Healthy Vegetable Soup
This vegetable soup has quickly become a favorite, and it’s no surprise why!
Bursting with vibrant, tender vegetables and a rich, flavorful broth,
it’s a nourishing bowl of comfort that’s ready in under an hour.
Whether you’re looking for a wholesome lunch or a cozy dinner, this recipe is as easy as it is delicious.
What makes this soup so special? It’s all in the simplicity—
just a handful of fresh ingredients, a quick simmer,
and you’ve got a hearty, homemade soup that’s light years ahead of anything you’ll find in a can.
The best part?
It’s loaded with flavor and perfect for meal prepping or enjoying right away!
For Vegetable Soup
- Olive Oil – Used to sauté the vegetables and start building the base of the soup.
- Yellow Onion – Adds a sweet and savory depth of flavor.
- Carrots – Provide a slight sweetness and a nice pop of color.
- Celery – Adds a fresh, crisp flavor and balances the sweetness of the carrots.
- Garlic – For that aromatic, savory punch.
- Low-Sodium Chicken Broth or Vegetable Broth – Forms the hearty liquid base for the soup.
- Diced Tomatoes – Adds a bit of tang and texture to the soup.
- Potatoes – Gives the soup a hearty, filling texture.
- Fresh Parsley – Adds a fresh, vibrant touch to finish the soup.
- Bay Leaves – Infuse the soup with a subtle herbal flavor.
- Dried Thyme – Adds a fragrant, earthy flavor to the broth.
- Salt and Pepper – Season to taste, bringing out the natural flavors of the vegetables.
- Green Beans – A nice vegetable addition, adding color and crunch.
- Corn – A touch of sweetness and another layer of texture.
- Peas – Brings some sweetness and extra veggie goodness to the mix.
Healthy Vegetable Soup
Ingredients:
- 2 tablespoons olive oil
- 1 1/2 cups chopped yellow onion (about 1 medium)
- 2 cups carrots, peeled and chopped (about 5 medium)
- 1 1/4 cups chopped celery (about 3 stalks)
- 4 cloves garlic, minced
- 4 cans (14.5 oz each) low-sodium chicken or vegetable broth
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 3 cups potatoes, peeled and diced into 1/2-inch cubes (about 3 medium potatoes)
- 1/3 cup fresh parsley, chopped
- 2 bay leaves
- 1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups green beans (fresh or frozen), chopped
- 1 1/4 cups corn (fresh or frozen)
- 1 cup peas (fresh or frozen)
Instructions:
- Heat the Olive Oil:
- In a large pot, heat olive oil over medium-high heat.
- Sauté the Vegetables:
- Add chopped onions, carrots, and celery.
- Sauté for about 4 minutes, then add garlic and cook for an additional 30 seconds.
- Add the Broth and Seasonings:
- Pour in the broth and add the diced tomatoes, potatoes, parsley, bay leaves, and thyme.
- Season with salt and pepper to taste.
- Bring to a Boil:
- Bring the mixture to a boil.
- Once boiling, add the green beans.
- Simmer:
- Lower the heat to medium-low, cover, and simmer for 20 to 30 minutes, or until the potatoes are tender.
- Add Corn and Peas:
- Stir in the corn and peas, cooking for another 5 minutes.
- Serve:
- Serve the soup warm, and enjoy!
Tips to Enhance Flavor:
- Add more dried herbs or increase the thyme for a stronger flavor. Other great herbs to try are basil, oregano, rosemary, marjoram, or Italian seasoning.
- For an extra rich taste, use homemade chicken stock or vegetable broth.
- If you're using fresh corn, consider adding a cob (with kernels cut off) while simmering for a deeper flavor.
- Adding a parmesan rind while simmering the soup, then removing it with the bay leaves, infuses a delicious savory note.
- Top each serving with grated parmesan and a drizzle of extra virgin olive oil for a finishing touch.
Nutrition
Calories: 198 kcal | Carbohydrates: 31g | Protein: 7g | Fat: 5g | Saturated Fat: 1gCholesterol: 0mg | Sodium: 259mg | Potassium: 1051mg | Fiber: 6g | Sugar: 8g
Vitamin A: 6070 IU | Vitamin C: 38.2mg | Calcium: 106mg | Iron: 5mg
- Can I use frozen vegetables instead of fresh ones?
Absolutely! Frozen veggies like peas, corn, and green beans work just as well in this soup. You’ll save time on prep, and the soup still tastes fantastic. Just add them in the same way as fresh ones—no need to thaw!
- How can I make this soup in a slow cooker?
It’s super simple. Just sauté your onions and carrots, then add the garlic for a minute. Throw everything into your slow cooker—potatoes, broth, tomatoes, herbs, salt, and pepper—and cook on high for about 3 hours, or on low for 6-7 hours. Add the peas and corn towards the end, and you’re all set!
- Can I make this soup ahead of time?
Definitely! This soup actually tastes even better the next day. Simply let it cool, store it in an airtight container, and refrigerate for up to 3 days. You can even freeze it for up to 3 months for later use!
- How can I add more protein to this soup?
You can easily boost the protein by adding beans like chickpeas or white beans. If you want some meat, try adding shredded rotisserie chicken or some diced tofu for a vegetarian option.
- Is it possible to freeze this soup?
Yes, this soup freezes beautifully. Just let it cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat on the stove, adding a little broth if needed.
