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pin by dennis d baird on food veggie soup recip 2026 04 21 191757 683x1024 1

Veggie Soup

A healthy and customizable veggie soup packed with nutrients, perfect for meal prep and warming up on chilly days.
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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.