There’s something truly magical about a warm bowl of vegetable soup, isn’t there? This Easy Vegetable Soup is the type of recipe that gives you a cozy hug on a chilly day or a light, refreshing bite in the summer. It’s packed with colorful seasonal veggies, nourishing broth, and just enough herbs to elevate the flavors and delight your taste buds. Whether you’re looking for a quick dinner solution, meal prep for the week, or a healthy dish to impress your guests, this recipe fits the bill perfectly. Plus, it’s a fantastic way to clear out the veggie drawer in your fridge!
Why You’ll Love This Recipe
This vegetable soup not only bursts with freshness but also offers an array of benefits that make it a must-try! It’s quick to whip up, budget-friendly, and oh-so-comforting—perfect for anyone, especially families with kids. Healthy eaters will appreciate its nutrient-packed punch, making it a guilt-free indulgence.
"This soup is my go-to on busy nights! It’s fast, cozy, and my kids clean their bowls every time!" — Happy Home Cook
How to Make Easy Vegetable Soup
Ready to dive into the cooking process? Making this delightful soup is simple and straightforward. Gather your favorite vegetables and a few pantry staples, and you’re just about set! Here’s a little sneak peek at the ingredients you’ll need:
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach or kale
Substitution tips:
- Use any fresh or frozen vegetables you have on hand for added variety.
- Swap vegetable broth for chicken broth for a non-vegetarian version.
- Try using fresh herbs instead of dried for a more vibrant flavor.
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery; sauté until softened, which takes about 5 minutes.
- Toss in the minced garlic, diced zucchini, and bell pepper; cook for an additional 2-3 minutes.
- Pour the vegetable broth into the pot, along with the diced tomatoes, oregano, and thyme.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- Season with salt and pepper according to taste; stir in the spinach or kale until just wilted.
- Serve hot and enjoy!
Serving Suggestions
To make the most of your vegetable soup, consider pairing it with a light, zesty side salad or some crusty bread for dipping. If you love textures, a sprinkle of cheese or a dollop of sour cream can add a delightful creaminess. This soup is wonderful for lunch or a light dinner, and it’s even better the next day, as the flavors continue to meld together.
Storage & Reheating
This soup is a fantastic candidate for leftovers! It can be stored in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze the soup in individual portions for up to three months. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
Pro Tips
For a little extra depth, try baking your vegetables for a few minutes before adding them to the soup. This caramelization brings out a wonderful sweetness. If you want a bit more heat, a pinch of red pepper flakes can add a spicy kick! Additionally, sautéing herbs in the olive oil before adding the other ingredients can amplify their aroma and flavor.
Variations
This easy vegetable soup is also versatile! Want to experiment? Add some diced potatoes for heartiness or quinoa for a protein boost. If you’re in the mood for something spicy, consider adding chopped jalapeños or a splash of hot sauce. For a creamy twist, blend part of the soup and mix it back in for a silky texture.
FAQs
Can I use frozen vegetables for this soup?
Yes! Frozen vegetables can be a great time-saver and still provide a nutritious meal. Just toss them in during the same stage as the fresh ones.
How can I make this soup vegan?
This recipe is already vegan, but just ensure that your vegetable broth is labeled vegan-friendly.
Can I double the recipe?
Absolutely! If you’re feeding a crowd or want plenty of leftovers, simply double all of the ingredients and follow the same cooking instructions.
- Easy Vegan Chili
- Healthy Quinoa Salad
Easy Vegetable Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm, comforting bowl of vegetable soup packed with seasonal veggies and nourishing broth, perfect for any time of year.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach or kale
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery; sauté until softened, about 5 minutes.
- Toss in the minced garlic, diced zucchini, and bell pepper; cook for an additional 2-3 minutes.
- Pour the vegetable broth into the pot, along with the diced tomatoes, oregano, and thyme.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- Season with salt and pepper; stir in the spinach or kale until just wilted.
- Serve hot and enjoy!
Notes
This soup can be stored for 4-5 days in the fridge or frozen in portions for up to three months. Reheat on the stovetop when ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg