simple vegetable soup recipe

Written ByJenny Smyth Posted on
simple vegetable soup recipe
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The Best simple vegetable soup recipe

I’ve been making this simple vegetable soup recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and packed with nutrients. I love how versatile it is – you can customize it with your favorite vegetables, herbs, and spices.

My kids adore helping me chop the veggies, and it’s a great way to get them involved in cooking. This soup is perfect for a weeknight dinner, a special occasion, or even as a healthy snack. I’ve served it at family gatherings, potlucks, and even as a side dish for holidays.

It’s also incredibly easy to store and reheat for future meals. The best part? It’s ready in under an hour, making it a perfect solution for busy families like mine.

My mom used to make this soup all the time when I was growing up, and it always brought us together as a family. It’s more than just a meal – it’s a tradition that warms the heart and fills the belly. As I got older, I started experimenting with different ingredients and techniques to make the soup my own.

Now, I’m excited to share my favorite version with you. This recipe has been passed down through generations of home cooks, and its simplicity is what makes it so enduringly popular. Whether you’re feeding a crowd or just need a quick lunch, this soup is the answer.

The combination of tender vegetables, savory broth, and rich flavors will have everyone asking for seconds.

Simple Vegetable Soup

Simple Vegetable Soup

4.9 from 660 votes

A comforting and nutritious soup packed with a variety of vegetables. Perfect for a cozy meal.

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

🥘Ingredients

Vegetables

1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 potato, peeled and diced
1 zucchini, diced
1 bell pepper, diced
2 cups spinach, chopped

Other

2 tbsp olive oil
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add onion, carrots, and celery.
3Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
4Add potato, zucchini, and bell pepper to the pot.
5Stir well to combine with the other vegetables.
6Cook for an additional 5 minutes, stirring occasionally.
7Pour in vegetable broth and add diced tomatoes, salt, black pepper, oregano, and basil.
8Stir well to combine all ingredients.
9Bring the soup to a boil.
10Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the potatoes are tender.
11Stir in the spinach and cook for an additional 2-3 minutes, until the spinach has wilted and is fully incorporated into the soup.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 8g

📝Notes

Tips: Feel free to add any other vegetables you have on hand. This soup is very versatile.

Watch Video Of How Simple Vegetable Soup Works

This simple vegetable soup recipe has become a staple in our household – whether we’re serving it as a main course or using it as a base for other soups or stews.

Its versatility is unmatched – feel free to customize with your favorite ingredients!

When storing leftovers in the fridge or freezer, be sure to let them cool completely before transferring them into containers so they don’t develop condensation issues.

❓ Frequently Asked Questions About Vegetable Soup

Q1: What kind of vegetables can I use in this soup?

A: You can use any combination of your favorite vegetables – carrots, celery, potatoes, onions, garlic – whatever you have on hand! Just be sure to chop them up into bite-sized pieces so they cook evenly.

Q2: Can I make this soup ahead of time?

A: Absolutely! You can prepare the vegetables and broth up to 24 hours in advance and store them in the fridge or freezer until you’re ready to assemble the soup.

Q3: How do I prevent the vegetables from becoming mushy?

A: To keep your vegetables tender but not mushy, be sure to cook them until they’re just tender – then remove them from the heat to prevent overcooking.

Q4: Can I add protein sources like beans or tofu?

A: Yes! Adding protein sources like beans or tofu is an excellent way to make this soup more substantial and satisfying.

Q5: How long does this soup keep in the fridge?

A: You can store cooked vegetable soup in the fridge for up to 5 days or freeze it for up to 3 months.

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