Introduction

This vegetable soup recipe is nourishing, warming, and flavorful. It’s a perfect cozy meal for cold nights, days when you’re craving a healthy reset, or any time you’re feeling under the weather. I first started making it years ago when I was bouncing back from a cold and had a bunch of random veggies in the fridge. Using pantry staples—vegetable broth, diced tomatoes, dried herbs, and vinegar—I transformed these leftover ingredients into a delectable soup!

Since then, this recipe has become a staple for me, and I make it repeatedly with varying combinations of veggies. The formula is simple: add sturdy vegetables like carrots and sweet potatoes at the beginning of the cooking process, and toss in tender greens toward the end. This easy vegetable soup always turns out delicious.

How to Make Vegetable Soup

This recipe comes together in 4 simple steps:

1. Sauté an onion to create the soup’s flavorful base.
2. Simmer the tough veggies and seasonings. Add sturdy veggies like sweet potato and carrot to the pot along with vegetable broth, canned tomatoes, bay leaves, garlic, oregano, and red pepper flakes. Simmer for 20 minutes.
3. Add the tender veggies and continue simmering. After 20 minutes, toss in tender vegetables like zucchini and green beans, and cook until they soften for another 10 minutes. I also add chickpeas for additional protein.
4. Stir in the leafy greens and vinegar. Finish the soup with a splash of white wine vinegar for brightness and a handful of kale. Allow it to wilt, season to taste, and serve!

Even if you use slightly different vegetables than the recipe specifies, this simple method will yield fantastic results!

Vegetable Soup Recipe Variations

The base recipe calls for specific vegetables, but it’s extremely flexible! Here are a few options for altering the ingredients based on your preferences:

• Use all carrots or sweet potatoes instead of mixing both.
• Add sliced cremini mushrooms when you include the carrot.
• Substitute bell peppers for cherry tomatoes, zucchini, or green beans.
• Opt for another leafy green like spinach or chard instead of kale.
• Garnish with fresh parsley, basil, a scoop of pesto, or a sprinkle of Parmesan cheese!

Feel free to modify other ingredients as well:

• Add a tablespoon of dried Italian seasoning instead of oregano.
• Replace the vinegar with fresh lemon juice.
• Omit chickpeas or substitute them with white beans or cooked lentils.

How to Store Vegetable Soup

I like to make a large pot of this soup and enjoy it for several days after. It keeps well in an airtight container in the refrigerator for up to 4 days—the flavors improve as it sits!

More Easy Soup Recipes

If you enjoyed this easy vegetable soup, you might also like these recipes:

• Hearty Vegetable Stew
• Creamy Tomato Basil Soup
• Vegan Lentil Soup

Frequently Asked Questions (FAQs)

• What vegetables can I use for vegetable soup? Use any vegetables you have on hand; options include carrots, zucchini, green beans, and leafy greens.
• Can I add grains or pasta to this soup? Yes, adding grains like rice or pasta can make the soup heartier. Just adjust the liquid as necessary.
• Is this soup gluten-free? Absolutely! Ensure you use gluten-free broth and chickpeas. This recipe is naturally gluten-free.