vegetable soup recipe

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vegetable soup recipe

This cozy vegetable soup recipe is a hearty, one-pot meal made with a classic onion-carrot-celery base, tomatoes, tender vegetables, leafy greens, and optional beans for extra protein. It’s meal-prep friendly, customizable, and freezer-ready.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 Servings

Course: Main Course, Soup

Cuisine: American, Italian, Italian-Inspired

Calories: 220

Ingredients Method

Ingredients

1 –2 Tbsp olive oil
1 medium onion diced
2 medium carrots diced
2 celery stalks diced
3 –5 cloves garlic minced
1 –2 Tbsp tomato paste optional
1 can 14–15 oz diced tomatoes
6 cups vegetable broth preferably low-sodium
1 bay leaf
1 –2 tsp Italian seasoning
1 –2 cups potatoes diced (optional)
1 –2 cups green beans fresh or frozen
1 –2 cups zucchini diced
2 cups leafy greens spinach, kale, or chopped cabbage
1 can 15 oz white beans or kidney beans, drained and rinsed (optional but recommended)
Salt to taste
Black pepper to taste
1 –2 tsp lemon juice or vinegar to finish

Method

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté until softened, 8–10 minutes.
Add garlic, Italian seasoning, and tomato paste (if using). Stir constantly for about 1 minute.
Pour in diced tomatoes and vegetable broth. Add bay leaf and scrape up any browned bits from the bottom of the pot.
If using potatoes, add them now. Bring to a gentle simmer and cook 15–20 minutes, until potatoes are nearly tender.
Add green beans and zucchini. Simmer 8–10 minutes, until vegetables are tender-crisp.
Stir in beans (if using) and leafy greens. Cook 3–5 minutes, until greens are wilted and beans are warmed through.
Remove bay leaf. Season with salt and pepper to taste. Finish with lemon juice or vinegar, then serve hot.