- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories: Approximately 180 calories per serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 zucchini, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels
- 1 cup peas
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice (optional)
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Instructions
Step 1: Prepare the Vegetables
Wash all vegetables thoroughly. Dice the onion, potatoes, and zucchini. Slice the carrots and celery, trim the green beans, and mince the garlic.
Step 2: Sauté the Aromatics
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook for about 4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 3: Cook the Base Vegetables
Add the carrots, celery, and potatoes to the pot. Stir well and cook for 5 minutes, allowing the vegetables to begin softening.
Step 4: Add the Broth
Pour in the vegetable broth and add the diced tomatoes, thyme, oregano, Italian seasoning, and bay leaves. Stir until everything is well combined.
Bring the soup to a gentle boil.
Step 5: Simmer
Reduce the heat to low and simmer uncovered for 20 minutes. This allows the potatoes and carrots to become tender while the herbs flavor the broth.
Step 6: Add Remaining Vegetables
Add the zucchini, green beans, corn, and peas. Continue cooking for another 10 minutes until all vegetables are tender but still vibrant.
Step 7: Season
Remove the bay leaves. Taste the soup and season with salt and black pepper according to your preference. Stir in fresh parsley and lemon juice for added freshness if desired.
Step 8: 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 whenever possible.
- Cut vegetables into similar sizes for even cooking.
- Avoid overcooking delicate vegetables like zucchini and peas.
- Add spinach or kale during the final few minutes for extra nutrition.
- Fresh herbs provide the best flavor, but dried herbs work perfectly for convenience.
- For a heartier soup, stir in cooked beans, lentils, or pasta before serving.
Variations
Creamy Vegetable Soup
Blend half of the soup and stir it back into the pot for a thicker, creamier texture.
Protein-Packed Version
Add cooked chickpeas, white beans, kidney beans, or lentils.
Spicy Vegetable Soup
Add red pepper flakes, cayenne pepper, or diced jalapeños for heat.
Gluten-Free
This recipe is naturally gluten-free when prepared with certified gluten-free vegetable broth.
Vegan
The recipe is completely vegan as written.
Storage Instructions
Allow the soup to cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop over medium heat or microwave individual servings until heated through.
Serving Suggestions
Homemade vegetable soup pairs beautifully with:
- Crusty artisan bread
- Garlic bread
- Grilled cheese sandwich
- Fresh garden salad
- Whole grain rolls
- Crackers
It also makes an excellent light lunch or starter before a larger meal.
Nutrition Information (Per Serving)
- Calories: 180
- Protein: 5 g
- Carbohydrates: 31 g
- Dietary Fiber: 7 g
- Sugars: 8 g
- Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 580 mg
- Potassium: 720 mg
- Vitamin A: 120% Daily Value
- Vitamin C: 45% Daily Value
- Calcium: 6% Daily Value
- Iron: 10% Daily Value