Classic Vegetable Soup Recipe

Vegetable soup is the ultimate comforting and nutritious meal, brimming with fresh vegetables, hearty broth, and simple seasonings. Whether you’re looking for a light starter or a wholesome main course, this one-pot wonder is quick to make and endlessly customizable. It’s also naturally vegan, gluten-free, and packed with vitamins and fiber. Let’s get started with this easy recipe for a healthy, hearty vegetable soup!

Ingredients

Core Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth (or chicken broth for a non-vegan option)
• 1 cup water (optional, for thinner soup)
• 1 cup frozen peas
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste

Optional Additions:

• 1 cup potatoes, peeled and diced
• 1 cup cooked or canned beans (kidney, cannellini, or chickpeas)
• 1 cup cooked pasta or rice
• Fresh parsley or cilantro for garnish

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, stirring occasionally, until the vegetables are softened.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 2: Add the Broth and Vegetables

1. Add the vegetable broth, diced tomatoes (with juice), and bay leaf to the pot. Stir well to combine.
2. Add the zucchini, green beans, corn, and potatoes (if using). Bring the mixture to a gentle boil.

Step 3: Simmer the Soup

1. Reduce the heat to low, cover, and simmer the soup for 20-25 minutes, or until the vegetables are tender.
2. Stir occasionally and check for seasoning.

Step 4: Add the Final Ingredients

1. Add the frozen peas and any cooked beans, pasta, or rice. Simmer for an additional 5 minutes to warm everything through.
2. Remove the bay leaf before serving.

Step 5: Serve

1. Ladle the soup into bowls and garnish with fresh parsley or cilantro for a burst of flavor and color.
2. Serve warm with crusty bread, crackers, or a side salad for a complete meal.

Serving and Storage Tips

Serving:

• Pair this vegetable soup with garlic bread, a simple green salad, or grilled cheese sandwiches for a heartier meal.
• Sprinkle with Parmesan cheese or a drizzle of olive oil for added richness.

Storage:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: This soup freezes beautifully! Allow it to cool completely, then freeze in individual portions for up to 3 months.
• Reheating: Reheat on the stovetop over medium heat or in the microwave. Add a splash of water or broth if the soup thickens.

Helpful Notes

1. Seasoning: Adjust seasoning as the soup simmers. Vegetables absorb salt differently, so taste frequently.
2. Thicker Soup: To thicken, mash a few of the potatoes or blend a portion of the soup using an immersion blender.
3. Customizable: Add your favorite vegetables like spinach, kale, or butternut squash based on what’s in season.
4. Protein Boost: Stir in cooked beans, lentils, or shredded chicken for a protein-packed version.
5. Low-Sodium Option: Use low-sodium broth and canned tomatoes, and adjust salt to taste.

Tips from Well-Known Chefs

• Chef Jamie Oliver: “The key to a great vegetable soup is cooking the vegetables in layers. Start with the aromatics to build a flavorful base.”
• Chef Ina Garten: “Adding a squeeze of fresh lemon juice at the end brightens up the soup and brings out the flavors.”
• Chef Alice Waters: “Use the freshest vegetables you can find, and let their natural flavors shine. Simplicity is key.”

Frequently Asked Questions

1. Can I use frozen vegetables?

Absolutely! Frozen vegetables work well and are a great time-saver. Add them directly to the pot during the simmering stage.

2. How can I make this soup spicier?

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

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

Yes, chicken broth adds a richer flavor, but it will no longer be vegan.

4. How can I add more protein to this soup?

Add cooked beans, lentils, tofu, or shredded chicken for an extra boost of protein.

5. What if my soup is too thick?

Add more broth or water to thin it out to your desired consistency.

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

Yes! Add all the ingredients (except frozen peas) to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the peas during the last 15 minutes.

7. How can I make this soup creamier?

Blend a portion of the soup or stir in coconut milk, heavy cream, or a dollop of sour cream at the end.

8. What can I serve with vegetable soup?

Pair it with crusty bread, garlic knots, or a grilled cheese sandwich for a satisfying meal.

9. What vegetables work best for this soup?

Use sturdy vegetables like carrots, celery, zucchini, green beans, and potatoes. Leafy greens like spinach or kale can be added at the end for freshness.

10. Can I add grains like quinoa or rice?

Yes! Cook the grains separately and stir them in before serving to prevent them from absorbing too much liquid.