Name: Comforting and Easy Homemade Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 2 medium potatoes, diced; 1 cup green beans, trimmed and chopped; 1 zucchini, chopped; 2 cups cabbage, shredded; 1 can (400 g) diced tomatoes; 6 cups vegetable broth; 1 tsp dried thyme; 1 tsp dried oregano; Salt, to taste; Black pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

This soup is simple to prepare, customizable with whatever vegetables you have on hand, and naturally vegetarian and vegan. It’s budget-friendly, freezes well, and tastes even better the next day. The balance of fresh vegetables and savory broth makes it light yet filling, perfect as a main dish or a side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, chopped
Garlic, minced
Carrots, sliced
Celery, sliced
Potatoes, diced
Green beans, trimmed and chopped
Zucchini, chopped
Cabbage, shredded
Canned diced tomatoes
Vegetable broth
Dried thyme
Dried oregano
Salt
Black pepper
Fresh parsley, chopped (for garnish)

Directions

Heat olive oil in a large pot over medium heat.
Add onion and garlic, cooking until softened and fragrant.
Stir in carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
Add green beans, zucchini, cabbage, canned tomatoes, vegetable broth, thyme, oregano, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
Taste and adjust seasoning as needed.
Garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings. It takes approximately 15 minutes to prepare and 25 minutes to cook, for a total of around 40 minutes.

Variations

Add cooked pasta, rice, or quinoa for a heartier soup.
Include beans or lentils for extra protein.
Use sweet potatoes instead of white potatoes for a slightly sweeter flavor.
Add a dash of chili flakes for heat.
Stir in spinach or kale at the end for added greens.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat or in the microwave. This soup also freezes well for up to 3 months — thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen vegetables?

Yes, they work well and make the recipe even quicker.

Can I make this in a slow cooker?

Yes, cook on low for 6–8 hours or high for 3–4 hours.

Can I use chicken broth instead of vegetable broth?

Yes, but it will no longer be vegetarian or vegan.

How can I make it more filling?

Add pasta, grains, beans, or shredded chicken.

Can I make it ahead of time?

Yes, the flavor actually improves after a day in the fridge.

What’s the best seasoning blend?

Thyme and oregano are classic, but Italian seasoning also works well.

Can I blend the soup?

Yes, blend partially for a thicker texture or fully for a creamy vegetable soup.

What vegetables can I substitute?

Almost any vegetable works — try bell peppers, mushrooms, peas, or corn.

Can I make it spicy?

Yes, add cayenne pepper, chili powder, or red pepper flakes.

How do I prevent mushy vegetables?

Simmer gently and avoid overcooking to keep vegetables tender but firm.

Conclusion

Comforting and easy homemade vegetable soup is a versatile, healthy, and satisfying meal that’s perfect for any time of year. Packed with nutrients, flavor, and vibrant colors, it’s a go-to recipe for a cozy lunch or dinner that you can adapt to whatever ingredients you have on hand