Vegetable Soup (Print version)
Comforting vegetable soup with seasonal vegetables, herbs, and a savory broth—ready in about 55 minutes.
# What goes in:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, chopped
06 - 2 medium potatoes, peeled and diced
07 - 1 zucchini, diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 cup corn kernels (fresh or frozen)
10 - 1 cup peeled and diced tomatoes (fresh or canned)
11 - 1 cup baby spinach leaves
→ Liquids & Seasonings
12 - 6 cups vegetable broth
13 - 1 teaspoon salt (or to taste)
14 - ½ teaspoon ground black pepper
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried basil
17 - 1 bay leaf
18 - 2 tablespoons chopped fresh parsley (for garnish)
# Cooking steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant, about 3 minutes.
02 - Add sliced carrots, chopped celery, and diced potatoes to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in diced zucchini, green beans, corn kernels, and diced tomatoes. Pour in vegetable broth and stir to combine.
04 - Add salt, black pepper, dried thyme, dried basil, and bay leaf. Bring to a rolling boil, then reduce heat to low and simmer uncovered.
05 - Continue simmering uncovered for 25–30 minutes until all vegetables are fork-tender and flavors have melded.
06 - Add baby spinach leaves and cook for 2 minutes until just wilted. Remove and discard the bay leaf. Taste and adjust salt and pepper as needed.
07 - Ladle hot soup into serving bowls. Garnish with freshly chopped parsley and serve immediately.
# Tips from flavorandfeast:
01 -
- This soup forgives almost anything: swap a vegetable, skip a step, and it still tastes like it took all day.
- It uses everyday ingredients you probably already have sitting in your crisper drawer right now.
02 -
- Adding a parmesan rind while simmering transforms the broth into something remarkably rich, just remember to remove it before serving.
- Cutting all vegetables to a similar size is the single simplest way to make this soup feel professional instead of random.
03 -
- A splash of lemon juice or a teaspoon of apple cider vinegar stirred in right before serving wakes up every flavor in the pot.
- Do not skip the bay leaf, but do not forget it either, because biting into one is a mistake you only make once.