A bowl of delicious veggie soup with colorful vegetables

Pin by Dennis D. Baird on food | Veggie soup recipes, Vegetable soup recipe easy, Healthy soup recipes

ByNaya Lucas
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Why make this recipe

Veggie soup is a great choice for a healthy and filling meal. It is easy to make, packed with nutrients, and can be customized with your favorite vegetables. This soup is perfect for meal prep or to warm you up on a chilly day. Plus, it helps you meet your daily vegetable intake, which is important for good health.

How to make Veggie Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 4 cups vegetable broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups fresh spinach (optional)

Directions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic. Cook until the onion is soft, about 5 minutes.
  3. Add carrots, celery, and bell pepper. Cook for 5-7 minutes until the vegetables start to soften.
  4. Stir in the zucchini, vegetable broth, diced tomatoes, oregano, and basil. Bring to a boil.
  5. Reduce heat and let it simmer for about 20 minutes.
  6. If using, stir in fresh spinach just before serving. Cook for an additional 2-3 minutes until the spinach wilts.
  7. Season with salt and pepper to taste.

How to serve Veggie Soup

Serve the veggie soup hot in bowls. You can offer crusty bread or crackers on the side for dipping. A sprinkle of grated cheese or fresh herbs can also add a nice touch on top of the soup.

How to store Veggie Soup

Let any leftover soup cool completely before storing it. Place the soup in an airtight container and keep it in the fridge for up to 5 days. You can also freeze it for up to 3 months. To reheat, just warm it up on the stove or in the microwave until hot.

Tips to make Veggie Soup

  • Feel free to use any vegetables you have on hand. Potatoes, corn, and green beans work well too.
  • Adjust the seasoning as per your taste. You can add more herbs or spices for extra flavor.
  • For a creamier soup, blend part of the soup with an immersion blender.

Variation

You can make a hearty version of this soup by adding beans or lentils for protein. Alternatively, switch to a creamy veggie soup by adding heavy cream or coconut milk during the cooking process.

FAQs

Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables are a great time saver and work well in this soup.

How long does it take to make this soup?
The total time to make veggie soup is about 30-40 minutes.

Can I make this soup in advance?
Yes, veggie soup can be made in advance and stored in the fridge or freezer for later. Just reheat before serving.

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Veggie Soup

A healthy and customizable veggie soup packed with nutrients, perfect for meal prep and warming up on chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing vegetables.
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 large bell pepper, chopped
  • 1 medium zucchini, chopped
  • 4 cups vegetable broth Low-sodium recommended.
  • 1 can (14.5 ounces) diced tomatoes With liquid.
Seasonings
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
Optional Ingredients
  • 2 cups fresh spinach Optional; add at the end for extra nutrients.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic. Cook until the onion is soft, about 5 minutes.
Cooking
  1. Add carrots, celery, and bell pepper. Cook for 5-7 minutes until the vegetables start to soften.
  2. Stir in the zucchini, vegetable broth, diced tomatoes, oregano, and basil. Bring to a boil.
  3. Reduce heat and let it simmer for about 20 minutes.
  4. If using, stir in fresh spinach just before serving. Cook for an additional 2-3 minutes until the spinach wilts.
  5. Season with salt and pepper to taste.

Notes

Serve hot in bowls. Pair with crusty bread or crackers. For extra flavor, add grated cheese or fresh herbs on top. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.

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