Vegetable Soup Recipe
Warm up with this satisfying vegetable soup packed with colorful veggies and savory herbs. It’s nourishing, filling, and perfect for cozy nights.
Jump To Recipe
Why I Keep Coming Back to Hearty Vegetable Soup
This vegetable soup is an easy and incredibly versatile dish that is always comforting. It’s always nice to use up whatever fresh ingredients we have hanging around in the fridge and make it into something filling, healthy, and tasty.
The bold aroma from garlic and onion, along with the color of green beans and peppers in this bowl, is amazing. This is an excellent way to pack in many vegetables and keep you filled like with a proper meal. Using everything together takes only an hour, so perfect for hectic weeknights and lazy weekend outings.
This vegetable soup is for you, if you’re looking for something with flavor that is not boring. Inclusion of thyme, basil, and other herbs enhance the flavor completely.
To change up the flavors and textures, I like to add a handful of barley or a serving of cooked pasta for added bulk.
Some ways I love enjoying this soup are:
- With crusty bread for mopping up the broth.
- Topped with a sprinkle of fresh parsley for a flavorful finish.
- With a side of simple salad when I want an extra-healthy hit.
Try this vegetable soup, and you’ll see why it’s a staple for me, any time of year.
Hearty Vegetable Soup
A colorful medley of fresh vegetables simmered in a savory, aromatic broth—hearty yet light and perfect for lunch or dinner.
Ingredients
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and softened, about 3-4 minutes.
- 2
Add the carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
- 3
Stir in the green beans, vegetable broth, diced tomatoes, thyme, basil, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until the vegetables are tender.
- 4
Add the chopped spinach or kale and cook for an additional 5 minutes until wilted.
- 5
Serve hot, garnished with fresh parsley if desired.
Notes
Swap in other vegetables like zucchini, potatoes, or peas as desired.
Add cooked barley, pasta, or rice to make the soup even heartier.
For added flavor, use homemade vegetable broth.
Leftovers taste even better the next day.
Nutrition Facts
Serves: 6 bowls
Calories Per Serving: 150
Frequently Asked Questions About This Recipe
Yes, this soup freezes well. Cool completely before transferring to airtight containers. Freeze for up to 3 months and reheat gently on the stove.
This soup is naturally gluten-free since it uses only vegetables and broth—just make sure your broth is certified gluten-free.
Absolutely! This recipe is very flexible—add potatoes, zucchini, peas, or any favorite vegetable you have on hand.
Yes, as long as you use vegetable broth and no animal-derived garnishes, this soup is vegan.
Yes, you can make this soup ahead of time. It stores well in the fridge for up to 4 days, and flavors may even improve overnight.
