Name: Vegetable Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, sliced; 2 celery stalks, sliced; 1 medium zucchini, chopped; 1 medium potato, peeled and diced; 1 cup green beans, trimmed and cut; 1 cup frozen peas; 2 cups chopped fresh spinach or kale (optional); 1 can (14.5 oz) diced tomatoes with juice; 6 cups vegetable broth; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 bay leaf; Salt and pepper to taste

Description

A hearty and healthy vegan vegetable soup packed with a variety of fresh and frozen vegetables, simmered with aromatic herbs and vegetable broth for a comforting and flavorful meal. Perfect as a light lunch or dinner, this easy stovetop recipe is versatile and can be adapted with seasonal vegetables or added proteins.

Ingredients

Scale

Vegetables

1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 medium zucchini, chopped
1 medium potato, peeled and diced
1 cup green beans, trimmed and cut
1 cup frozen peas
2 cups chopped fresh spinach or kale (optional)

Liquids and Canned Goods

1 can (14.5 oz) diced tomatoes with juice
6 cups vegetable broth

Oils and Seasonings

2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat oil and soften onions: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent.
Add garlic: Stir in 2 minced cloves of garlic and cook for an additional minute until fragrant.
Sauté vegetables: Add sliced carrots, celery, chopped zucchini, and diced potato to the pot. Cook for 5 to 7 minutes, stirring occasionally to soften the vegetables.
Add remaining vegetables and broth: Stir in green beans, the can of diced tomatoes with juice, and 6 cups of vegetable broth.
Season the soup: Add 1 teaspoon each of dried thyme and dried basil, and 1 bay leaf. Season with salt and pepper to taste.
Simmer: Bring the soup to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until all the vegetables are tender.
Add peas and greens: Stir in 1 cup frozen peas and 2 cups chopped fresh spinach or kale if using. Cook for another 5 minutes until peas are heated through and greens are wilted.
Finish and serve: Remove the bay leaf before serving. Adjust salt and pepper as needed and serve the soup hot.

Notes

You can substitute or add vegetables based on what’s in season or what you have available.
For a heartier soup, add a can of drained beans or some cooked pasta before serving.
This soup freezes well; store leftovers in airtight containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American