Discover the ultimate comfort food with this easy-to-follow vegetable soup recipe! Packed with nourishing ingredients, it’s a wholesome meal perfect for any day of the week. This recipe is incredibly versatile, letting you enjoy a delicious, healthy meal that adapts to your pantry and preferences. Get ready to create a flavorful bowl that warms your soul.
Table of Contents
Why You’ll Love This Vegetable Soup
This homemade vegetable soup is more than just a meal; it’s a comforting hug in a bowl, designed for busy home cooks like you.
- Quick & Easy: Our simple steps make preparing this hearty veggie broth a breeze, even on your busiest days.
- Customizable: Easily swap vegetables based on what you have, making it a fantastic “clean out the fridge” meal.
- Rich & Savory: Enjoy deep, complex flavors from fresh vegetables and aromatic spices in every spoonful.
- Healthy & Wholesome: It’s loaded with nutrients, fiber, and vitamins, supporting a vibrant and healthy lifestyle.
- Perfect for Meal Prep: Make a big batch to enjoy meal prep throughout the week, saving time and stress during mealtimes.
- All-Season Favorite: Deliciously warming in winter and wonderfully light in warmer months, this soup suits any season.
Ingredients
Gathering your ingredients is the first step to a delightful bowl of vegetable soup. We combine fresh aromatics with a vibrant mix of vegetables, hearty chickpeas, and savory seasonings for maximum flavor.
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper
- 1 medium carrot, diced
- 1 small sweet potato, diced
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 4 garlic cloves, chopped
- 2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
- ¼ teaspoon red pepper flakes, plus more to taste
- 4 cups vegetable broth
- 2 bay leaves
- 1 cup halved cherry tomatoes
- 1 cup chopped green beans
- 1 zucchini, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1½ tablespoons of lemon juice
- 1½ cups chopped kale
Notes & Substitutions
Feel free to get creative with your vegetable soup! You can easily swap out or add different seasonal produce to truly make this recipe your own.
- Vegetables: Replace or add celery, bell peppers, mushrooms, regular potatoes, or spinach.
- Herbs: Use fresh parsley, dill, or thyme as a substitute for oregano. Dried herbs are fine, but fresh herbs add a brighter, more vibrant flavor.
- Legumes: White beans, cannellini beans, or lentils are excellent alternatives to chickpeas.
- Broth: Chicken broth works well for a non-vegan option. Low-sodium broths allow you to control the salt.
- Seasoning: Adjust red pepper flakes for desired heat. A pinch of smoked paprika adds depth.
Equipment
You won’t need many special kitchen tools to create this easy vegetable soup. Simple kitchen tools are all it takes to get started.
- A large Dutch oven or a heavy-bottomed stockpot (at least 5-quart capacity)
- A sturdy cutting board and a sharp chef’s knife for prepping vegetables.
- A large stirring spoon or ladle.
How To Make Vegetable Soup
Follow these simple steps to make a fantastic batch of homemade vegetable soup. This simple soup preparation is perfect for home cooks of all skill levels.
- Sauté Aromatics: Heat the olive oil in your large pot over medium heat. Add the diced yellow onion, 1 teaspoon of sea salt, and several grinds of fresh black pepper. Cook, stirring occasionally, for about 8 minutes, until the onion softens and becomes translucent.
- Add Root Vegetables: Stir in the diced carrot and diced sweet potato. Cook for another 2 minutes, allowing them to slightly soften and absorb the flavors from the pot.
- Introduce Tomatoes & Spices: Add the canned fire-roasted diced tomatoes, chopped garlic, dried oregano, and red pepper flakes to the pot. Stir well to combine all the ingredients.
- Simmer the Base: Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook for 20 minutes. This allows the root vegetables to become tender and the flavors to meld beautifully.
- Add Remaining Vegetables: Stir in the halved cherry tomatoes, chopped green beans, and diced zucchini. Cover the pot again and continue to cook for an additional 10 to 15 minutes, or until the green beans are tender-crisp.
- Incorporate Chickpeas & Kale: Add the drained and rinsed chickpeas to the pot. Stir in the chopped kale.
- Finish with Lemon Juice: Pour in the lemon juice. Cook for about 5 minutes, or until the kale has completely wilted down. The lemon juice adds a fresh, bright flavor that lifts the whole vegetable soup.
- Taste and Serve: Taste the soup and adjust seasonings as needed, adding more salt, pepper, or red pepper flakes to your preference. Ladle the warm vegetable soup into bowls and serve immediately.
Pro Tips & Troubleshooting
Achieve the perfect bowl of soup every time with these helpful hints for perfecting your soup.
- Uniform Chopping: Chop all vegetables into similar-sized pieces for even cooking. This ensures everything cooks through at the same rate.
- Sauté in Stages: Sautéing denser vegetables like carrots and sweet potatoes first allows them to soften adequately before adding softer ones.
- Adjust Liquid: For a thicker soup, cook a bit longer uncovered. For a thinner consistency, add more broth.
- Enhance Flavor: A splash of apple cider vinegar, lemon juice, or even a dash of balsamic vinegar at the end brightens the flavor profile.
- Freezing & Reheating: Cool soup completely before freezing in individual portions. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
- Bland Soup: Add more salt, a squeeze of lemon juice, or a dash of your favorite herbs and spices.
- Too Much Spice: If your soup is too spicy, add more broth, a pinch of sugar, or a swirl of dairy-free milk to mellow the heat.
According to Medical News Today, vegetables are excellent sources of vitamins, minerals, and fiber.
Serving Suggestions, Storage & Variations
This versatile veggie creation shines in many ways! Here are some ideas to enjoy your delicious homemade soup.
Serving Suggestions
- Serve your soup with a side of crusty bread or warm garlic bread for dipping.
- Pair it with a fresh green salad tossed in a light vinaigrette for a complete meal.
- Enjoy it alongside a classic grilled cheese sandwich; it’s a comforting combination.
- Garnish with fresh parsley, basil, a swirl of homemade pesto, or a sprinkle of vegan Parmesan cheese.
Storage Instructions
- Allow the soup to cool completely to room temperature before storing.
- Transfer to an airtight container and refrigerate for up to 4 days.
- For longer storage, freeze individual portions in freezer-safe containers or bags for up to 3 months.
- Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Flavor Variations
- Add Grains: Stir in cooked brown rice, quinoa, or small pasta like ditalini during the last few minutes of simmering.
- Extra Protein: Include cooked shredded chicken, plant-based sausage, or extra-firm tofu for a heartier meal.
- Spice Blends: Experiment with a teaspoon of Italian seasoning, a pinch of curry powder, or a dash of smoked paprika for different flavor profiles.
- Creamy Texture: For a richer, creamier soup, stir in a swirl of full-fat coconut milk or a tablespoon of cashew cream before serving.
- Citrus Finish: A final squeeze of fresh lemon juice or a dollop of dairy-free yogurt adds a bright, tangy finish.
Nutrition Information
This delightful vegetable soup is a powerhouse of healthy eating. It’s naturally vegan, gluten-free, and low in calories, making it a fantastic choice for nearly any dietary need.
Packed with fiber from the vegetables and chickpeas, it aids digestion and keeps you feeling full and satisfied. You also get a generous dose of essential vitamins and minerals, supporting overall well-being. This wholesome, homemade meal proves that healthy food can be incredibly delicious!
| Nutrient | Per Serving (estimated) |
|---|---|
| Calories | 220-280 |
| Total Fat | 8-12g |
| Saturated Fat | 1-2g |
| Cholesterol | 0mg |
| Sodium | 400-600mg |
| Total Carbs | 30-40g |
| Dietary Fiber | 8-12g |
| Total Sugars | 8-12g |
| Protein | 10-15g |
| Vitamin A | High |
| Vitamin C | High |
| Iron | Good source |
| Potassium | Good source |
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Frequently Asked Questions (FAQ)
Here are answers to some common soup queries to help you master this recipe.
What vegetables can I use in this vegetable soup?
Feel free to use almost any vegetables you have on hand, like celery, bell peppers, mushrooms, potatoes, spinach, or green beans. Adjust cooking times based on density.
Can I make this in an Instant Pot or a slow cooker?
Yes, you can adapt this recipe! For an Instant Pot, use the sauté function, then pressure cook for 10-15 minutes. For a slow cooker, sauté aromatics separately, then combine everything and cook on low for 6-8 hours or high for 3-4 hours.
How can I make the soup thicker?
You can thicken the soup by mashing some of the cooked vegetables directly in the pot. Alternatively, blend a cup or two of the soup and return it to the pot.
Can I add meat to this recipe?
Absolutely! Cooked shredded chicken, ground turkey, or beef can be added towards the end of the cooking process. Sauté any raw meat before adding other ingredients.
Is vegetable soup freezer-friendly?
Yes, it freezes beautifully! Allow it to cool completely, then store in airtight, freezer-safe containers for up to three months.
How long does homemade vegetable soup last?
When stored properly in an airtight container in the refrigerator, this homemade vegetable soup will stay fresh for up to 4 days.
Conclusion
This homemade vegetable soup recipe truly delivers on flavor, nutrition, and ease. It’s a wonderful way to enjoy wholesome ingredients in a comforting, adaptable meal. We hope this guide empowers you to confidently create a delicious bowl that warms your kitchen and heart. So, go ahead, gather your ingredients, and make this incredible vegetable soup your next favorite weeknight meal!
The Best Homemade Vegetable Soup Recipe
Equipment
- large pot
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 1 teaspoon sea salt more to taste
- Freshly ground black pepper to taste
- 1 medium carrot diced
- 1 small sweet potato diced
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 4 garlic cloves chopped
- 2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary
- ¼ teaspoon red pepper flakes plus more to taste
- 4 cups vegetable broth
- 2 bay leaves
- 1 cup cherry tomatoes halved
- 1 cup green beans chopped
- 1 zucchini diced
- 1 (15-ounce) can chickpeas drained and rinsed
- 1½ tablespoons lemon juice
- 1½ cups chopped kale
Instructions
Instructions
- Heat oil in a large pot over medium heat; add onion, salt, and pepper and cook for 8 minutes. Stir in the carrot and sweet potato and cook for an additional 2 minutes.
- Add canned tomatoes, garlic, oregano, and red pepper flakes; then stir in broth and bay leaves. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
- Stir in cherry tomatoes, green beans, zucchini, and chickpeas; cover and cook for 10 to 15 more minutes until the green beans are tender.
- Stir in the vinegar and kale, then cook for 5 minutes until the kale is wilted. Season the soup to taste and serve.