Hearty Vegetable Soup Recipe

Hearty Vegetable Soup is the ultimate comfort food, brimming with wholesome ingredients and packed with flavor. Perfect for any season, this soup is easy to prepare, customizable with your favorite vegetables, and ideal for meal prepping. Whether you’re looking for a cozy dinner or a light lunch, this satisfying dish is sure to please.

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium zucchini, diced
• 1 medium potato, peeled and cubed
• 1 cup green beans, trimmed and chopped
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• ½ teaspoon smoked paprika (optional)
• 1 bay leaf
• Salt and black pepper to taste

Optional Add-Ins:

• 1 cup frozen peas or corn
• 1 cup cooked beans (e.g., cannellini, kidney, or chickpeas)
• 1 cup cooked pasta or rice (added before serving)

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese
• Crusty bread or crackers on the side

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add the Vegetables and Spices

1. Add the zucchini, potato, and green beans to the pot.
2. Stir in the diced tomatoes, thyme, basil, smoked paprika (if using), and bay leaf.

Step 3: Build the Broth

1. Pour in the vegetable broth and stir to combine.
2. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the vegetables are tender.

Step 4: Optional Add-Ins

1. If using frozen peas, corn, beans, or cooked pasta/rice, stir them in during the last 5 minutes of cooking to heat through.

Step 5: Taste and Adjust

1. Remove the bay leaf and taste the soup. Adjust the seasoning with additional salt and pepper as needed.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh parsley, Parmesan cheese, or your favorite toppings.
2. Serve hot with crusty bread or crackers.

Serving and Storage Tips

Serving:

• Perfect for: Weeknight dinners, meal prep, or a warming appetizer.
• Portion size: This recipe serves 6–8.

Storage:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Let the soup cool completely before freezing in freezer-safe containers for up to 3 months.

Reheating:

• Reheat gently on the stovetop over medium heat. Add a splash of broth or water if the soup thickens during storage.

Helpful Notes

• Vegetable Variations: Swap in seasonal vegetables like butternut squash, spinach, or cabbage for a fresh twist.
• Thicker Soup: Blend a portion of the soup with an immersion blender or add mashed potatoes to thicken the broth.
• Protein Boost: Add cooked chicken, turkey, or tofu for a heartier soup.
• Herb Boost: Use fresh thyme or basil in place of dried herbs for a brighter flavor.

Tips from Well-Known Chefs

• Chef Julia’s Tip: “Roast the vegetables before adding them to the pot for a richer, caramelized flavor.”
• Chef Lisa’s Tip: “A splash of red wine vinegar or lemon juice at the end brightens the soup’s flavors.”
• Chef Tom’s Tip: “Add a Parmesan rind to the soup while it simmers for a deep, umami flavor.”

Frequently Asked Questions

1. Can I use canned vegetables?

Yes, but add them during the last 5 minutes of cooking to avoid overcooking.

2. How can I make this soup spicier?

Add red chili flakes, cayenne pepper, or a dash of hot sauce for a spicy kick.

3. Can I use chicken broth instead of vegetable broth?

Absolutely, but it will no longer be vegetarian.

4. What’s the best way to add pasta or rice?

Cook pasta or rice separately and add it to individual bowls to prevent it from absorbing too much liquid.

5. Can I make this soup in a slow cooker?

Yes! Combine all ingredients (except peas, corn, and pasta/rice) in the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

6. What pairs well with this soup?

Serve with garlic bread, cornbread, or a fresh green salad.

7. How do I make it creamier?

Add a splash of heavy cream or stir in blended cashews for a dairy-free option.

8. Can I make this soup in advance?

Yes, it tastes even better the next day as the flavors meld.

9. What’s the best way to store leftovers?

Cool completely before refrigerating or freezing.

10. How long does this soup take to make?

From start to finish, this soup takes about 40 minutes.