Amy’s Vegetable Soup Recipe: Easy, Healthy, and Delicious

Welcome to Amy’s kitchen, where wholesome comfort meets vibrant flavors in her signature vegetable soup recipe. This soup is more than just a meal; it’s a warm hug in a bowl, perfect for chilly evenings or when you need a nourishing pick-me-up.

Amy’s vegetable soup brings together fresh, seasonal vegetables simmered slowly in a rich broth, enhanced with just the right blend of herbs and spices. Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward, adaptable, and guaranteed to become a staple in your home cooking rotation.

Not only is this soup incredibly tasty, but it’s also packed with nutrients, making it a fantastic option for anyone looking to eat healthfully without sacrificing flavor. From crunchy carrots to tender green beans and hearty potatoes, each spoonful bursts with freshness and warmth.

So grab your favorite pot, and let’s dive into Amy’s vegetable soup recipe that’s sure to brighten your day and nourish your soul.

Why You’ll Love This Recipe

Amy’s vegetable soup is a perfect blend of simplicity and deliciousness. What sets it apart is its versatility; you can customize it with whatever veggies you have on hand, making it both economical and practical.

It’s a heartwarming dish that’s naturally vegan, gluten-free, and suitable for all dietary preferences.

The soup is easy to prepare, requiring minimal chopping and basic kitchen equipment. The slow simmering brings out the natural sweetness of the vegetables, and the addition of fragrant herbs like thyme and bay leaf adds depth without overpowering the fresh flavors.

This recipe is ideal for meal prep, leftovers, or serving as a light lunch or starter for dinner.

Plus, it’s a wonderful gateway recipe if you want to explore more plant-based dishes. For more inspiration on vegetarian cooking, check out A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped (optional)

Equipment

• Large stockpot or soup pot
• Cutting board
• Sharp chef’s knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Can opener

Instructions

1. Heat the olive oil in your large soup pot over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
3. Stir in the carrots and celery, cooking for 5 minutes to soften slightly.
4. Add the potatoes, green beans, and zucchini to the pot, mixing well to combine all the vegetables evenly.
5. Pour in the vegetable broth and add the canned diced tomatoes with their juice.
6. Season the soup with dried thyme, bay leaf, salt, and black pepper. Stir well.
7. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until all the vegetables are tender.
8. Remove the bay leaf, taste and adjust seasoning if necessary.
9. Stir in fresh parsley just before serving for a burst of color and flavor.

Tips & Variations

“Feel free to swap or add your favorite vegetables like sweet potatoes, corn, peas, or kale to keep this soup exciting and seasonal.”

If you want a heartier soup, add a cup of cooked beans or lentils during the last 10 minutes of simmering. For a spicier kick, sprinkle in some crushed red pepper flakes or try this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

To make the soup creamier without dairy, blend a portion of the soup and stir it back in. This creates a lovely texture while keeping it vegan-friendly.

For make-ahead convenience, this soup freezes well. Store in airtight containers for up to 3 months and thaw overnight in the fridge before reheating.

Nutrition Facts

Serving Suggestions

This vegetable soup is delicious on its own or paired with a crusty whole-grain bread for dipping. For a more filling meal, serve alongside a fresh salad or a protein-rich grain bowl.

Try topping your bowl with a spoonful of vegan sour cream or a sprinkle of nutritional yeast for added richness. If you love comfort food, it pairs wonderfully with a slice of Cheeseless Vegetarian Lasagna Recipe That Tastes Amazing for a cozy dinner.

Conclusion

Amy’s vegetable soup recipe is a celebration of simple, wholesome ingredients coming together to create a heartwarming dish that satisfies both the body and soul. Its fresh vegetable medley, infused with herbs and simmered to perfection, makes it a versatile recipe that’s perfect for any season and occasion.

Whether you’re cooking for yourself, family, or friends, this recipe is a reliable choice that can be easily customized to suit your tastes and pantry staples. It’s also a fantastic way to enjoy a nutrient-rich meal without much fuss.

Give it a try, and you might find this soup becoming your go-to comfort food. For more nourishing and delicious vegetarian recipes, explore our collection including Cheap Vegetarian Recipes For Families Everyone Will Love and Vegan Fall Soup Recipes To Warm Your Cozy Evenings.

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