There’s just something magical about a big, bubbling pot of Vegetable Soup simmering away on the stove. This soulful medley overflows with garden-fresh veggies, savory herbs, and nourishing flavors, making it the perfect cozy meal for busy weeknights and lazy Sundays alike. Whether you’re looking for a healthy comfort food or a versatile dish that lets the bright flavors of the season shine through, Vegetable Soup truly delivers on every level—simple to prepare, endlessly adaptable, and always a crowd-pleaser.

Ingredients You’ll Need

Every ingredient in this soup has a purpose, coming together to create a colorful and deeply satisfying bowl bursting with wholesome flavors. The best part? You probably have most of these kitchen staples on hand, and each brings its own unique taste and texture to the party.

Olive oil: A couple tablespoons infuse the base with subtle richness and help the veggies sauté beautifully.
Onion: Adds gentle sweetness and depth, providing a great savory background.
Garlic: Just a couple cloves for a punch of aromatic warmth—don’t skip this!
Carrots: Their natural sweetness caramelizes just a bit as they cook, adding lovely flavor.
Celery: Delivers freshness and a signature soup flavor that ties the dish together.
Zucchini: Brings buttery softness that soaks up the broth for the perfect bite.
Yellow squash: Adds bright color and juicy texture, complementing the zucchini perfectly.
Green beans: Their crisp-tender texture keeps each spoonful interesting.
Diced tomatoes (with juice): The can brings a tangy, bright balance to the mix and adds body to the broth.
Vegetable broth: Acts as the flavorful canvas tying all the produce together—use a low-sodium version if you prefer.
Dried thyme: Infuses the soup with classic herbal flavor.
Dried basil: Enhances the veggie mix with its sweet, peppery aroma.
Dried oregano: Just the right amount for extra earthy, Mediterranean flair.
Bay leaf: One leaf gently infuses the broth with fragrant complexity (just remember to pull it out before serving!).
Salt and pepper: Adjust these to fit your palate and the saltiness of your broth.
Frozen peas: Added at the end for a pop of bright green sweetness.
Fresh spinach or kale: A last-minute handful gives the soup a beautiful finish and a boost of nutrients.

How to Make Vegetable Soup

Step 1: Sauté Onion and Garlic

In a large soup pot, heat the olive oil over medium heat. Toss in the chopped onion and minced garlic, stirring frequently, and cook for about 3 to 4 minutes until everything turns fragrant and the onion begins to look translucent. This forms the flavor-packed, aromatic base that makes Vegetable Soup so comforting right from the start.

Step 2: Add Carrots and Celery

Next, toss in your sliced carrots and celery. Cook and stir for another 5 minutes—this step allows the vegetables to soften slightly and begin releasing their sweet, earthy flavors into the pot, setting the stage for the beautiful textures to come.

Step 3: Mix in Squash, Green Beans, Tomatoes, and Broth

Add the diced zucchini, yellow squash, and green beans, followed by the entire can of diced tomatoes with all the juice. Pour in the vegetable broth, and give everything a gentle stir. This vibrant mixture is what gives the soup its satisfying substance and keeps every spoonful interesting.

Step 4: Season and Simmer

Sprinkle in the thyme, basil, oregano, and tuck in the bay leaf. Season with salt and pepper to taste—remember, you can always add more later. Bring your Vegetable Soup up to a gentle boil, then immediately reduce the heat and let it simmer uncovered for 20 to 25 minutes, or until all those wonderful veggies are tender but not mushy.

Step 5: Add Peas and Greens

With just a few minutes of cooking time left, stir in the frozen peas and your chopped spinach or kale. Let the soup simmer for an additional 5 minutes, just long enough for the peas to heat through and the greens to wilt beautifully. Don’t forget to fish out the bay leaf before serving!

How to Serve Vegetable Soup

Garnishes

Garnishing your bowl of Vegetable Soup is an easy way to add pops of color and flavor. Try a sprinkle of chopped fresh parsley, a swirl of good olive oil, or even a tiny handful of grated vegan Parmesan. For a little kick, a pinch of crushed red pepper flakes works wonders too.

Side Dishes

Few things are more satisfying than enjoying Vegetable Soup with a hunk of warmed, crusty bread for dipping. If you want a heartier meal, serve it alongside a simple green salad, roasted potatoes, or a gooey vegan grilled cheese. This soup is also wonderful with a handful of crackers or a slice of hearty multigrain toast.

Creative Ways to Present

If you’re serving guests, ladle the soup into pretty mugs for sipping at a party, or spoon it over a scoop of cooked quinoa or rice for a larger meal. For a rustic touch, present the soup in wide bowls garnished with fresh herbs and a wedge of lemon for squeezing. The bright, brothy colors look gorgeous in just about any bowl!

Make Ahead and Storage

Storing Leftovers

Vegetable Soup keeps beautifully in the fridge for up to four days. Once cooled, transfer any leftovers into an airtight container, and refrigerate. The flavors actually deepen and improve overnight, making tomorrow’s lunch even better!

Freezing

Got extra? Freeze your Vegetable Soup for another day! Scoop cooled soup into freezer-safe containers or heavy-duty zip bags, leaving a little room for expansion. It’ll keep well for up to 3 months. Just thaw overnight in the fridge when you’re ready for another comforting bowl.

Reheating

To reheat, simply warm the soup gently in a saucepan over medium-low heat, stirring occasionally so it heats evenly. For microwave reheating, use a microwave-safe bowl and heat in short intervals, stirring in between. If your soup has thickened, splash in a bit more water or broth to bring back that lovely, sippable consistency.

FAQs

Can I use other vegetables in this Vegetable Soup?

Absolutely! This is a versatile recipe—swap in potatoes, corn, bell peppers, mushrooms, or any of your seasonal favorites. Feel free to clean out your veggie drawer and customize each pot to your liking.

Is this Vegetable Soup gluten-free?

Yes, as written, this soup is naturally gluten-free. Just double-check that your vegetable broth does not contain any gluten-containing additives if that’s a concern for you or your guests.

Can I add beans for extra protein?

Definitely. A can of drained chickpeas, kidney beans, or white beans is a fantastic way to add more heartiness and plant protein to your Vegetable Soup without changing the flavor profile too much.

How do I make the soup richer in flavor?

Try sautéing the vegetables for a little longer at the start, or add a tablespoon of tomato paste with the onions. You can also toss in a Parmesan rind (vegans use nutritional yeast!) while simmering and remove before serving for a deep, savory hit.

Can I use frozen vegetables instead of fresh?

Yes! Frozen veggies like beans, carrots, peas, or corn work really well if you’re pressed for time. Just add them directly to the pot during simmering—no need to thaw first.

Final Thoughts

Vegetable Soup is one of life’s little culinary joys—easy, nourishing, and irresistibly comforting. I hope you’ll give this recipe a whirl and make it your own, experimenting with your favorite veggies or whatever you have on hand. Happy cooking and enjoy every colorful, cozy spoonful!

Vegetable Soup Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This hearty Vegetable Soup is a comforting, nutritious dish perfect for any time of year. Packed with a variety of colorful veggies and flavorful herbs, this vegan soup is easy to make and incredibly satisfying. Enjoy a bowl of this delicious soup on its own or paired with some crusty bread for a wholesome meal.

Ingredients

Scale

Vegetable Soup:

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 zucchini, diced
1 yellow squash, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14.5 ounces) diced tomatoes with juice
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
1 cup frozen peas
1 cup chopped fresh spinach or kale

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Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3–4 minutes until fragrant and translucent.
Stir in the carrots and celery and cook for another 5 minutes.
Add the zucchini, yellow squash, green beans, diced tomatoes with juice, and vegetable broth. Stir in the thyme, basil, oregano, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until vegetables are tender.
Stir in the peas and spinach, and cook for another 5 minutes.
Remove bay leaf before serving.
Serve hot with crusty bread if desired.