All Recipes Chef John Vegetable Soup Recipe Made Easy

When it comes to comforting, wholesome meals, few dishes rival the humble vegetable soup. Chef John from All Recipes has crafted a delightful vegetable soup recipe that’s both hearty and nourishing, perfect for any season.

This soup is packed with a colorful medley of fresh vegetables simmered in a flavorful broth, making it a go-to recipe for a quick lunch or a cozy dinner. Whether you’re a seasoned home cook or just starting out, Chef John’s approach simplifies the process without compromising taste.

This vegetable soup is incredibly versatile and can be tailored to whatever veggies you have on hand, making it an ideal option for using up leftovers or seasonal produce. Plus, it’s naturally vegan and gluten-free, making it accessible for a wide range of dietary preferences.

If you love dishes that are easy to make, full of fresh ingredients, and ready in no time, then you’re going to adore this recipe.

Why You’ll Love This Recipe

Chef John’s vegetable soup is more than just a bowl of broth and veggies. It offers a perfect balance of textures and flavors, with tender carrots, celery, potatoes, and green beans all simmered together in a savory tomato-based broth.

The soup is light yet filling, making it suitable for a healthy meal or a starter to a larger feast.

One of the best aspects is its simplicity. You don’t need fancy ingredients or complicated techniques—just fresh vegetables, basic pantry staples, and a little love.

It’s also highly customizable, so you can add your favorite herbs or swap veggies based on what’s in season. The recipe is budget-friendly, quick to prepare, and packs a nutritious punch with vitamins and fiber from the assorted vegetables.

If you enjoy other hearty, plant-based meals, check out our A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 cup frozen peas (optional)
• Fresh parsley, chopped (for garnish)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or heatproof spatula
• Measuring spoons
• Measuring cups
• Ladle for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat until shimmering.
2. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, careful not to burn.
4. Add the carrots and celery to the pot, cooking for 5 minutes to start softening the vegetables.
5. Pour in the vegetable broth and canned diced tomatoes with their juices. Stir well to combine.
6. Add the cubed potatoes, green beans, dried thyme, dried basil, and bay leaf to the pot. Season with salt and freshly ground black pepper.
7. Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the vegetables are tender.
8. Optional: Stir in the frozen peas during the last 5 minutes of cooking for an added pop of sweetness and color.
9. Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
10. Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.

Tips & Variations

“For extra depth of flavor, try roasting your vegetables before adding them to the soup. This brings out their natural sweetness beautifully.”

• Make it heartier: Add cooked beans or lentils for protein and extra fiber.
• Spice it up: Include a pinch of red pepper flakes or a dash of our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for warmth and complexity.
• Use seasonal veggies: Swap green beans for zucchini or corn, or add kale or spinach just before serving for a nutrient boost.
• Blend it smooth: For a creamy texture without dairy, use an immersion blender to puree part or all of the soup.
• Make ahead: This soup tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.

Nutrition Facts

Serving Suggestions

This vegetable soup shines on its own as a light, nutritious meal. However, pairing it with crusty whole grain bread or a warm baguette elevates the experience and adds a satisfying crunch.

For a more filling option, serve it alongside a fresh salad or a protein-rich dish like a lentil loaf or chickpea patties.

Looking for more healthy, plant-based meals? Explore our collection of Ancient Grains Vegetarian Recipes for Healthy Delicious Meals and Best Vegetarian Recipes No Dairy for Delicious Meals to complement your soup perfectly.

Conclusion

Chef John’s vegetable soup recipe is a shining example of how simple ingredients can come together to create a comforting and nutritious meal. Its fresh vegetables, fragrant herbs, and rich broth make it a staple for any home cook’s recipe collection.

Whether you’re craving a light lunch or a cozy dinner, this soup is adaptable, easy to prepare, and full of flavor.

Don’t be afraid to experiment with the vegetables and spices to make it truly your own. The recipe’s flexibility allows you to enjoy it year-round, using seasonal produce or pantry staples.

For those who appreciate easy, wholesome meals, this vegetable soup is a must-try. Be sure to bookmark this recipe and check out other delicious vegetarian dishes like our Vegan Fall Soup Recipes To Warm Your Cozy Evenings for more inspiration!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “All Recipes Chef John Vegetable Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetable soup packed with fresh vegetables and herbs. Perfect for a comforting meal any day of the week.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 medium onion, chopped”, “3 cloves garlic, minced”, “3 carrots, sliced”, “2 stalks celery, sliced”, “1 medium zucchini, diced”, “1 cup green beans, trimmed and cut”, “1 can (14.5 oz) diced tomatoes”, “6 cups vegetable broth”, “1 teaspoon dried thyme”, “1 teaspoon dried basil”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add chopped onion and garlic; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add carrots and celery; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in zucchini, green beans, and diced tomatoes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and add thyme and basil.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “3 g”, “fatContent”: “4 g”, “carbohydrateContent”: “18 g”}}