed with an array of fresh vegetables and delicious broth. The perfect light meal or healthy starter for any season!
Jump To Recipe
Why I Keep Coming Back to This Vegetable Soup
Whenever I need something comforting and healthy, this homemade vegetable soup hits the spot. It's easy to throw together, packs in a variety of vegetables, and is endlessly customizable depending on what I've got in the fridge.
The base is simple but loaded with flavor: starting with onions and garlic sautéed in olive oil, then layering in carrots, celery, potatoes, and green beans. The aroma alone makes me want to pull up a chair and relax for a while.
What stands out to me is how versatile this soup is. I can change up the vegetables, add beans for extra protein, or toss in some leafy greens at the end for more nutrients.
Here’s why I love making this soup:
- It’s quick to make with minimal prep.
- The flavors are clean and satisfying, perfect for any time of year.
- It keeps well for meal prep, and I can freeze leftovers for a quick meal later.
Served with crusty bread, it honestly doesn’t get much better if you ask me.
Homemade Vegetable Soup
A cozy, colorful vegetable soup featuring carrots, potatoes, green beans, and aromatic herbs simmered in a rich broth.
Ingredients
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent (about 3-4 minutes).
- 2
Add the sliced carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.
- 3
Stir in the diced potatoes, green beans, diced tomatoes, vegetable broth, thyme, and basil. Bring the mixture to a boil.
- 4
Reduce the heat to low and let the soup simmer for about 25-30 minutes, or until the vegetables are tender.
- 5
Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley if desired.
- 6
Serve hot with crusty bread or crackers.
Notes
Feel free to substitute or add any seasonal vegetables you like.
Soup can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.
For extra protein, add a can of drained chickpeas or white beans at step 3.
Serve it with fresh herbs for a flavor boost.
Nutrition Facts
Serves: 6 bowls
Calories Per Serving: 150
Frequently Asked Questions About This Recipe
Absolutely! Feel free to substitute or add vegetables like zucchini, spinach, corn, or peas based on what you have on hand or what's in season.
Yes, as written, this recipe is vegan as it uses vegetable broth and contains no animal products.
Definitely. Let the soup cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
The soup itself is naturally gluten-free. Just be sure to serve it with gluten-free bread or crackers if needed.
Sweet potatoes, turnips, or even butternut squash make great potato alternatives for a unique flavor and texture.
