Why You’ll Love This Recipe

I love this soup because it’s incredibly flexible, naturally low in calories, and loaded with vitamins and fiber. It’s the kind of dish I make when I want something quick, warm, and comforting. I can use whatever veggies I have in the fridge, and it always turns out delicious. It also freezes beautifully, which makes it a perfect make-ahead lunch or dinner option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion (diced)
Garlic (minced)
Carrots (sliced)
Celery (chopped)
Zucchini (chopped)
Green beans (trimmed and chopped)
Potatoes (diced)
Diced tomatoes (canned or fresh)
Vegetable broth
Bay leaf
Dried thyme or Italian seasoning
Salt
Black pepper
Fresh spinach or kale (optional, added at the end)
Fresh parsley or lemon juice (for finishing)

Directions

I heat olive oil in a large pot over medium heat, then sauté the onions, garlic, carrots, and celery until softened, about 5–6 minutes.
I add the zucchini, green beans, and potatoes, then pour in the diced tomatoes and vegetable broth.
I stir in the bay leaf, thyme (or Italian seasoning), salt, and pepper.
I bring the soup to a boil, then reduce the heat and let it simmer for 20–25 minutes, until the vegetables are tender.
In the last few minutes, I stir in chopped spinach or kale and let it wilt.
Before serving, I remove the bay leaf and adjust seasoning. Sometimes I squeeze in a little lemon juice or sprinkle fresh parsley for a bright, fresh finish.

Servings and timing

This recipe serves 6.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I add canned beans like chickpeas or kidney beans for more protein. I’ve also stirred in cooked quinoa or brown rice for extra heartiness. When I want a spicy version, I toss in red pepper flakes or a splash of hot sauce. This soup is easy to customize with seasonal vegetables—like corn in summer or squash in fall.

storage/reheating

I store leftovers in the fridge for up to 5 days in an airtight container. It reheats well on the stove or in the microwave. If it thickens too much, I just add a splash of water or broth to loosen it up. I also freeze this soup in single portions for up to 3 months—it’s a lifesaver for busy weeks.

FAQs

Can I use frozen vegetables in this soup?

Yes, I often use frozen green beans, peas, or corn when I’m short on fresh produce. They work great and save time on prep.

Is this soup vegan?

It is! As long as I use vegetable broth, the soup stays completely plant-based.

Can I add pasta to this soup?

Absolutely. I sometimes stir in small pasta shapes like orzo or ditalini. I cook them separately to avoid overcooking if I’m storing leftovers.

What’s the best way to get more protein in this soup?

I add beans, lentils, or even tofu. Cooked quinoa or a scoop of hemp seeds also give it a protein boost.

How do I keep the vegetables from getting mushy?

I chop everything evenly and simmer the soup gently—just until the veggies are tender. Adding spinach or kale at the end keeps them vibrant and fresh.

Conclusion

Healthy vegetable soup is my go-to meal when I want something clean, simple, and satisfying. It’s warming, nourishing, and endlessly adaptable to whatever’s in season or in my pantry. Whether I’m meal prepping or just trying to get more veggies in my day, this soup always delivers on comfort and goodness.

Healthy Vegetable Soup