Hearty Homemade Vegetable Soup Recipe

There’s nothing quite like a steaming bowl of homemade vegetable soup to warm your soul and nourish your body. Today, I’m excited to share my tried-and-tested recipe that has been perfected over countless cozy evenings in my kitchen. This nutritious soup is packed with seasonal vegetables, aromatic herbs, and a rich, flavorful broth that will make you forget all about canned alternatives.

Why You’ll Love This Recipe

After years of experimenting with different vegetable soup recipes, I’ve discovered that the secret lies in layering flavors and choosing the right combination of vegetables. This recipe strikes the perfect balance between healthy and hearty, making it ideal for both chilly winter evenings and light summer lunches.

Nutrition Information

NutrientAmount per Serving
Calories185
Protein5g
Carbohydrates28g
Fiber8g
Fat7g
Sodium580mg
Vitamin A180% DV
Vitamin C75% DV
Iron15% DV

Kitchen Equipment Needed

EquipmentPurpose
Large pot (6-8 quart)Main cooking vessel
Sharp knifeVegetable preparation
Cutting boardChopping surface
Measuring spoonsPrecise seasoning
Wooden spoonStirring
LadleServing

Ingredients

For the Base

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 3 medium carrots, sliced
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced

Main Vegetables

  • 2 medium potatoes, cubed
  • 2 cups fresh green beans, trimmed and cut
  • 1 cup corn kernels (fresh or frozen)
  • 2 medium zucchini, diced
  • 2 cups chopped cabbage
  • 1 can (14.5 oz) diced tomatoes
  • 8 cups vegetable broth (homemade preferred)

Seasonings

  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • Sea salt to taste
  • 1/4 cup fresh parsley, chopped

Step-by-Step Instructions

Preparation Phase (20 minutes)

  1. Begin by washing and chopping all vegetables. I recommend cutting them into similar-sized pieces (about 1/2 inch) for even cooking.
  2. Organize your ingredients into groups: aromatics (onion, carrots, celery, garlic), main vegetables, and seasonings.
  3. Have your broth ready and at room temperature.

Cooking Process (45-50 minutes)

Building the Flavor Base (10 minutes)

  1. Heat olive oil in your large pot over medium heat until it shimmers.
  2. Add diced onions and cook for 3-4 minutes until translucent.
  3. Incorporate carrots and celery, cooking for another 5 minutes while stirring occasionally.
  4. Add minced garlic and cook for 1 minute until fragrant.

Adding Main Vegetables (30-35 minutes)

  1. Pour in the vegetable broth and add diced tomatoes with their juice.
  2. Add potatoes, bay leaves, thyme, and rosemary.
  3. Bring to a boil, then reduce heat to maintain a gentle simmer.
  4. After 10 minutes, add green beans, corn, and cabbage.
  5. Cook for 10 minutes, then add zucchini.
  6. Simmer for an additional 10-15 minutes until all vegetables are tender but not mushy.

Final Seasoning (5 minutes)

  1. Add paprika, black pepper, and salt to taste.
  2. Remove bay leaves.
  3. Stir in fresh parsley.

Pro Tips for Perfect Vegetable Soup

  • Cut vegetables in consistent sizes for even cooking
  • Don’t overcook – vegetables should be tender-crisp
  • Use fresh herbs whenever possible
  • Season gradually throughout cooking
  • Save tough vegetable scraps for homemade broth

Storage and Reheating

Storage MethodDurationNotes
Refrigerator4-5 daysStore in airtight container
FreezerUp to 3 monthsLeave headspace for expansion

Reheating Instructions

  1. Stovetop: Heat over medium-low, stirring occasionally
  2. Microwave: Use 50% power in 1-minute intervals
  3. Add fresh herbs after reheating

Serving Suggestions

  • Crusty whole grain bread
  • Fresh green salad
  • Sprinkle of grated Parmesan cheese
  • Additional fresh herbs
  • Squeeze of lemon juice
  • Drizzle of extra virgin olive oil

Variations and Substitutions

Seasonal Adaptations

  • Spring: Add asparagus and peas
  • Summer: Include bell peppers and fresh tomatoes
  • Fall: Add butternut squash and kale
  • Winter: Include turnips and parsnips

Dietary Modifications

  • Gluten-free: Already compliant
  • Low-sodium: Use low-sodium broth and reduce added salt
  • Higher protein: Add white beans or chickpeas
  • Low-carb: Skip potatoes, add cauliflower

Troubleshooting Common Issues

ProblemSolution
Too thinSimmer uncovered to reduce
Too thickAdd hot broth or water
Bland tasteAdd more herbs and season gradually
Vegetables too softReduce cooking time, add delicate vegetables later

Frequently Asked Questions

Q: Can I make this soup in a slow cooker?
A: Yes! Add all ingredients except zucchini and fresh herbs. Cook on low for 6-8 hours or high for 3-4 hours. Add zucchini in the last hour and fresh herbs before serving.

Q: How can I make this soup more filling?
A: Add beans, lentils, or small pasta like orzo. You can also serve it with whole grain bread or brown rice.

Q: Can I use frozen vegetables?
A: Yes, though fresh vegetables provide better texture. If using frozen, add them in the last 10-15 minutes of cooking.

Q: Why did my potatoes turn mushy?
A: This usually happens if they’re cut too small or cooked too long. Keep potato chunks about 1/2 inch and add them at the recommended time.

Q: Is this soup suitable for meal prep?
A: Absolutely! It keeps well and often tastes better the next day as flavors develop further.

Health Benefits

Nutrient SourceBenefits
CarrotsEye health, immunity
TomatoesAntioxidants, heart health
Leafy greensIron, vitamins
GarlicImmune support
HerbsAnti-inflammatory properties

Remember, this soup isn’t just a meal – it’s a celebration of vegetables in their most comforting form. Each spoonful delivers both nutrition and satisfaction, making it a perfect addition to your regular recipe rotation. Whether you’re cooking for family, meal prepping for the week, or simply craving a wholesome meal, this vegetable soup recipe won’t disappoint.

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