Description
This easy vegetable soup recipe is a healthy and comforting meal, packed with a variety of fresh vegetables simmered in flavorful vegetable broth and herbs. Perfect for a nutritious lunch or dinner, this vegan and gluten-free soup is simple to prepare on the stovetop and customizable with your favorite veggies.
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)
Other Ingredients
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon (optional, for brightness)
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.
- Add Base Vegetables: Add the minced garlic, carrots, and celery to the pot and cook for another 5 minutes, stirring occasionally to prevent sticking and to allow the flavors to develop.
- Add Remaining Vegetables and Liquids: Stir in the zucchini, green beans, corn, peas, and canned diced tomatoes with their juice. Pour in the vegetable broth and add dried basil, oregano, salt, and black pepper. Stir to combine.
- Simmer Soup: Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes, or until all the vegetables are tender and flavors have melded together.
- Add Greens and Final Touches: If using spinach or kale, stir them in during the last 5 minutes of cooking until wilted. Add a squeeze of lemon juice for extra brightness. Taste the soup and adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls and serve immediately, enjoying a wholesome and flavorful meal.
Notes
- Substitute any vegetables with your personal favorites or whatever you have available.
- This soup freezes well; store in airtight containers for up to 3 months.
- Add cooked pasta or beans to make the soup more hearty and filling.
