Description
This Easy Vegetable Soup Recipe is a nutritious, flavorful, and comforting meal perfect for any day. Packed with a variety of fresh vegetables and herbs, it offers a wholesome, low-fat, vegan, and gluten-free option that’s simple to prepare and customize according to your favorite ingredients.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 cup frozen peas
- 2 cups chopped spinach or kale (optional)
Liquids & Canned Goods
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups vegetable broth
- Juice of 1/2 lemon (optional)
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened, stirring occasionally to avoid browning.
- Add Root Vegetables and Garlic: Stir in the minced garlic, sliced carrots, and celery. Cook for another 5 minutes, stirring occasionally to combine flavors and soften the vegetables.
- Add Remaining Vegetables and Broth: Add the chopped zucchini, green beans, corn, peas, and canned diced tomatoes with their juice. Pour in the vegetable broth and sprinkle in dried basil, oregano, salt, and black pepper. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for 20–25 minutes, or until all the vegetables are tender and flavors meld.
- Add Leafy Greens and Lemon: If using spinach or kale, stir it into the soup during the last 5 minutes of cooking until wilted. Finish with a squeeze of lemon juice to brighten the flavors, if desired.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if necessary. Serve hot and enjoy your healthy vegetable soup.
Notes
- You can substitute any vegetables you prefer or have available, such as potatoes, squash, or bell peppers.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- For a heartier soup, add cooked pasta, rice, or beans towards the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 120
- Sugar: 6g
- Sodium: 440mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
