why make this recipe
Easy Vegetable Soup is a great choice for anyone looking to enjoy a healthy dish without a lot of fuss. This soup is packed with colorful vegetables and is a perfect way to get in your daily servings of nutrients. Plus, it’s simple to make! You can use whatever veggies you have on hand, making it a flexible and adaptable option. It’s low in calories and full of flavor, making it a comfort food that you can enjoy guilt-free.
how to make Easy Vegetable Soup
Making Easy Vegetable Soup is straightforward and quick. With just a few steps, you can create a warm and hearty meal. Just follow these simple directions, and you will have a delicious soup ready in no time!
Ingredients :
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups leafy greens (e.g., spinach or kale)
Directions :
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the garlic, zucchini, and bell pepper; cook for another 5 minutes.
- Add the diced tomatoes, vegetable broth, thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
- Stir in the leafy greens and cook for an additional 5 minutes.
- Serve warm and enjoy!
how to serve Easy Vegetable Soup
To serve Easy Vegetable Soup, ladle the hot soup into bowls. You can garnish it with fresh herbs like parsley or a sprinkle of grated cheese for added flavor. It pairs well with crusty bread or a light salad, making it a complete meal.
how to store Easy Vegetable Soup
If you have leftover Easy Vegetable Soup, let it cool completely before transferring it to an airtight container. Refrigerate it for up to 3-4 days. You can also freeze the soup for longer storage. Just remember to leave some space in the container for expansion. When you’re ready to eat, simply reheat the soup on the stovetop or in the microwave.
tips to make Easy Vegetable Soup
- Feel free to swap out vegetables based on what you have. Peas, green beans, or potatoes work great too!
- If you want a thicker soup, you can blend part of it after cooking and then stir it back in.
- For a little spice, add a pinch of red pepper flakes.
- If you need a vegan option, this recipe is already vegan as written! Just ensure your vegetable broth is plant-based.
variation
You can add cooked beans or lentils for extra protein and heartiness. Additionally, try adding different herbs like oregano or rosemary for a different flavor profile.
FAQs
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs! Use about three times the amount of fresh herbs compared to dried.
Is this soup gluten-free?
Yes, Easy Vegetable Soup is gluten-free as long as the vegetable broth and canned tomatoes do not contain gluten. Always check labels to be sure.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, as the flavors meld together. Just store it properly in the refrigerator.
Enjoy making and sharing this easy and nutritious soup with your friends and family!
Print
Easy Vegetable Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple and nutritious vegetable soup packed with colorful veggies and flavors.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups leafy greens (e.g., spinach or kale)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the garlic, zucchini, and bell pepper; cook for another 5 minutes.
- Add the diced tomatoes, vegetable broth, thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
- Stir in the leafy greens and cook for an additional 5 minutes.
- Serve warm and enjoy!
Notes
Feel free to swap vegetables based on what you have. For a thicker soup, blend part of it after cooking. This recipe is vegan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegetable soup, healthy soup, easy soup, vegan soup, comfort food