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
| Nutrient | Amount per Serving |
|---|---|
| Calories | 185 |
| Protein | 5g |
| Carbohydrates | 28g |
| Fiber | 8g |
| Fat | 7g |
| Sodium | 580mg |
| Vitamin A | 180% DV |
| Vitamin C | 75% DV |
| Iron | 15% DV |
Kitchen Equipment Needed
| Equipment | Purpose |
|---|---|
| Large pot (6-8 quart) | Main cooking vessel |
| Sharp knife | Vegetable preparation |
| Cutting board | Chopping surface |
| Measuring spoons | Precise seasoning |
| Wooden spoon | Stirring |
| Ladle | Serving |
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)
- Begin by washing and chopping all vegetables. I recommend cutting them into similar-sized pieces (about 1/2 inch) for even cooking.
- Organize your ingredients into groups: aromatics (onion, carrots, celery, garlic), main vegetables, and seasonings.
- Have your broth ready and at room temperature.
Cooking Process (45-50 minutes)
Building the Flavor Base (10 minutes)
- Heat olive oil in your large pot over medium heat until it shimmers.
- Add diced onions and cook for 3-4 minutes until translucent.
- Incorporate carrots and celery, cooking for another 5 minutes while stirring occasionally.
- Add minced garlic and cook for 1 minute until fragrant.
Adding Main Vegetables (30-35 minutes)
- Pour in the vegetable broth and add diced tomatoes with their juice.
- Add potatoes, bay leaves, thyme, and rosemary.
- Bring to a boil, then reduce heat to maintain a gentle simmer.
- After 10 minutes, add green beans, corn, and cabbage.
- Cook for 10 minutes, then add zucchini.
- Simmer for an additional 10-15 minutes until all vegetables are tender but not mushy.
Final Seasoning (5 minutes)
- Add paprika, black pepper, and salt to taste.
- Remove bay leaves.
- 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 Method | Duration | Notes |
|---|---|---|
| Refrigerator | 4-5 days | Store in airtight container |
| Freezer | Up to 3 months | Leave headspace for expansion |
Reheating Instructions
- Stovetop: Heat over medium-low, stirring occasionally
- Microwave: Use 50% power in 1-minute intervals
- 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
| Problem | Solution |
|---|---|
| Too thin | Simmer uncovered to reduce |
| Too thick | Add hot broth or water |
| Bland taste | Add more herbs and season gradually |
| Vegetables too soft | Reduce 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 Source | Benefits |
|---|---|
| Carrots | Eye health, immunity |
| Tomatoes | Antioxidants, heart health |
| Leafy greens | Iron, vitamins |
| Garlic | Immune support |
| Herbs | Anti-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.
