Vegetable Soup

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 onion, (diced); 4 celery stalks, (sliced); 1 red bell pepper, (diced); 4 carrots, (sliced); 2 zucchini, (sliced); 4 large tomatoes, (diced); 2 cups baby potatoes, (halved); 1 cup button mushrooms, (sliced); 2 cups spinach, (roughly chopped); 1 cup green beans, (sliced); 2 teaspoons dried thyme; 8 cups vegetable broth; ½ teaspoon red chilli flakes; ½ teaspoon salt; ½ teaspoon pepper

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This easy Vegetable Soup recipe features lots of veggies such as green beans, celery, carrots, onions, amongst others. One of the most classic soup recipes, this is a great way to get a multitude of vegetables into your family's diet, and taste great doing it, too!

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With so many great options of flavorful soup to indulge in this soup season, this simple vegetable soup shouldn't be ignored. There's a ton of different fresh vegetables in this soup you get plenty of different flavors and textures.

We've found that sautéing some of the veggies, onion, celery, and red bell pepper, adds so much flavor than just adding them in with the rest of the stuff. It's a key part of making a flavorful broth! The thyme is one of the key ingredients, too, we use dried but fresh thyme will work, too.

This easy soup can be served as a side or as a main course. Despite not having a protein, this hearty soup is so chock full of vegetables, it will have no problem filling the whole family up! Serve your favorite crusty bread on the side. You can use bigger potatoes to beef it up a bit too; substitute baby potatoes for russet potatoes or yukon gold potatoes.

Feel free to add in any of your other favorites to make this soup perfect for you. Something as simple as frozen peas can be an easy way to add to the flavor of the soup! If you want to keep this vegetarian, white beans, chickpeas, or lentils are all nice additions.

Why You'll Love this Recipe:

Loaded with vegetables: Every bowl is packed with colorful, nutrient-dense produce, perfect for getting in your daily veggies.
One-pot and easy: Everything simmers in one pot with minimal prep and cleanup.
Cozy and satisfying: Light but hearty enough to enjoy as a full meal on its own.
Great for leftovers: The flavor gets even better the next day, and it freezes beautifully.
Flexible ingredients: Use what you have on hand, this recipe works with a wide range of vegetables.

Ingredients to Make Vegetable Soup:

vegetables. This soup includes a hearty mix of onion, celery, red pepper, carrots, zucchini, tomatoes, potatoes, mushrooms, spinach, and green beans.
vegetable broth. Acts as the foundation for the soup, choose a brand with a rich, clean flavor to complement the variety of vegetables.
red chili flakes. Optional, but they add a subtle kick and balance the natural sweetness of the vegetables.
dried thyme. A small amount goes a long way, it adds earthy depth that ties all the vegetables together.
salt and black pepper. Start with the amounts listed, then adjust to taste once the soup has simmered.

How to Make Vegetable Soup:

In a large pot, heat a small amount of oil over medium heat. Add the diced onion, celery, and red pepper, and sauté for about 5 minutes, until the vegetables begin to soften.
Stir in the carrots, zucchini, and baby potatoes, and cook for another 3-4 minutes. Add the diced tomatoes, mushrooms, spinach, and green beans to the pot.
Pour in the vegetable broth, making sure all the vegetables are submerged. Stir in the dried thyme, red chili flakes, salt, and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
Adjust seasoning to taste and serve hot.

Notes & Tips:

Sauté the aromatics: Don't skip cooking the onion, celery, and pepper first, it builds a more flavorful base than just boiling everything together.
Add vegetables in stages: Start with firmer veggies like carrots and potatoes, then add quicker-cooking ones like zucchini, green beans, and spinach toward the end to keep their texture.
Let it simmer, not boil: A steady simmer ensures the vegetables cook through without turning to mush.
Taste and adjust at the end: Once everything is tender, give it a final taste and adjust salt, pepper, or chili flakes to your liking.
Make it your own: Use this as a base recipe, add beans for extra protein, swap in seasonal vegetables, or stir in fresh herbs at the end.

Serving Suggestions:

How to Store:

Refrigerator: Cool the leftover vegetable soup completely, then store in an airtight container for up to 5 days.
Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. The vegetables may soften slightly when reheated, but the flavor holds up well.
Reheat: Warm gently on the stovetop or in the microwave until hot, stirring occasionally. Add a splash of water or broth if it has thickened in the fridge.

FAQs:

Can I add protein to this soup?

Yes, white beans, chickpeas, or lentils are great additions. You can also stir in cooked shredded chicken or ground turkey if you're not keeping it vegetarian.

Can I use frozen vegetables?

Absolutely. Frozen green beans, spinach, or mixed vegetables work well, just add them directly to the soup toward the end of cooking.

Can I make this in the slow cooker?

Yes, add everything except the spinach and zucchini and cook on low for 6-7 hours. Stir in the spinach and zucchini during the last 30 minutes.

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