Chunky Vegetable Soup Recipe for Comfort and Health

There’s nothing quite as comforting and nourishing as a hearty bowl of chunky vegetable soup. Whether you’re winding down after a long day or seeking a wholesome meal to warm your soul, this recipe delivers on both flavor and nutrition.

Packed with vibrant, fresh vegetables and herbs, this soup is a celebration of garden goodness in every spoonful. It’s easy to make, adaptable to whatever veggies you have on hand, and perfect for those chilly evenings when all you want is something cozy and satisfying.

This chunky vegetable soup recipe is not only delicious but also incredibly versatile. It’s a wonderful way to incorporate more vegetables into your diet while enjoying a robust and filling meal.

Plus, it’s vegan-friendly and can be made gluten-free with just a few tweaks. If you’re looking to add more plant-based meals to your repertoire, this recipe is a must-try.

Let’s dive into why you’ll fall in love with this soup and how to make it your new go-to.

Why You’ll Love This Recipe

This chunky vegetable soup is a perfect balance of simplicity and flavor. Here’s why it stands out:

• Loaded with Nutrients: A medley of fresh vegetables provides vitamins, minerals, and antioxidants.
• Chunky & Satisfying: Large vegetable pieces give texture and a hearty feel, making it more filling.
• Customizable: You can easily swap vegetables based on seasonality or preference.
• One-Pot Wonder: Minimal cleanup and straightforward cooking make it ideal for busy weeknights.
• Vegan and Allergy-Friendly: No dairy or gluten unless you add extras; perfect for diverse diets.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and chopped into chunks
• 2 celery stalks, chopped
• 1 large potato, peeled and diced
• 1 medium zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels, fresh or frozen
• 1 can (14 oz) diced tomatoes with juices
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup fresh spinach or kale, chopped
• 2 tablespoons fresh parsley, chopped
• Juice of half a lemon (optional, for brightness)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or heatproof spatula
• Measuring spoons and cups
• Ladle
• Optional: Immersion blender (for a smoother texture if desired)

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Once shimmering, add the diced onion and sauté for 4-5 minutes until softened and translucent.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Stir in the chopped carrots, celery, and potato. Cook for 5 minutes, stirring occasionally to start softening the vegetables.
4. Add the dried thyme, oregano, smoked paprika, salt, and pepper. Stir well to coat the vegetables with the spices.
5. Pour in the vegetable broth and diced tomatoes with their juices. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes.
6. After 20 minutes, add the zucchini, green beans, and corn kernels. Continue simmering for another 10 minutes, or until all vegetables are tender but still hold their shape.
7. Stir in the chopped spinach or kale and cook for 2-3 minutes until wilted.
8. Remove the pot from heat and stir in the fresh parsley and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve hot with crusty bread or your favorite side. Enjoy!

Tips & Variations

“Don’t hesitate to experiment with the vegetables in this soup. Root vegetables like parsnips or turnips add great earthiness, while adding beans or lentils boosts protein for a more substantial meal.”

• For a creamier texture, blend a portion of the soup with an immersion blender and then stir it back in.
• Want extra protein? Add a can of rinsed chickpeas or white beans during the last 10 minutes of cooking.
• Add a pinch of homemade chilli powder for a subtle smoky heat.
• Use seasonal vegetables for a fresh, local twist — think butternut squash in autumn or fresh peas in spring.
• Top with fresh herbs like basil or dill for an aromatic finish.

Nutrition Facts

Serving Suggestions

This chunky vegetable soup is hearty enough to be a meal on its own, but pairing it with some sides can elevate your experience.

• Serve with a slice of warm, crusty bread or garlic toast for dipping.
• Add a fresh side salad with a light vinaigrette for a complete lunch or dinner.
• Top with vegan parmesan or nutritional yeast for a cheesy flavor boost.
• Pair with a simple grain dish like quinoa or brown rice for added sustenance.

For more delicious and wholesome plant-based recipes, be sure to explore A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals. If you enjoy spice, you’ll love the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to add a kick to your soups and stews.

Conclusion

This chunky vegetable soup recipe is a true kitchen staple, perfect for anyone who loves wholesome, warming meals. It beautifully combines fresh vegetables with fragrant herbs and spices to deliver a satisfying, nutrient-rich dish.

Whether you’re a seasoned home cook or just starting out, this soup is simple to prepare and endlessly adaptable. It’s a great way to use up whatever vegetables you have on hand and create a dish everyone will enjoy.

Not only does it nourish your body, but it also fills your kitchen with the comforting aromas of simmering herbs and veggies. Perfect for a cozy night in or meal prepping for the week ahead, this soup will quickly become one of your favorites.

Don’t forget to experiment with different vegetables and spices to make it your own unique creation. Happy cooking!

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