Easy Vegetable Soup is a clear, light soup full of vegetables. It cooks in one pot and uses pantry items. You can change the vegetables you have on hand. The steps are short and easy for new cooks.
Why make this recipe
This soup is simple, healthy, and quick. It uses common vegetables and a few dry herbs. It warms you on cold days and fills you without much work. If you like easy soup ideas, you can also see a related French onion soup with rice for another cozy option.
How to make Easy Vegetable Soup
Start by sautéing the base vegetables to build flavor. Add the rest, simmer, then finish with greens. Stir gently and taste for salt and pepper. For another warm bowl idea, try our easy lasagna soup crockpot recipe to see a different way to make a hearty soup.
Ingredients :
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups leafy greens (e.g., spinach or kale)
Directions :
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in the garlic, zucchini, and bell pepper; cook for another 3-4 minutes.
- Pour in the vegetable broth and diced tomatoes. Add oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Add the leafy greens in the last few minutes of cooking.
- Serve hot and enjoy!
How to serve Easy Vegetable Soup
Serve the soup hot in bowls. Add a slice of crusty bread or a simple salad. You can top with grated cheese or a drizzle of olive oil. Serve with lemon wedges for a bright touch.
How to store Easy Vegetable Soup
Let the soup cool to room temperature. Put it in airtight containers. Store in the fridge for up to 4 days. Freeze for up to 3 months. Thaw in the fridge, then reheat gently on the stove.
tips to make Easy Vegetable Soup
- Chop vegetables to similar sizes so they cook evenly.
- Do not overcook the greens; add them near the end.
- Taste and adjust salt and pepper at the end.
- Use low-sodium broth if you want more control over salt.
Variation
- Add cooked beans (like cannellini) for protein.
- Stir in cooked pasta or rice for a heartier soup.
- Use different herbs: thyme or parsley work well.
- Add a splash of cream at the end for a richer taste.
FAQs
Q: Can I use frozen vegetables?
A: Yes. Add frozen vegetables a few minutes earlier than fresh ones and cook until heated through.
Q: Is this soup low in calories?
A: It is mostly vegetables and broth, so it is generally low in calories. Adding beans or pasta will raise calories.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the onion, carrot, and celery first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.
Q: How do I keep the vegetables bright?
A: Don’t overcook. Add delicate greens at the end and stop simmering when they wilt.
Conclusion
For another tried recipe and more tips, see this tested Easy Vegetable Soup Recipe from Natasha’s Kitchen. For a simple plant-based take, check this Simple Vegetable Soup guide from Brand New Vegan.
Easy Vegetable Soup
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Vegetables
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 4 cups vegetable broth Use low-sodium if preferred
- 1 can (14.5 oz) diced tomatoes
- 2 cups leafy greens (e.g., spinach or kale) Add in the last few minutes of cooking.
Herbs and Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in the garlic, zucchini, and bell pepper; cook for another 3-4 minutes.
Cooking
- Pour in the vegetable broth and diced tomatoes. Add oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Add the leafy greens in the last few minutes of cooking.
Serving
- Serve the soup hot in bowls with optional toppings such as grated cheese or a drizzle of olive oil.
- Pair with a slice of crusty bread or a simple salad.