basic veggie soup recipe

Written ByJenny Smyth Posted on
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The Best basic veggie soup recipe

I’m so excited to share with you one of my family’s favorite recipes – basic veggie soup. This hearty and comforting soup has been a staple in our household for years, and for good reason. It’s incredibly easy to make, packed with nutrients, and is perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a delicious side dish for a family gathering, this recipe never fails to impress.

The beauty of veggie soup lies in its simplicity. With just a few basic ingredients, you can create a rich and flavorful broth that’s sure to become a favorite in your household. And the best part? You can customize it to your liking by adding your favorite vegetables, herbs, and spices.

One of the things I love about this recipe is how versatile it is. You can make it as simple or as complex as you like, depending on your mood and the occasion. Want a quick and easy dinner? Simply add some pre-cut vegetables and a few broth cubes.

Need something more substantial for a special occasion? Add some beans, tomatoes, or even some meat for added protein. My kids have always loved helping me make this soup, and it’s become a fun family tradition. We’ll spend hours chopping veggies, simmering the broth, and waiting patiently for the flavors to meld together.

And when we finally sit down to enjoy our delicious creation, we all agree – it’s worth every minute of effort. As a busy mom, I appreciate that this recipe is not only delicious but also incredibly healthy. The vegetables are packed with vitamins and minerals, while the broth provides hydration and electrolytes. It’s the perfect meal for a chilly fall evening or anytime you need a comforting bowl of goodness.

So why not give this basic veggie soup recipe a try? Whether you’re looking for a new family favorite or just want something easy and delicious to serve at your next gathering, I promise you won’t be disappointed.

Basic Veggie Soup

4.8 from 988 votes

A comforting and nutritious basic veggie soup recipe perfect for a light meal or as a starter. Packed with a variety of vegetables, this soup is easy to make and full of flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Vegetables

1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 potato, diced
1 zucchini, diced
1 bell pepper, diced

Aromatics and Seasoning

2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste

Liquid

4 cups vegetable broth
1 can (14.5 oz) diced tomatoes

👨‍🍳Directions

1Heat 1 tablespoon of olive oil in a large pot over medium heat.
2Add the diced onion, carrots, and celery.
3Cook, stirring occasionally, until the vegetables begin to soften and the onions become translucent, about 5 minutes.
4Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
5The garlic should become fragrant.
6Add the diced potato, zucchini, and bell pepper to the pot.
7Stir well to combine all the vegetables.
8Cook for 3-4 minutes, stirring occasionally.
9Pour in the vegetable broth and add the diced tomatoes, thyme, oregano, and bay leaf.
10Stir well to combine.
11Bring the soup to a boil over high heat.
12Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes.
13Stir occasionally to ensure even cooking.
14The potatoes should be tender and the flavors well combined.
15Remove the bay leaf.
16Taste and adjust the seasoning with salt and pepper as needed.
17Ladle the soup into bowls and serve hot.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 55g🥦Dietary Fiber: 10g🍬Sugars: 12g🥩Protein: 10g

📝Notes

Tips: Feel free to add any other vegetables you have on hand. This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

This basic veggie soup recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a delicious side dish for a family gathering. The best part?

It’s incredibly easy to make ahead of time and stores well in the fridge for up to three days or in the freezer for up to two months. When reheating this soup after storage or freezing, simply thaw it overnight in the fridge before reheating with some additional liquid (such as water or broth) if needed.

Then serve hot with some crusty bread or over rice – enjoy!

❓ Frequently Asked Questions About Basic Veggie Soup

Q: What is the best type of vegetables to use in this recipe?

In this recipe, you can use any combination of vegetables that you like. Some popular options include carrots, potatoes, onions, garlic, celery, zucchini, bell peppers, mushrooms, spinach, kale, or any other variety of your choice.

Q: Can I use store-bought broth instead of making my own?

Yes, you can definitely use store-bought broth if that’s what you prefer. However, keep in mind that homemade broth has so much more flavor and depth than store-bought options.

Q: How do I know if my veggies are cooked through?

To check if your vegetables are cooked through, simply insert a fork into one of them – if it slides in easily without resistance, they’re done!

Q: Can I freeze this soup for later?

This soup freezes beautifully! Simply let it cool completely before transferring it to an airtight container or freezer bag.

Q: What if I don’t have time to chop all these veggies?

No problem! You can simply use pre-chopped veggies from your local grocery store or farmer’s market.

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