Vegetable Soup

Introduction

Vegetable Soup is a timeless classic that showcases the beauty of simplicity. Bursting with fresh, colorful vegetables simmered in a savory broth, this soup is wholesome, nourishing, and deeply comforting. It’s the perfect recipe to warm up on a chilly day, a healthy option when you want something light, or even a hearty main dish when paired with bread or salad.

This dish has roots in many cultures—almost every cuisine around the world has its version of vegetable soup, from French potage to Italian minestrone. What makes this recipe special is its flexibility: you can adapt it to whatever vegetables you have on hand, making it a fantastic way to use up seasonal produce or pantry staples.

Why I Love This Recipe

I love this recipe because it’s as versatile as it is delicious. On days when I want something light, I enjoy it with just fresh vegetables and broth. When I want a heartier meal, I bulk it up with beans, pasta, or grains. The aroma of vegetables and herbs simmering together is incredibly comforting, and the flavor is always satisfying without being heavy.

It’s also budget-friendly and perfect for meal prep. I can make a big pot at once, enjoy it fresh, and then freeze portions for busy days when I want a homemade meal with minimal effort. To me, this soup represents balance—healthy yet comforting, simple yet full of flavor.

Why It’s a Must-Try Dish

Vegetable Soup is a must-try because it’s nourishing, customizable, and universally loved. Whether you’re vegetarian, vegan, or just trying to eat more vegetables, this recipe fits right in. It’s packed with vitamins, fiber, and flavor, yet it feels indulgent and satisfying.

It’s also an all-season dish—use root vegetables in winter, fresh greens in spring, zucchini and corn in summer, or hearty squash in fall. You can make it your own each time you cook it, which means you’ll never tire of it. If there’s one soup that deserves a permanent spot in your cooking repertoire, it’s this one.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 servings
• Calories: ~180 per serving
• Course: Soup / Main Dish
• Cuisine: International / American

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped, for garnish

Optional add-ins:

• 1 can (15 oz) kidney beans, drained and rinsed
• ½ cup small pasta (like ditalini or elbow macaroni)
• ½ cup cooked rice or quinoa

Step-by-Step Preparation

1. Prepare the vegetables
   • Wash, peel, and chop all vegetables into bite-sized pieces.
2. Sauté the aromatics
   • In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened and fragrant.
3. Add hearty vegetables
   • Stir in potatoes, zucchini, and green beans. Cook for another 3 minutes.
4. Add broth and seasonings
   • Pour in vegetable broth and diced tomatoes (with juice). Add oregano, basil, bay leaf, salt, and pepper. Stir to combine.
5. Simmer
   • Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until potatoes are tender.
6. Add tender vegetables
   • Stir in corn and peas (and beans or pasta if using). Simmer for another 5 minutes until everything is cooked through.
7. Finish and serve
   • Remove bay leaf. Taste and adjust seasoning. Ladle soup into bowls, garnish with fresh parsley or cilantro, and serve hot.

How to Serve

• Serve hot with crusty bread, garlic toast, or dinner rolls.
• Pair with a grilled cheese sandwich or a fresh green salad for a complete meal.
• Garnish with Parmesan cheese, fresh herbs, or a drizzle of olive oil for extra flavor.

Recipe Tips

• Chop vegetables evenly so they cook at the same rate.
• Add leafy greens (like spinach or kale) in the last 2–3 minutes for added nutrition.
• If adding pasta, cook it separately and stir in before serving to avoid sogginess.
• Adjust thickness by adding more broth for a lighter soup or simmering longer for a thicker texture.

Variations

1. Minestrone Style – Add beans and small pasta, and finish with Parmesan.
2. Spicy Kick – Add chili flakes, cayenne, or jalapeños.
3. Creamy Vegetable Soup – Stir in ½ cup heavy cream or coconut milk before serving.
4. Roasted Vegetable Soup – Roast potatoes, carrots, and zucchini before adding for a smoky flavor.
5. Asian-Inspired – Add soy sauce, ginger, and bok choy.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop.
• Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. (Avoid freezing with pasta—add fresh when reheating.)

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon for stirring
• Ladle for serving
• Blender (optional, if you want a pureed soup)

Conclusion

Vegetable Soup is the definition of nourishing comfort food—simple, versatile, and full of flavor. Whether you enjoy it light and brothy or hearty and loaded, it’s a recipe that you’ll return to again and again. Healthy, budget-friendly, and endlessly adaptable, this soup deserves a place in every kitchen.

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Vegetable Soup

Author: admin Cuisine: American Courses: Soup & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Calories: 180 per serving

Description

Vegetable Soup is a timeless classic that showcases the beauty of simplicity. Bursting with fresh, colorful vegetables simmered in a savory broth, this soup is wholesome, nourishing, and deeply comforting.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 zucchini, diced
• 1 cup 1 green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 can (14 oz)
• 6 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped, for garnish

Optional add-ins:

• 1 can (15 oz)
• ½ cup small pasta (like ditalini or elbow macaroni)
• ½ cup cooked rice or quinoa

Instructions

1. Prepare the vegetables: Wash, peel, and chop all vegetables into bite-sized pieces.
2. Sauté the aromatics: In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened and fragrant.
3. Add hearty vegetables: Stir in potatoes, zucchini, and green beans. Cook for another 3 minutes.
4. Add broth and seasonings: Pour in vegetable broth and diced tomatoes (with juice). Add oregano, basil, bay leaf, salt, and pepper. Stir to combine.
5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until potatoes are tender.
6. Add tender vegetables: Stir in corn and peas (and beans or pasta if using). Simmer for another 5 minutes until everything is cooked through.
7. Finish and serve: Remove bay leaf. Taste and adjust seasoning. Ladle soup into bowls, garnish with fresh parsley or cilantro, and serve hot.

Keywords: Vegetable Soup