Seriously Good Vegetable Soup

Why You’ll Love This Recipe

I love this soup because it’s endlessly adaptable and always turns out delicious. I can use whatever vegetables I have on hand, and it still tastes amazing. It’s naturally vegan and low-calorie but filling thanks to the variety of textures and flavors. The best part is that it comes together in one pot, making cleanup a breeze. It’s my go-to when I want something comforting and seriously good for me.

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)

• Potatoes (diced)

• Green beans (trimmed and chopped)

• Zucchini (chopped)

• Cabbage or spinach (optional)

• Diced tomatoes (canned or fresh)

• Vegetable broth

• Bay leaf

• Italian seasoning or dried thyme

• Salt

• Black pepper

• Fresh parsley or lemon juice (for finishing)

Directions

1. I heat olive oil in a large pot over medium heat and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.

2. I stir in the potatoes, green beans, and zucchini.

3. I pour in the diced tomatoes and vegetable broth, then add the bay leaf, Italian seasoning, salt, and pepper.

4. I bring everything to a boil, then reduce the heat and let it simmer for 20–25 minutes until the vegetables are tender.

5. In the last few minutes, I stir in shredded cabbage or spinach if I’m using them.

6. I taste, adjust seasoning, and finish with fresh parsley or a squeeze of lemon juice before serving.

Servings and timing

This recipe makes 6 servings.

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

Sometimes I add canned beans like kidney beans or chickpeas to make the soup more filling. I’ve also stirred in cooked quinoa or pasta for extra substance. When I want a smoky flavor, I sprinkle in a little smoked paprika. In the fall, I swap in butternut squash or sweet potatoes for the zucchini and green beans.

storage/reheating

I store the soup in an airtight container in the fridge for up to 5 days. It reheats well on the stovetop or in the microwave, and the flavors actually get better as it sits. For longer storage, I freeze it in individual portions for up to 3 months. I just thaw and reheat with a splash of broth or water if needed.

FAQs

Can I use frozen vegetables in this soup?

Yes, I often add frozen peas, corn, or mixed vegetables. They work perfectly and save prep time.

Is this soup vegan?

It is as long as I use vegetable broth. The soup is naturally plant-based and full of flavor.

How do I thicken the soup?

I mash a few of the cooked potatoes right into the broth or stir in a spoonful of tomato paste for a richer texture.

Can I make this in a slow cooker?

Yes, I add all the ingredients to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.

What’s the best bread to serve with vegetable soup?

I love crusty baguette slices, sourdough, or even garlic bread for dipping into the savory broth.

Conclusion

Seriously good vegetable soup is one of my all-time favorites when I want something nourishing, flavorful, and easy. It’s loaded with veggies, customizable to whatever I have, and tastes even better the next day. Whether I enjoy it as a light dinner or a comforting lunch, this soup always lives up to its name—it’s seriously good.