Vegetable soup is a timeless dish that brings comfort, nourishment, and a burst of flavor to your table. Packed with seasonal vegetables, this soup is versatile, healthy, and perfect for any occasion. Whether you’re looking for a light starter or a wholesome main course, this vegetable soup recipe is a must-try.
Why Make Vegetable Soup?
- Healthy and Nutritious: Loaded with vitamins, minerals, and fiber from fresh vegetables, it’s a great way to boost your daily intake of nutrients.
- Customizable: You can easily adapt the recipe to include your favorite vegetables or what’s available in your pantry.
- Easy to Prepare: With simple ingredients and minimal prep time, it’s perfect for busy weeknights.
- Budget-Friendly: Using affordable, everyday ingredients, vegetable soup is a cost-effective meal.
Ingredients
Here’s what you’ll need:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, cubed
- 1 zucchini, sliced
- 1 cup green beans, chopped
- 1 cup cabbage, shredded
- 1 can diced tomatoes (14 oz)
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper, to taste
- Optional toppings: Fresh parsley, grated Parmesan, or a squeeze of lemon
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
2. Add Vegetables
Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally, to enhance their flavor.
3. Incorporate Broth and Seasonings
Pour in the vegetable broth and add the diced tomatoes, thyme, basil, salt, and pepper. Bring the mixture to a boil.
4. Simmer the Soup
Reduce the heat to low and let the soup simmer for 20 minutes. Add the zucchini, green beans, and cabbage, then cook for another 10-15 minutes until all vegetables are tender.
5. Taste and Adjust
Taste the soup and adjust the seasoning if necessary.
6. Serve and Enjoy
Ladle the soup into bowls and garnish with parsley, Parmesan, or a squeeze of lemon juice.
Tips for Perfect Vegetable Soup
- Use Fresh, Seasonal Vegetables: They provide the best flavor and texture.
- Boost Protein: Add chickpeas, lentils, or shredded chicken for a heartier meal.
- Add Grains: Quinoa, rice, or pasta can make the soup more filling.
- Make It Creamy: Blend a portion of the soup and stir it back in for a creamier texture.
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Health Benefits of Vegetable Soup
Vegetable soup is low in calories, rich in fiber, and full of antioxidants. It supports digestion, boosts immunity, and helps with weight management. Plus, it’s an excellent way to hydrate your body while enjoying a delicious meal.
Conclusion
This vegetable soup recipe is a simple yet satisfying dish that you’ll want to make again and again. Perfect for any season, it’s a great way to enjoy the natural goodness of vegetables. Try this recipe today and experience the warmth and flavor of homemade comfort food!
Serving and Storage Tips for Vegetable Soup
Serving Tips
- Pair with Bread: Serve your vegetable soup with crusty bread, garlic toast, or warm dinner rolls for a satisfying meal.
- Top It Off: Add garnishes like fresh herbs (parsley, cilantro), a dollop of sour cream, or a sprinkle of grated cheese for extra flavor.
- Serve with a Side Salad: Pair with a light side salad to balance the meal.
- Make It a Meal: Add cooked quinoa, rice, or pasta to the soup for a heartier dish.
Storage Tips
- Refrigeration
- Let the soup cool to room temperature before storing.
- Transfer to an airtight container and refrigerate for up to 4 days.
- Freezing
- Vegetable soup freezes well! Allow it to cool completely, then portion it into freezer-safe containers or bags.
- Label with the date and freeze for up to 3 months.
- Reheating
- Stovetop: Heat the soup in a pot over medium heat, stirring occasionally, until warmed through.
- Microwave: Reheat in a microwave-safe bowl, covered loosely, in 1-2 minute intervals, stirring in between.
Tips for Best Results When Storing
- Avoid Overcooking Vegetables: If you plan to store the soup, undercook the vegetables slightly. They’ll soften more during reheating.
- Leave Out Pasta or Grains: If adding pasta or grains, cook and store them separately to prevent them from becoming mushy.
- Adjust Seasoning: Reheated soup might need a pinch of salt, pepper, or fresh herbs to revive its flavor.
By following these tips, you can enjoy delicious vegetable soup even on your busiest days!
1. Can I make vegetable soup ahead of time?
Yes, vegetable soup is a great make-ahead dish! It often tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
2. What are the best vegetables to use in vegetable soup?
Use a mix of your favorites or what’s in season. Common choices include carrots, celery, potatoes, zucchini, green beans, peas, and cabbage. Feel free to customize based on your preferences or what you have on hand.
3. Can I make vegetable soup vegan or gluten-free?
Absolutely! This recipe is naturally vegan and gluten-free if you use vegetable broth and ensure no added gluten in any of the ingredients. Double-check canned or pre-packaged items like diced tomatoes or broths for additives.
4. How do I thicken vegetable soup?
To thicken vegetable soup, you can:
- Blend a portion of the soup and mix it back in.
- Add a slurry of cornstarch or flour mixed with water.
- Stir in cooked potatoes or lentils for natural thickness.
Vegetable Soup
This Vegetable Soup is a wholesome, hearty dish packed with vibrant, nutrient-rich vegetables simmered in a flavorful broth. Perfect as a light meal or a comforting appetizer, this soup is simple to make and easily customizable to your favorite veggies.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Healthy
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 3 medium potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper, to taste
Instructions
1. Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
2. Add Broth and Potatoes
- Stir in the diced potatoes, zucchini, green beans, diced tomatoes (with their juice), vegetable broth, and water.
- Add the thyme, basil, and bay leaf. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes.
3. Add Corn and Peas
- Stir in the corn and peas, and continue simmering for another 10 minutes, or until all the vegetables are tender.
4. Serve
- Remove the bay leaf and adjust seasoning if needed.
- Ladle the soup into bowls and serve hot, garnished with fresh parsley or grated Parmesan if desired.
Notes
- Customization: Use seasonal vegetables or swap in your favorites like spinach, kale, sweet potatoes, or squash.
- Protein Option: Add cooked beans (like chickpeas or kidney beans) or lentils for a protein boost.
- Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stove or in the microwave before serving.