Basic Vegetable Soup

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty Level: Easy

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut
• 1 cup corn kernels
• 1 cup diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons chopped fresh parsley
• Optional: 1 cup spinach or kale

Instructions

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly. Dice the onion, slice the carrots and celery, peel and cube the potatoes, chop the zucchini, and trim the green beans.

Step 2: Sauté the Aromatics

Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for about 4–5 minutes until soft. Stir in the garlic and cook for another minute until fragrant.

Step 3: Add the Vegetables

Add the carrots, celery, potatoes, zucchini, green beans, corn, and tomatoes. Stir well so the vegetables are coated with the oil and aromatics.

Step 4: Pour in the Broth

Add the vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Stir everything together.

Step 5: Simmer

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the vegetables are tender.

Step 6: Finish the Soup

Remove the bay leaf. Stir in the spinach or kale, if using, and cook for another 2–3 minutes until wilted. Add the fresh parsley and adjust the seasoning with additional salt and pepper if needed.

Step 7: Serve

Ladle the soup into bowls and serve hot with crusty bread, crackers, or a fresh green salad.

Tips for the Best Vegetable Soup

• Use fresh, seasonal vegetables for the best flavor.
• Add cooked beans for extra protein and fiber.
• Stir in cooked pasta, rice, or quinoa to make the soup heartier.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze in airtight containers for up to 3 months.

Variations

• Add mushrooms for an earthy flavor.
• Include peas or broccoli for extra vegetables.
• Add red pepper flakes for a spicy kick.
• Use sweet potatoes instead of regular potatoes.
• Finish with grated Parmesan if you’re not making a vegan version.

Serving Suggestions

This vegetable soup pairs wonderfully with:

• Crusty artisan bread
• Garlic toast
• Grilled cheese sandwiches
• Green salad
• Whole-grain crackers

Nutrition Information (Per Serving)

• Calories: 165
• Protein: 5 g
• Carbohydrates: 28 g
• Fat: 5 g
• Saturated Fat: 1 g
• Fiber: 6 g
• Sugar: 7 g
• Sodium: 540 mg
• Potassium: 620 mg