Hearty Vegetable Soup Recipe

When you’re craving a warm, comforting, and wholesome meal, a Hearty Vegetable Soup is the perfect solution. Packed with fresh vegetables, tender beans, and aromatic herbs, this soup is not only delicious but also incredibly versatile. It’s great for meal prep, family dinners, or even as a light lunch. Follow this easy step-by-step recipe for a nutritious bowl of goodness!

Ingredients

For the Soup Base (Serves 6-8)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 large potato, peeled and cubed (Yukon Gold or russet work well)
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups vegetable broth (or chicken broth for a non-vegan option)
• 1 cup cooked or canned beans (kidney, cannellini, or chickpeas)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika (optional)
• 1 bay leaf
• Salt and pepper, to taste

Optional Additions

• 1/2 cup frozen peas or corn (add in the last 5 minutes)
• 1/2 cup small pasta or rice (cook separately and stir in before serving)
• Fresh spinach or kale (stir in during the final 2-3 minutes)

Garnishes

• Fresh parsley or basil, chopped
• Grated Parmesan cheese (optional for non-vegan)
• A drizzle of olive oil or balsamic vinegar

Instructions

Step 1: Sauté the Aromatics

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

Step 2: Add the Vegetables

• Add the zucchini, green beans, potato, and any other hearty vegetables you’re using. Stir to coat them in the aromatics.

Step 3: Build the Broth

• Pour in the diced tomatoes (with their juices) and vegetable broth.
• Stir in the oregano, basil, smoked paprika, and bay leaf.

Step 4: Simmer the Soup

• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender.

Step 5: Add the Beans and Final Ingredients

• Stir in the cooked or canned beans and any delicate vegetables like spinach, peas, or corn. Simmer for another 5 minutes.
• Remove the bay leaf and taste the soup. Adjust the seasoning with salt and pepper.

Step 6: Serve and Garnish

• Ladle the soup into bowls. Garnish with fresh parsley or basil, grated Parmesan, or a drizzle of olive oil. Serve with crusty bread for a complete meal.

Serving and Storage Tips

Serving Suggestions

• Pair with a slice of whole-grain bread, cornbread, or crackers.
• Serve with a fresh side salad for a balanced and light meal.

Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

• Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the soup thickens too much.

Helpful Notes

1. Vegetable Variations: Use what you have on hand! Sweet potatoes, squash, leeks, or mushrooms make excellent additions.
2. Protein Boost: Add tofu, tempeh, or cooked shredded chicken for more protein.
3. Make It Gluten-Free: Use rice or gluten-free pasta if adding grains.
4. Add Flavor Depth: A splash of soy sauce or Worcestershire sauce can add a savory umami flavor.
5. Make It Creamy: Blend a portion of the soup with an immersion blender and stir it back in for a creamier texture.

Tips from Well-Known Chefs

• Ina Garten: “Use good-quality vegetable broth or homemade stock for the best flavor.”
• Jamie Oliver: “Add a Parmesan rind to the pot while simmering for an extra layer of richness.”
• Alice Waters: “Season your soup gradually as it cooks. Layering flavors creates a more balanced final dish.”

Frequently Asked Questions

1. Can I make this soup vegan?

Yes! The recipe is naturally vegan if you use vegetable broth and skip the Parmesan garnish.

2. What beans work best in this soup?

Cannellini, kidney beans, chickpeas, or even black beans all work beautifully.

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

Absolutely! Combine all ingredients (except delicate vegetables like spinach or peas) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in delicate vegetables at the end.

4. How do I thicken the soup?

Blend a portion of the soup or mash some of the potatoes for a thicker consistency.

5. Can I add pasta or rice directly to the soup?

Yes, but cook the soup with extra broth to prevent it from becoming too thick, as the grains will absorb liquid.

6. What if I don’t have fresh herbs?

Use dried parsley or basil, but reduce the amount by half since dried herbs are more concentrated.

7. Is this soup freezer-friendly?

Yes, but if adding pasta or rice, it’s best to cook and store them separately to prevent them from becoming mushy.

8. What can I serve with this soup?

Crusty bread, garlic toast, or a side of hummus and veggies are excellent choices.

9. Can I make it spicy?

Add a pinch of red chili flakes or a splash of hot sauce for a touch of heat.

10. How can I make this soup lower in sodium?

Use low-sodium broth and rinse canned beans thoroughly to reduce their salt content.