Name: Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, minced; 3 carrots, sliced; 2 celery stalks, chopped; 2 medium potatoes, diced; 1 cup green beans, trimmed and cut; 1 zucchini, chopped; 1 cup corn kernels; 2 cups cabbage, shredded (optional); 1 (14 oz) can diced tomatoes; 6 cups vegetable broth; 1 bay leaf; 1 tsp dried thyme or Italian seasoning; Salt and pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

This vegetable soup is easy to make with whatever vegetables you have on hand, making it both budget-friendly and customizable. It’s naturally vegetarian, can easily be made vegan, and is packed with vitamins and fiber. Whether served as a starter, side, or main dish with some crusty bread, this soup is satisfying and nourishing.

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, chopped
Potatoes, diced
Green beans, trimmed and cut
Zucchini, chopped
Corn kernels
Cabbage, shredded (optional)
Canned diced tomatoes
Vegetable broth
Bay leaf
Dried thyme or Italian seasoning
Salt and pepper to taste
Fresh parsley, for garnish

Directions

Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
Add potatoes, green beans, zucchini, corn, and cabbage (if using). Stir well.
Pour in canned tomatoes and vegetable broth. Add bay leaf, thyme, salt, and pepper.
Bring to a boil, then reduce heat and let simmer for 25–30 minutes, until vegetables are tender.
Remove bay leaf. Taste and adjust seasoning as needed.
Garnish with fresh parsley before serving.

Servings and timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add beans or lentils for extra protein.
Use chicken broth instead of vegetable broth for a non-vegetarian version.
Swap in seasonal vegetables like butternut squash, spinach, or peas.
Add a dash of red pepper flakes for a spicier soup.
Stir in pasta or rice for a heartier meal.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat until hot, or microwave individual portions. Vegetable soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use frozen vegetables?

Yes, frozen vegetables work well and can save prep time.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours.

Can I make this soup vegan?

Yes, just use vegetable broth and skip any dairy garnishes.

What kind of potatoes are best?

Yukon gold or red potatoes hold their shape well in soups.

Can I add meat to this soup?

Yes, chicken, beef, or sausage can be added for extra protein.

How do I thicken vegetable soup?

Mash some of the potatoes in the pot or add a small amount of cornstarch slurry.

Can I add pasta to vegetable soup?

Yes, small pasta shapes like macaroni or ditalini work well—add them during the last 10 minutes of cooking.

Can I pressure cook this soup?

Yes, in an Instant Pot cook on high pressure for 7 minutes, then quick release.

Is this soup gluten-free?

Yes, just ensure your broth and seasonings are gluten-free.

Can I make this soup spicy?

Yes, add chili flakes, jalapeños, or a splash of hot sauce.

Conclusion

Vegetable soup is a classic, comforting, and nourishing dish that’s easy to prepare and endlessly customizable. Packed with fresh flavors and hearty ingredients, it’s a versatile recipe you’ll come back to again and again. Whether enjoyed as a light meal or paired with bread or salad, this soup is wholesome, satisfying, and perfect for any season.