Vegetable Soup
A heartwarming, classic vegetable soup made from scratch with a vibrant mix of fresh garden vegetables. Simmered in a light, herb-infused broth, this nourishing soup is a perfect wholesome meal for any day. Simple, healthy, and full of natural flavor.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Sauté the aromatic vegetables
- b.Heat the olive oil in a large pot or Dutch oven over medium heat.
- c.Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened.
- d.Stir in the minced garlic and cook for 1 more minute until fragrant.
- 2
Step 2
- a.Build and simmer the soup base
- b.Add the water, chopped fresh tomatoes, cubed potatoes, bay leaf, dried thyme, dried oregano, salt, and black pepper.
- c.Stir everything to combine and bring the soup to a boil.
- d.Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the potatoes are almost tender.
- 3
Step 3
- a.Add remaining vegetables
- b.Stir in the fresh green beans, corn kernels, and peas.
- c.Increase the heat slightly to return the soup to a simmer.
- d.Cook, uncovered, for another 7-10 minutes, until all vegetables are tender but not mushy.
- 4
Step 4
- a.Finish and serve
- b.Remove the pot from the heat and discard the bay leaf.
- c.Taste the soup and adjust seasoning if needed. A squeeze of fresh lemon juice can brighten the flavors.
- d.Stir in the fresh parsley, ladle into bowls, and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables to a similar size to ensure they cook evenly.
- 2For a richer flavor, let the soup simmer on low heat for an extra 10 minutes to allow flavors to meld.
- 3Don't overcook the vegetables in the final step; they should be tender-crisp, not mushy.
- 4A squeeze of fresh lemon juice just before serving brightens up all the vegetable flavors.
- 5Store leftovers in an airtight container in the fridge for up to 4 days. The flavor often improves the next day.
Adapt it for your goals.
Healthy
To reduce carbs, replace the potatoes with cauliflower florets. Add them in the last 10-12 minutes of cooking.
high proteinHigh protein
For a protein boost, stir in 1 cup of cooked chickpeas or white beans along with the green beans.
quickQuick
Use a bag of pre-chopped mirepoix (onion, carrot, celery) and frozen vegetables to significantly cut down on prep time.
kid friendlyKid friendly
Add 1/2 cup of small pasta shapes, like ditalini or alphabet pasta, during the last 10 minutes of cooking to make it more appealing to kids.
Why this is on our healthy list.
Rich in Vitamins and Minerals
Loaded with a variety of vegetables, this soup provides essential vitamins like Vitamin A from carrots and Vitamin C from tomatoes, supporting overall health.
High in Dietary Fiber
The abundance of vegetables contributes dietary fiber, which is crucial for good digestion, gut health, and promoting a feeling of fullness.
Hydrating and Nourishing
With a water-based broth, this soup is an excellent way to stay hydrated while delivering key nutrients from whole food sources.
Low in Calories
A light yet satisfying option, this soup is perfect for weight management or as a healthy start to a larger meal without adding excess calories.
Frequently asked questions
Yes, this vegetable soup is very healthy. It's packed with vitamins, minerals, and fiber from a wide variety of fresh vegetables. Using water instead of broth and minimal salt keeps it low in sodium and calories, making it a nourishing and hydrating meal.