There’s something comforting about a warm bowl of vegetable soup—it’s like a hug in a bowl. Packed with flavor, nutrients, and color, vegetable soup is one of the easiest and healthiest meals you can make. Whether you’re a beginner in the kitchen or a seasoned home cook, this recipe is a lifesaver. It’s perfect for cold days, busy nights, or when your body needs a reset. Plus, it’s budget-friendly, easy to customize, and great for meal prep. Ready to make the best homemade vegetable soup ever? Let’s dive into it!
Quick Facts
Here’s a quick snapshot of what to expect from this cozy and hearty dish:
| Course | Soup / Main |
|---|---|
| Cuisine | American, International |
| Difficulty | Easy |
| Servings | 6 |
| Prep Time | 15 minutes |
| Cooking Time | 30 minutes |
| Calories | 120 per serving |
Equipment Needed
Before we start cooking, let’s make sure your kitchen is ready. Here’s everything you’ll need:
- Large Pot or Dutch Oven – This is where all the magic happens. A 6-8 quart pot works best.
- Cutting Board – Use a sturdy one for chopping all those fresh veggies.
- Chef’s Knife – A sharp knife is essential for efficient and safe chopping.
- Wooden Spoon or Silicone Spatula – For stirring without scratching your pot.
- Measuring Cups and Spoons – Accuracy matters, especially when it comes to seasoning.
- Ladle – For easy and mess-free serving.
- Peeler – For carrots or other root vegetables.
- Soup Bowls and Spoons – Don’t forget the final touch—serve it right!
Ingredients
Here’s everything you need to make this hearty and flavorful vegetable soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 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
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper, to taste
- 1 cup chopped spinach or kale (optional)
- Juice of half a lemon (optional for brightness)
Instructions
Here’s how to make this delicious vegetable soup step by step:
- Heat the oil in a large pot over medium heat.
- Sauté onion and garlic for about 2–3 minutes until fragrant.
- Add carrots and celery. Cook for 5 minutes, stirring often.
- Add remaining vegetables except spinach and lemon. Stir well.
- Pour in broth and diced tomatoes. Add thyme, basil, bay leaf, salt, and pepper.
- Bring to a boil. Then reduce heat and simmer uncovered for 20–25 minutes until vegetables are tender.
- Stir in spinach or kale and cook 2–3 minutes more.
- Remove bay leaf. Add lemon juice if using.
- Serve hot with crusty bread or crackers.
Essential Note:
For the best results, chop all veggies into similar-sized pieces so they cook evenly. Taste and adjust salt and seasoning after simmering. You can store leftovers in the fridge for up to 5 days or freeze them for up to 3 months. If using frozen vegetables, add them during the last 10 minutes of cooking to avoid overcooking.
