What You’ll Love About This Recipe
This vegetable soup recipe will quickly become a favorite in your kitchen, offering warmth and comfort in every bowl. First, it’s incredibly easy to make, with simple ingredients you likely already have on hand. Second, it’s packed with fresh, nutritious veggies, making it a healthy choice for any meal. Finally, it’s super versatile—you can tweak it to suit your taste or use up whatever’s in your fridge.
Recipe
Vegetable soup is a comforting and nutritious dish that’s easy to prepare and perfect for any season. Packed with fresh vegetables, it’s a versatile recipe that can be customized to suit your taste. Here’s a simple and delicious vegetable soup recipe to try at home.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant, about 3 minutes.
- Add the carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
- Stir in the zucchini, green beans, diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes or until the vegetables are tender.
- Add the frozen peas and cook for an additional 5 minutes.
- Adjust seasoning if needed and garnish with fresh parsley before serving.
Notes:
- Feel free to add other vegetables like bell peppers, corn, or spinach.
- For a heartier soup, add cooked pasta, rice, or beans.
Equipment:
- Large pot
- Cutting board
- Knife
Time:
- Prep time: 15 minutes
- Cooking time: 30 minutes
Cuisine:
International
Serving:
Serves 4-6
Nutrition
Vegetable soup is a nutritious and low-calorie dish packed with vitamins and minerals. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 20 g |
| Protein | 4 g |
| Fat | 2 g |
| Fiber | 5 g |
| Sodium | 600 mg |
| Vitamin A | 50% DV |
| Vitamin C | 30% DV |
| Iron | 10% DV |
What To Serve With It
I love pairing my vegetable soup with crusty bread, like a warm baguette or ciabatta, to soak up every last bit of broth. A fresh side salad with crisp greens, cherry tomatoes, and a tangy vinaigrette adds a nice contrast to the hearty soup. These combos make the meal feel complete and satisfying without being too heavy.
Crusty Bread Options
There’s nothing quite like tearing into a warm, crusty loaf of bread alongside a steaming bowl of vegetable soup—it’s the perfect match, like peanut butter and jelly. My go-to is a classic baguette with its crispy exterior and soft, chewy inside. Sourdough’s tangy flavor also pairs beautifully, adding a nice contrast to the soup’s richness. If I’m feeling fancy, I’ll grab a loaf of ciabatta—its airy pockets are perfect for soaking up every last drop. And don’t forget garlic bread—it’s a game-changer, especially when it’s toasted just right. Trust me, any of these will make your soup meal next-level cozy.
Side Salad Ideas
A fresh side salad can be the perfect partner to your bowl of vegetable soup, adding a burst of color and crunch to balance its warmth. I love tossing together a simple garden salad with crisp lettuce, juicy tomatoes, and crunchy cucumbers. A tangy vinaigrette ties it all together. Sometimes, I’ll mix in shredded carrots, radishes, or even a handful of nuts for extra texture. If I’m feeling fancy, I’ll whip up a Caesar salad with lots of Parmesan and croutons. A side salad not only brightens the meal but also makes it feel complete, like I’ve really treated myself.
