This hearty vegetable soup is packed with colorful vegetables, herbs, and a rich tomato-infused broth. It’s nourishing, budget-friendly, freezer-friendly, and perfect for a comforting lunch or dinner.

Yield

• 8 servings
• About 3 liters (12 cups) soup

Time Required

• Prep Time: 20 minutes
• Cook Time: 45–50 minutes
• Total Time: About 1 hour 10 minutes

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Ingredients

Base Vegetables

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 3 medium carrots, diced
• 1 medium leek, cleaned and sliced (optional)
• 4 cloves garlic, minced

Main Vegetables

• 2 medium potatoes, peeled and cubed
• 1 medium zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 red bell pepper, diced
• 1 cup broccoli florets, cut small
• 1 cup cauliflower florets, cut small
• 1 cup frozen peas
• 1 cup corn kernels

Broth & Seasonings

• 8 cups (2 liters) vegetable broth
• 1 can (400 g) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1½ teaspoons salt (or to taste)
• ½ teaspoon black pepper

Optional Add-Ins

• 1 can (400 g) chickpeas, drained and rinsed
• 1 cup cooked white beans
• 1 cup cooked lentils
• 2 cups chopped spinach or kale

Garnish

• Fresh parsley, chopped
• Fresh basil, sliced
• Cracked black pepper
• Lemon wedges

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Step 1: Prepare the Vegetables

Wash, peel, and chop all vegetables into roughly equal-sized pieces.

Uniform pieces help everything cook evenly.

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Step 2: Build the Flavor Base

Heat olive oil in a large soup pot or Dutch oven over medium heat.

Add:

• Onion
• Celery
• Carrots
• Leek (if using)

Cook for 7–8 minutes, stirring occasionally.

The vegetables should soften but not brown.

Add garlic.

Cook for 1 minute until fragrant.

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Step 3: Add Seasonings

Stir in:

• Tomato paste
• Thyme
• Oregano
• Basil

Cook for 1–2 minutes.

This step deepens the flavor of the herbs and tomato paste.

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Step 4: Add Broth and Hardy Vegetables

Add:

• Vegetable broth
• Diced tomatoes
• Potatoes
• Green beans
• Bell pepper
• Bay leaf
• Salt
• Pepper

Stir well.

Bring to a gentle boil.

Reduce heat to medium-low.

Cover partially and simmer for 15 minutes.

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Step 5: Add Remaining Vegetables

Add:

• Zucchini
• Broccoli
• Cauliflower
• Corn
• Peas

If using chickpeas, beans, or lentils, add them now.

Simmer for another 15–20 minutes.

The vegetables should be tender but not mushy.

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Step 6: Add Leafy Greens

During the final 5 minutes add:

• Spinach
  or
• Kale

Stir until wilted.

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Step 7: Final Taste Adjustment

Remove bay leaf.

Taste the soup.

Adjust:

• Salt
• Pepper
• Herbs

If desired, add a squeeze of fresh lemon juice for brightness.

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Step 8: Rest Before Serving

Allow the soup to rest for 5–10 minutes before serving.

This helps the flavors meld together.

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Serving Suggestions

Serve with:

• Crusty bread
• Garlic toast
• Whole-grain rolls
• Crackers
• Side salad

For extra protein, pair with a bean sandwich or grilled tofu.

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Variations

Italian-Style Veggie Soup

Add:

• 1 teaspoon Italian seasoning
• 1 can white beans
• 1 cup small pasta

Mediterranean Veggie Soup

Add:

• Chickpeas
• Zucchini
• Spinach
• Lemon juice

Hearty Lentil Vegetable Soup

Add:

• 1 cup dry brown lentils
• Additional 2 cups broth

Cook until lentils are tender.

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Storage

Refrigerator

• Up to 5 days in an airtight container

Freezer

• Up to 3 months

Cool completely before freezing.

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Approximate Nutrition (Per Serving)

Without beans:

• Calories: 140–180
• Protein: 4–6 g
• Fiber: 5–7 g

With beans or chickpeas:

• Calories: 200–260
• Protein: 8–12 g
• Fiber: 8–10 g