Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6
Cuisine: American-inspired
Difficulty: Easy
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 medium potatoes, peeled and diced
1½ cups green beans, cut into bite-size pieces
1 zucchini, diced
1½ cups diced tomatoes, canned or fresh
1 tbsp tomato paste
6 cups low-sodium vegetable broth
1 cup frozen peas
2 cups fresh spinach
1 tsp dried Italian seasoning
½ tsp dried thyme
1 bay leaf
½ tsp black pepper
½–1 tsp salt, or to taste
1 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice, optional
Instructions
- Sauté the aromatics
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. - Add garlic and seasonings
Add minced garlic, Italian seasoning, thyme, black pepper, and tomato paste. Stir and cook for about 1 minute until fragrant. - Add the hearty vegetables
Add diced potatoes and green beans. Stir everything together. - Add tomatoes and broth
Pour in the diced tomatoes and vegetable broth. Add the bay leaf. Bring the soup to a gentle boil. - Simmer
Reduce the heat to low, cover partially, and simmer for 15–20 minutes, or until the potatoes and carrots are nearly tender. Similar classic vegetable soup recipes use a broth-and-tomato base with vegetables simmered until tender. - Add quick-cooking vegetables
Add zucchini and frozen peas. Simmer for another 5–7 minutes. - Add spinach
Stir in the fresh spinach and cook for 1–2 minutes, just until wilted. - Finish and season
Remove the bay leaf. Taste and adjust salt and pepper. Stir in fresh parsley and lemon juice if desired. - Serve
Ladle into bowls and serve hot. Add a small drizzle of olive oil or fresh parsley on top.
Tips for the Best Vegetable Soup
Don’t overcook the vegetables: Add softer vegetables such as zucchini, peas, and spinach toward the end.
For more flavor: Sautéing the onion, carrot, celery, and garlic before adding the broth creates a deeper base.
For more protein: Add 1–2 cups of chickpeas, white beans, lentils, or shredded chicken.
For a heartier soup: Add cooked rice, small pasta, barley, or quinoa.
For low-carb: Skip the potatoes and peas and add extra zucchini, cabbage, mushrooms, spinach, or cauliflower.
For a spicy version: Add red pepper flakes or a pinch of cayenne.
For creamy soup: Blend 1–2 cups of the cooked soup and stir it back into the pot.
Nut & Allergen Information
Nuts: This basic recipe contains no peanuts or tree nuts.
Dairy: Naturally dairy-free unless you add Parmesan or another cheese.
Gluten: Naturally gluten-free when using certified gluten-free broth and seasonings. If adding pasta, choose gluten-free pasta if needed.
Soy: Naturally soy-free, provided your broth and other packaged ingredients are soy-free.
Important: Always check packaged broth, canned products, and seasonings if cooking for someone with a serious allergy.
Approximate Nutrition
Per serving, without optional toppings:
Calories: ~180
Protein: ~5 g
Carbohydrates: ~30 g
Fat: ~6 g
Fiber: ~6 g
Sugar: ~8 g
Sodium: varies depending on the broth and added salt
Nutrition will vary according to the exact vegetables, broth, and portion size.
Storage & Meal Prep
Allow the soup to cool and refrigerate promptly in a covered container.
Refrigerator: Up to 3 days for best quality.
Freezer: Freeze in individual portions for convenient meal prep; vegetable soups generally freeze well.
Reheating: Warm gently on the stovetop or in the microwave until thoroughly hot.
Recipe Q&A
Q: Can I use frozen vegetables?
A: Yes. Frozen peas, green beans, corn, spinach, or mixed vegetables work very well.
Q: Can I make this soup without potatoes?
A: Absolutely. Replace them with cauliflower, zucchini, cabbage, mushrooms, or extra green beans.
Q: Can I add chicken?
A: Yes. Add cooked shredded chicken near the end, or use chicken broth instead of vegetable broth.
Q: How can I make vegetable soup more filling?
A: Add beans, lentils, chickpeas, cooked quinoa, rice, or small pasta.
Q: Is vegetable soup good for meal prep?
A: Yes. It stores well and can be portioned into individual containers for quick lunches or dinners.
Q: Can I make it in a slow cooker?
A: Yes. Add the vegetables, tomatoes, broth, and seasonings and cook until the vegetables are tender. Add spinach and peas toward the end.
Q: Can I make this soup spicy?
A: Yes. Add red pepper flakes, cayenne, diced jalapeño, or a little hot sauce.
Q: Can I blend this soup?
A: Yes. For a smooth soup, blend it with an immersion blender. For a partially creamy texture, blend only 1–2 cups and stir it back in.
Q: Can I use cabbage?
A: Definitely. Add 2–3 cups chopped cabbage along with the potatoes and green beans.
Q: What can I serve with vegetable soup?
A: Serve it with whole-grain toast, crusty bread, a side salad, or a simple grilled chicken breast for a more complete meal.
Why You’ll Love It
✔ One-pot recipe
✔ Packed with vegetables
✔ Naturally vegetarian and dairy-free
✔ Easy to make ahead
✔ Freezer-friendly
✔ Easy to customize
✔ Great for a light lunch or dinner
