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A vibrant bowl of homemade Vegetable Soup is shown as the featured image.

Easy Vegetable Soup

This recipe provides a flavorful and satisfying vegetable soup by browning the vegetables to unlock deeper flavors, layering the vegetables according to cooking time, and adding a touch of acid to brighten the taste. This soup is packed with nutrients and can be easily customized with your favorite vegetables and seasonings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups vegetable broth low sodium
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels fresh or frozen
  • 1 cup zucchini, diced
  • 1 cup spinach, chopped
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Stirring spoon

Method
 

  1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened and lightly browned, about 8-10 minutes. Add the garlic and cook for 1 minute more, until fragrant.
  2. Build the Broth: Pour in the vegetable broth and add the diced tomatoes (undrained), thyme, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
  3. Add the Vegetables in Stages: Add the green beans and corn and simmer for 5 minutes. Then, add the zucchini and simmer for another 5 minutes, or until the vegetables are tender-crisp.
  4. Finish and Season: Stir in the spinach and parsley and cook until the spinach is wilted, about 1 minute. Remove the bay leaf. Stir in the lemon juice. Season with salt and pepper to taste.
  5. Serve: Serve hot, garnished with additional fresh herbs if desired.

Notes

Variations:
- Root Vegetables: Add diced potatoes, sweet potatoes, or parsnips along with the carrots and celery.
- Beans: Add a can of drained and rinsed cannellini beans, kidney beans, or chickpeas for added protein and fiber.
- Greens: Substitute kale, collard greens, or chard for the spinach.
- Spice: Add a pinch of red pepper flakes for a little heat.
- Umami Boost: Add a tablespoon of soy sauce or a small piece of kombu (remove before serving) while the soup is simmering, and remove kombu before serving.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Soup can also be frozen for longer storage.