Vegetable Soup

This is the best vegetable soup! It’s loaded with fresh veggies and seasoned with plenty of spices and herbs for amazing flavor. Plus, it’s dairy-free and vegan.

Do you feel like it’s harder to get vegetables in during the winter?

If you’re like me, you crave smoothies and salads in the summer, but as soon as the weather turns, you just want warm, comforting food. Sound familiar?

The good news is, you can still pack in a ton of vegetables and nutrients in comfort food! This vegetable soup is a perfect example of that.

For this vegetable soup recipe, we’re using eight different fresh vegetables plus canned tomatoes and a variety of seasonings. It’s the perfect “clean out the fridge” soup that uses up veggies you might already have in your kitchen.

Plus, it makes about six to eight servings which means you can make one pot of this soup and eat veggie-packed meals for a couple days. And, I have to tell you… the soup tastes even better on day two!

Vegetable Soup Ingredients

• vegetables – onion, carrots, celery, garlic cloves, potatoes, zucchini, fresh green beans, frozen corn
• canned diced tomatoes
• vegetable broth
• olive oil or avocado oil
• lemon juice
• seasonings and spices – bay leaves, curry powder, Italian seasoning, sea salt and pepper
• fresh thyme and parsley for topping

Substitutions and Variations

The options are truly endless with this soup!

• Vegetables – Don’t love one of the veggies I’ve included or have another veggie in your fridge that needs to be used up? I love the combo of veggies in the recipe, but feel free to use seasonal veggies that you have on hand.
• Potatoes – I used red skinned potatoes, but any potatoes will do! You can even swap in sweet potatoes or butternut squash for the white potatoes if you want.
• Greens – Give the soup a boost of nutrients by adding in a handful of chopped greens (like kale or spinach) with 5 minutes of cook time left.
• Protein – Add a 15 ounce can of chickpeas or white beans to the soup. Simply drain and rinse the beans and add them to the soup when you add the broth.
• Cheese – This soup is delicious served with freshly grated parmesan on top if you’re okay with diary.
• Spice – I like to add a little crushed red pepper or cayenne pepper to give the soup a little kick!

How to Make Vegetable Soup

Sauté vegetables – Start by heating a large stockpot or dutch oven over medium heat on the stovetop. Add olive oil or avocado oil and once warm, add the onion, carrot, celery and garlic. Season with salt and pepper, cover and cook 10 minutes or until the vegetables are tender and fragrant.

Add seasoning – Uncover the pot and stir in the curry powder, bay leaves and Italian seasoning. Cook one minute, stirring constantly. Add in the tomatoes, broth, potatoes, zucchini, green beans and corn.

Simmer – Increase the heat to high and bring the soup to a boil. Cover and reduce to a simmer. Cook for 25-30 minutes or until the vegetables are tender.

Final touches – Remove from the heat, remove the bay leaves and stir in the lemon juice. Taste and season with additional salt and pepper if needed.

How to Serve Vegetable Soup

Vegetable soup can totally be a light meal on it’s own, but I love serving it with a salad and some crusty bread (like sourdough) or crackers.

Some salads that would go well with this soup: Fuji Apple Salad or Pear Salad with Walnuts and Avocado.

For the crackers, you can make your own super simple almond flour crackers or use your favorite store-bought cracker. I’ve been hooked on Simple Mills crackers because they have minimal, clean ingredients and taste delicious!

How to Store Vegetable Soup

In general, soup is amazing because of how well it stores! I love making one big batch and eating leftovers throughout the week. It tastes even better after sitting in the fridge for a day or two!

For storage, let the soup cool before placing in an airtight container. Store in the fridge for up to one week or store in the freezer for up to one month. I recommend reheating on the stovetop rather than the microwave so you get an even heat without microwave splatters and hot/cold spots!

More Veggie Soup Recipes to Try

• Instant Pot Garlic Lentil Soup
• Carrot Parsnip Soup
• Cabbage Lentil Soup
• Lightened Up Broccoli Cheddar Soup
• Easy Black Bean Soup
• Quinoa Vegetable Soup

Vegetable Soup

4 from 53 votes

This is the best vegetable soup! It’s loaded with fresh veggies and seasoned with plenty of spices and herbs for amazing flavor. Plus, it’s dairy-free and vegetarian.

Print Recipe Pin Recipe

Prep Time 20 minutes

Cook Time 30 minutes

Servings 6

Ingredients

• 2 Tablespoons olive or avocado oil
• 1 large onion, chopped
• 2 carrots, chopped into ½-inch dice
• 2 ribs celery, thinly sliced
• 4-5 cloves garlic, minced
• 1 28 oz can diced tomatoes, undrained
• 6 cups vegetable broth
• 2 small red potatoes or Yukon Gold, cut into ½-inch dice
• 1 medium zucchini, cut into ½-inch dice
• 12 oz fresh green beans, chopped
• 2 cups frozen corn
• 2 bay leaves
• ½ teaspoon curry powder
• 1 teaspoon Italian seasoning
• ½-1 teaspoon sea salt
• ½ teaspoon ground pepper
• 1 Tablespoon lemon juice
• chopped fresh thyme and parsley, for topping
• bread or crackers for serving

Instructions

 

• Heat a large stockpot or dutch oven over medium heat on the stovetop. Add oil. Once warm, add onion, carrot, celery and garlic. Season with salt and pepper. Cook 10 minutes or until vegetables are tender and fragrant, stirring occasionally.
• Uncover and stir in curry powder, Italian seasoning and lay leaves. Cook 1 minute, stirring constantly. Add in tomatoes, broth, potatoes, zucchini, green beans and corn. No need to defrost the corn, just throw it in frozen.
• Increase heat to high and bring to a boil. Cover and reduce to a simmer. Cook for about 25-30 minutes or until vegetables are tender. Remove from heat.
• Remove bay leaves and stir in lemon juice. Taste and season with additional salt and pepper, if needed
• Serve warm with fresh thyme and parsley for topping. Serve with crusty bread and crackers.

Video

Notes

• Optional add-ins or toppings: grated Parmesan, chopped kale or spinach (see note above), 15 oz can of chickpeas or white beans, crushed red pepper or cayenne pepper.

Nutrition

Serving: 1/6 of recipe Calories: 205kcal Carbohydrates: 34g Protein: 6g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 4g Sodium: 899mg Fiber: 6g Sugar: 12g

Author: Brittany Mullins

Course: Soup

Cuisine: American

Keyword: vegetable soup

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!