This vegetable soup is a one-pot, broth-based soup packed with everyday vegetables and a simple thyme finish. It's a practical way to use up produce and get a pot of soup that works for lunch, dinner, or meal prep.
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A Quick Look at the Recipe
✅ Recipe Name: Vegetable Soup
🕒 Ready In: ~45 minutes
👪 Serves: ~8 servings
🍽 Calories: ~160 per serving (estimated)
🥣 Main Ingredients: Mixed vegetables, baby potatoes, tomatoes, vegetable broth, thyme
📖 Dietary Info: Vegan, dairy-free, gluten-free
👌 Difficulty: Easy - chop, simmer, serve
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This version layers the cook time so sturdier vegetables soften first, then quicker-cooking vegetables go in later to avoid turning mushy. Red pepper flakes add gentle heat, and the broth keeps the flavor clean and straightforward.
If you love comforting soup recipes, try our Crockpot Potato Soup, Beef Barley Soup, or Crockpot White Chicken Chili. For an easy side, serve it with Cheddar Bay Biscuits.
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Why You'll Love this Vegetable Soup:
Packed with Vegetables: A wide mix of produce makes the soup filling without needing meat or pasta.
One-Pot Dinner: Everything simmers in one pot with simple seasoning.
Great for Using Up Produce: Flexible ingredients make it easy to adapt to what's in your fridge.
Balanced Heat: Red pepper flakes add warmth without making the soup overly spicy.
Meal-Prep Friendly: Keeps well for quick lunches and reheats without much effort.
Key Ingredients:
- 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 pepper 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Different vegetables: Swap in cauliflower, corn, peas, cabbage, or sweet potato based on what you have.
- More protein: Add 1 can chickpeas or white beans (drained and rinsed).
- Lower carb option: Skip the potatoes and add extra zucchini, green beans, or cauliflower.
- More herb flavor: Add Italian seasoning or rosemary in place of thyme.
- Less heat: Reduce red pepper flakes or leave them out.
- Tomato-forward soup: Add 1 to 2 tablespoons tomato paste for deeper flavor.
How to Make Vegetable Soup:
- Heat a large pot over medium heat and add a small amount of oil.
- Add the onion, celery, and red bell pepper and cook for about 5 minutes, until starting to soften.
- Stir in the carrots and baby potatoes and cook for 3 to 4 minutes.
- Add the tomatoes, mushrooms, green beans, and zucchini.
- Pour in the vegetable broth and stir in the thyme, red pepper flakes, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Simmer for 20 to 25 minutes, until the potatoes and carrots are tender.
- Stir in the spinach and cook for 1 to 2 minutes, until wilted.
- Taste and adjust seasoning, then serve.
Recipe Notes & Tips:
- Cut evenly: Similar-sized pieces help the vegetables cook at the same rate.
- Layer the vegetables: Start with onion, celery, and pepper, then add potatoes and carrots, and add spinach at the end so it doesn't overcook.
- Keep a gentle simmer: A hard boil can break down softer vegetables and make the soup cloudy.
- Add salt at the end: Broth brands vary, so tasting near the end helps prevent over-salting.
- Make it thicker: Simmer uncovered a few extra minutes, or mash a few potatoes in the pot to add body.
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.
Vegetable Soup FAQs:
The best vegetables in vegetable soup are a mix of sturdy vegetables that hold their shape and quicker-cooking vegetables added near the end. Potatoes and carrots make the soup more filling, while zucchini, green beans, mushrooms, and spinach add variety in texture and keep the broth-based soup from feeling heavy.
Vegetable soup usually needs to simmer 20 to 25 minutes, or until the potatoes and carrots are tender. Softer vegetables like spinach should be added at the end so they don't overcook.
To thicken vegetable soup without flour, simmer uncovered to reduce the broth or mash a few potatoes in the pot and stir them back in. You can also blend a small portion of the soup and stir it back to add body without changing the ingredients.
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Vegetable Soup
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 pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- 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.
Nutrition
Notes
- Cut evenly: Similar-sized pieces help the vegetables cook at the same rate.
- Layer the vegetables: Start with onion, celery, and pepper, then add potatoes and carrots, and add spinach at the end so it doesn't overcook.
- Keep a gentle simmer: A hard boil can break down softer vegetables and make the soup cloudy.
- Add salt at the end: Broth brands vary, so tasting near the end helps prevent over-salting.
- Make it thicker: Simmer uncovered a few extra minutes, or mash a few potatoes in the pot to add body.
Yvonne says
Super quick and delicious!