Homemade Vegetable Soup

Name: Homemade Vegetable Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: International
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, sliced; 3 garlic cloves, minced; 4 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 cup green beans, chopped; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 1 cup fresh spinach

Author: Tessa

Published: April 18, 2025

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There’s something magical about a pot of vegetable soup simmering on the stove. The way the aroma fills the kitchen, the promise of warmth and nourishment in every spoonful – it’s pure comfort food at its best. This simple vegetable soup has been my go-to for years, especially on busy weeknights when I need something healthy but don’t want to spend hours cooking.

What I love most about this recipe is how adaptable it is. Got some sad-looking carrots in the fridge? Toss them in. Unexpected guests? Just add more broth. It’s the kind of dish that never fails to satisfy, whether you’re feeding picky kids or impressing dinner guests. And the best part? It’s packed with so much goodness – vitamins from all those colorful veggies, fiber to keep you full, and that amazing homemade taste you just can’t get from a can.

This vegetable soup reminds me of rainy afternoons at my grandma’s house, where a steaming bowl always came with a side of love and maybe some crusty bread for dipping. Now I make it for my own family, and it’s become our little tradition too – simple, wholesome, and always delicious.

Why You’ll Love This Vegetable Soup

This vegetable soup checks all the boxes for me, and I know you’ll feel the same way. Here’s why it’s become my absolute favorite:

Quick & easy – Ready in about 30 minutes from chopping to serving
Packed with nutrients – Loaded with colorful veggies that keep you feeling great
Kind to your wallet – Uses simple, affordable ingredients you probably have already
Totally customizable – Swap in whatever veggies need using up in your fridge
Comfort in a bowl – That perfect balance of hearty and light that satisfies every time

Trust me, once you try this vegetable soup, it’ll become your new weeknight hero too!

Vegetable Soup - detail 1

Ingredients for Vegetable Soup

Here’s what you’ll need to make this comforting vegetable soup – simple ingredients that work magic together:

2 tablespoons olive oil – for that perfect sauté
1 onion, chopped – yellow works great, but any will do
2 carrots, diced – about 1/4-inch pieces cook evenly
2 celery stalks, sliced – don’t skip these flavor boosters!
3 garlic cloves, minced – fresh is best here
4 cups vegetable broth – homemade or good-quality store-bought
1 can (14 oz) diced tomatoes – with their juices for extra flavor
1 cup green beans, chopped – fresh or frozen both work
1 teaspoon dried thyme – my secret flavor weapon
1 teaspoon dried oregano – Italian seasoning works too
Salt and pepper to taste – season as you go
1 cup fresh spinach – packed (it wilts down a lot!)

Ingredient Substitutions & Notes

Don’t stress if you’re missing something – this vegetable soup is super forgiving:

Swap spinach for kale or Swiss chard – just chop them finely
No fresh green beans? Use frozen green beans or peas instead
Out of vegetable broth? Chicken broth makes a great substitute
For extra heartiness, add 1/2 cup of small pasta or cooked rice
Fresh herbs? Use 1 tablespoon fresh in place of 1 teaspoon dried

The beauty of this soup is how adaptable it is to what you have on hand – just keep the basic technique the same!

How to Make Vegetable Soup

Making this vegetable soup is as easy as 1-2-3 – I promise! Here’s exactly how I do it every time for perfect results:

Sauté the veggies: Heat olive oil in your largest pot over medium heat. Add the onion, carrots, and celery – you’ll know it’s ready when the onions turn translucent (about 5 minutes). Stir in the garlic last – just 1 minute is enough to release that amazing aroma without burning it.
Build the broth: Pour in the vegetable broth and diced tomatoes with their juices. The liquid should just cover the vegetables – if not, add a splash more water. Now’s when I add the green beans, thyme, oregano, and a good pinch of salt and pepper.
Simmer to perfection: Bring everything to a lively boil, then immediately reduce to a gentle simmer. Set your timer for 20 minutes – this gives the flavors time to mingle beautifully while keeping the veggies tender-crisp.
Finish with greens: Turn off the heat and stir in the spinach. It’ll wilt in about 2 minutes from the residual heat – any longer and you’ll lose that vibrant color.

That’s it! Taste and adjust the seasoning one last time before serving. I like to wait until the end to perfect the salt because the flavors concentrate as the soup simmers.

Tips for the Best Vegetable Soup

Over years of making this soup, I’ve picked up some tricks that make all the difference:

Cut veggies evenly – Similar sizes mean everything cooks at the same rate
Don’t rush the sauté – Those 5 minutes build the soup’s flavor foundation
Simmer, don’t boil – Gentle heat keeps the veggies from turning mushy
Add delicate greens last – Spinach only needs a minute to wilt perfectly
Taste before serving – Flavors change as the soup sits – you might need an extra pinch of salt

Follow these simple pointers, and you’ll have vegetable soup that’s restaurant-quality every single time!

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Serving Suggestions for Vegetable Soup

Oh, the joy of dressing up a bowl of this vegetable soup! My absolute favorite way is with a thick slice of crusty sourdough bread – perfect for soaking up every last drop. For a heartier meal, try pairing it with a grilled cheese sandwich (cheddar and tomato is my weakness). When I’m feeling fancy, I’ll top each bowl with a sprinkle of freshly grated Parmesan and some chopped parsley for that restaurant-worthy finish.

On busy nights, I keep it simple with just the soup and maybe a quick mixed green salad with lemon vinaigrette. The crisp greens balance the soup’s heartiness perfectly. And if you’ve got kids? Try serving the soup with buttered toast soldiers for dipping – it makes veggies way more fun!

Storing and Reheating Vegetable Soup

This soup keeps beautifully – if you have leftovers! I always make a big batch because it tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portion-sized containers – it’ll keep for 3 months. When reheating, the stovetop is my go-to (medium heat, stirring occasionally) because it brings back that fresh-made taste. Need it faster? Microwave in 1-minute bursts, stirring between each. Just remember – add a splash of broth or water if it thickens too much in storage!

Vegetable Soup Nutritional Information

Here’s the scoop on what’s in each comforting bowl of this vegetable soup (remember – these are estimates and can vary based on your exact ingredients):

Calories: About 150 per serving
Fat: 7g (mostly from heart-healthy olive oil)
Protein: 4g (from all those nutrient-packed veggies)
Carbs: 18g with 5g of fiber to keep you full

What I love most? This soup is naturally low in saturated fat and cholesterol-free, while packing in vitamins A and C from all those colorful vegetables. It’s the kind of meal that makes you feel good inside and out!

Frequently Asked Questions

I get asked about this vegetable soup all the time – here are the questions that pop up most often in my kitchen and inbox:

Can I freeze this vegetable soup?
Absolutely! It freezes like a dream. Just let it cool completely first, then portion into freezer-safe containers leaving about an inch of space at the top (the soup expands as it freezes). Thaw overnight in the fridge when ready to eat. Pro tip – leave out the spinach if you’re freezing, then add fresh when reheating.

How can I make this soup heartier?
My favorite ways to bulk it up: add 1/2 cup of small pasta (like ditalini) or cooked rice during the last 10 minutes of simmering. For extra protein, stir in a can of drained white beans or some shredded cooked chicken at the end.

Why does my soup taste bland?
Nine times out of ten, it just needs more salt! Start with 1/4 teaspoon and taste as you go. Also try adding a splash of lemon juice or vinegar at the end – that bright acidity really makes the flavors pop.

Can I use frozen vegetables?
You bet! Frozen mixed veggies work great in a pinch. Just add them straight from frozen when you pour in the broth. They might need an extra 5 minutes of cooking time to become tender. For more great recipes, check out BBC Good Food.