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
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
Step 1: Prepare the Vegetables
Wash, peel, and chop all vegetables into roughly equal-sized pieces.
Uniform pieces help everything cook evenly.
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.
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.
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.
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.
Step 6: Add Leafy Greens
During the final 5 minutes add:
- Spinach
or - Kale
Stir until wilted.
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.
Step 8: Rest Before Serving
Allow the soup to rest for 5–10 minutes before serving.
This helps the flavors meld together.
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.
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.
Storage
Refrigerator
- Up to 5 days in an airtight container
Freezer
- Up to 3 months
Cool completely before freezing.
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
