When it comes to comfort food, few dishes are as satisfying and nourishing as a vegetable soup recipe. Packed with colorful veggies, hearty flavors, and a warm, inviting aroma, this classic dish has stood the test of time. From rustic farmhouse kitchens to modern dinner tables, vegetable soup has been a go-to meal around the world. Whether you’re craving something cozy on a chilly evening or looking for a healthy way to enjoy your favorite vegetables, this recipe delivers the perfect balance of nutrition and flavor.
Why You’ll Love This Vegetable Soup Recipe
- Easy to make: Simple steps and basic kitchen tools are all you need.
- Healthy & nourishing: Loaded with vitamins, fiber, and antioxidants.
- Customizable: Swap in seasonal vegetables or whatever you have on hand.
- Family-friendly: A wholesome dish everyone can enjoy together.
- Great for leftovers: Tastes even better the next day as flavors deepen.
Ingredients Needed for Perfect Vegetable Soup Recipe
- Potatoes – Add heartiness and make the soup more filling.
- Carrots – Bring natural sweetness and bright color.
- Celery – Provides a subtle earthy flavor and balance.
- Tomatoes – Add tangy depth to the broth.
- Green beans & peas – Offer freshness, texture, and extra nutrients.
- Spinach or kale – A boost of leafy greens for added vitamins and color.
Step-by-Step Instructions to Make Vegetable Soup Recipe
- Sauté aromatics: Heat a little oil in a large pot. Add onions, carrots, and celery. Cook until softened and fragrant.
- Add broth and potatoes: Pour in vegetable broth and stir in diced potatoes. Bring to a boil, then reduce to a simmer.
- Mix in tomatoes and beans: Stir in canned or fresh tomatoes, green beans, and corn. Let simmer until vegetables are tender.
- Season well: Add salt, pepper, and dried herbs like thyme or oregano. Taste and adjust as needed.
- Finish with greens: Stir in spinach or kale just before serving for vibrant color and nutrition.
Expert tip: Cut all vegetables into even sizes so they cook evenly.
Recipe Tips & Variations
- Make it spicy: Add chili flakes or a dash of hot sauce.
- Add protein: Stir in beans, lentils, or shredded chicken for a heartier meal.
- Change the base: Use chicken broth or beef broth for deeper flavor.
- Creamy version: Blend part of the soup for a smooth, velvety texture.
How to Store & Reheat
- Refrigerate: Store cooled soup in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe bags or containers and store up to 3 months.
- Reheat: Warm gently on the stovetop over medium heat or microwave in short intervals until heated through.
Similar Recipes You Will Love
If you enjoyed this hearty vegetable soup recipe, you’ll love trying out a few more comforting dishes. Warm up with the savory flavors of Mongolian Beef, dive into a colorful and classic French Ratatouille Recipe, or savor the traditional Irish-inspired Corned Beef and Cabbage. Each of these recipes brings its own unique charm to the table, perfect for family meals or cozy nights in.
Frequently Asked Questions (FAQ)
Q: Can I make this vegetable soup recipe in a slow cooker?
A: Yes! Just add all ingredients to your slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Q: How can I thicken the soup naturally?
A: Mash a few potatoes in the pot or blend a small portion of the soup, then stir it back in.
Q: What vegetables work best?
A: Potatoes, carrots, celery, green beans, peas, corn, and leafy greens are classics—but you can use zucchini, squash, or whatever is seasonal.
Q: Is this soup vegan?
A: Yes, if made with vegetable broth. For a non-vegan twist, you can use chicken or beef broth.
This hearty vegetable soup recipe is proof that simple ingredients can create something truly comforting and nourishing. Whether you’re cooking for your family or prepping a make-ahead meal, this recipe is one you’ll come back to again and again. Give it a try, and don’t forget to share your own twist on it—I’d love to hear how you make it your own!
Vegetable Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots diced
- 2 celery stalks chopped
- 3 medium potatoes diced
- 1 cup green beans chopped
- 1 cup corn kernels fresh or frozen
- 1 cup peas fresh or frozen
- 1 can 14.5 oz diced tomatoes
- 6 cups vegetable broth
- 2 cups fresh spinach or kale
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened.
- Stir in potatoes, green beans, corn, and peas. Cook for 3–4 minutes.
- Add diced tomatoes, vegetable broth, thyme, and oregano. Bring to a boil.
- Reduce heat to low and simmer for 25–30 minutes, until vegetables are tender.
- Stir in spinach or kale. Cook for 2–3 minutes until wilted.
- Season with salt and black pepper to taste. Serve warm.