Mixed Vegetable Soup Recipe for Easy Healthy Meals

Nothing beats a warm bowl of mixed vegetable soup on a chilly day. This comforting, hearty, and colorful soup blends a variety of fresh vegetables, simmered to perfection in a flavorful broth.

It’s a fantastic way to enjoy a nutrient-packed meal that’s both light and satisfying. Whether you’re looking to use up leftover veggies or simply want an easy, wholesome dinner, this recipe has you covered.

Vegetable soup is incredibly versatile, allowing you to customize ingredients based on what you have on hand or your personal preferences. Plus, it’s a fantastic way to sneak in extra servings of vegetables for the whole family.

From crisp carrots and tender potatoes to vibrant green beans and sweet corn, each spoonful bursts with flavor and texture. Ready to cozy up with a bowl of goodness?

Let’s dive into this easy and delicious mixed vegetable soup recipe that’s sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This mixed vegetable soup recipe is a perfect blend of simplicity and nutrition. It’s:

• Easy to make: With straightforward ingredients and simple steps, even beginners can whip it up in under an hour.
• Flexible: You can customize the vegetables and spices based on what you have or prefer.
• Healthy & wholesome: Packed with vitamins, fiber, and antioxidants from a rainbow of vegetables.
• Comforting & warm: Ideal for chilly days or anytime you want a soothing, nourishing meal.
• Budget-friendly: Uses common pantry staples and seasonal vegetables to keep costs low.

Plus, it’s vegan-friendly and can easily be adjusted for gluten-free or low-sodium diets. It’s a classic recipe that you’ll find yourself returning to again and again.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium potato, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 bay leaf
• Optional: 1/2 cup chopped kale or spinach
• Fresh parsley, chopped, for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Ladle
• Bowl for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Once hot, add the diced onion and cook, stirring occasionally, until translucent and fragrant—about 5 minutes.
2. Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
3. Add the chopped carrots, celery, and potato to the pot. Stir well to combine and cook for 5 minutes, allowing the vegetables to soften slightly.
4. Pour in the vegetable broth and add the bay leaf, dried thyme, and oregano. Stir to distribute the herbs evenly.
5. Bring the soup to a boil, then reduce heat to low and let it simmer, uncovered, for about 15 minutes.
6. Add the green beans, corn, and diced tomatoes. Continue to simmer for another 10-15 minutes, or until all vegetables are tender when pierced with a fork.
7. If using, add chopped kale or spinach in the last 5 minutes of cooking to wilt the greens without overcooking.
8. Season the soup with salt and freshly ground black pepper to taste. Remove and discard the bay leaf.
9. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.

Tips & Variations

For a creamier version, blend half of the soup with an immersion blender and then mix it back in. This adds body without the need for cream or dairy.

• Make it spicy: Add a pinch of red chili flakes or a dash of your favorite hot sauce for heat.
• Bulk it up: Toss in cooked beans or lentils for added protein and fiber.
• Use seasonal vegetables: Swap in whatever fresh vegetables you have, such as zucchini, peas, or bell peppers.
• Herb swap: Fresh herbs like basil, dill, or cilantro can be added at the end for a bright flavor.
• Slow cooker option: Combine all ingredients except the greens in a slow cooker and cook on low for 6-8 hours. Add greens in the last 30 minutes.

For more delicious and healthy soup ideas, check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings or try the 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious.

Nutrition Facts

Serving Suggestions

Enjoy your mixed vegetable soup with warm crusty bread or garlic toast for dipping. For a heartier meal, serve alongside a fresh green salad or your favorite grain dish like quinoa or brown rice.

If you love trying various vegetarian dishes, you might also enjoy A to Z Vegetarian Recipes for Every Meal and Occasion or the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

This mixed vegetable soup is a wonderful addition to any meal rotation. It’s quick, easy, and packed with wholesome ingredients that nourish both body and soul.

The beauty of this recipe lies in its adaptability—you can vary the veggies and seasonings to suit your taste or whatever you have in your kitchen. Whether you’re cooking for one or feeding the whole family, this soup offers a comforting, healthy option that won’t disappoint.

Not only does it warm you up on cold days, but it also helps you meet your daily vegetable intake in a delicious way. Perfect for meal prep or a quick weeknight dinner, this mixed vegetable soup is bound to become your go-to recipe.

For even more plant-based inspiration, explore our Best Vegetarian Recipes No Dairy for Delicious Meals and keep your kitchen full of vibrant, tasty dishes.

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