Mixed Veggie Soup Recipe for a Healthy, Tasty Meal

There’s nothing quite as comforting as a warm bowl of homemade mixed veggie soup. Whether you’re looking to warm up on a chilly evening or simply want a nutritious, hearty meal, this recipe ticks all the boxes.

Packed with vibrant vegetables and infused with fresh herbs and spices, this soup is not only delicious but also incredibly versatile. It’s perfect for those busy weeknights when you want something quick yet fulfilling, or for meal prepping and enjoying throughout the week.

Plus, it’s vegan-friendly and can easily be customized to accommodate whatever veggies you have on hand. Dive into this delightful bowl of goodness that nourishes your body and soothes your soul.

In this post, you’ll find detailed steps to create the best mixed veggie soup, along with tips for variations, nutritional insights, and serving ideas. Ready your ladle and get ready to savor every spoonful!

Why You’ll Love This Recipe

This mixed veggie soup is a fantastic way to enjoy a medley of fresh vegetables in one wholesome, flavorful dish. Here’s why it quickly becomes a favorite:

• Nutritious and Filling: Loaded with fiber, vitamins, and antioxidants, this soup provides a balanced meal that supports your health.
• Easy and Quick: Minimal prep and simple steps mean you can have it ready in under an hour.
• Customizable: Swap out vegetables or add your favorite herbs and spices to match your taste and pantry availability.
• Vegan and Allergy-Friendly: No dairy or animal products, making it suitable for various dietary needs.
• Great for Meal Prep: Soup stores well in the fridge or freezer, making it ideal for busy days ahead.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 cup cooked chickpeas (optional for added protein)
• Fresh parsley for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Ladle for serving
• Optional: Immersion blender (if you prefer a smoother texture)

Instructions

1. Heat the olive oil in your soup pot over medium heat. Once hot, add the chopped onion and sauté for 4-5 minutes until translucent and fragrant.
2. Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
3. Stir in the diced carrots and celery. Cook for about 5 minutes, allowing them to soften slightly while retaining some bite.
4. Add the zucchini, green beans, and corn kernels to the pot. Stir well to combine all the veggies.
5. Pour in the vegetable broth, then add the diced tomatoes, dried thyme, oregano, and bay leaf. Stir to incorporate all ingredients.
6. Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for 25-30 minutes, or until all vegetables are tender.
7. Optional: For a heartier texture, stir in cooked chickpeas during the last 10 minutes of simmering.
8. Season with salt and pepper to taste. Remove the bay leaf before serving.
9. Garnish with fresh parsley and serve hot with crusty bread or your favorite accompaniment.

Tips & Variations

“Feel free to experiment with your favorite vegetables or whatever you have on hand. This soup is a perfect canvas for seasonal produce!”

• Add beans or lentils: Boost protein and fiber by adding cooked beans or lentils.
• Spice it up: Add a pinch of red pepper flakes or a teaspoon of homemade chili powder for a warming kick.
• Use fresh herbs: Swap dried thyme and oregano with fresh herbs like basil or rosemary for a brighter flavor.
• Make it creamy: Blend half the soup with an immersion blender for a creamy texture without any dairy.
• Slow cooker option: Prepare all ingredients in a slow cooker and cook on low for 6-8 hours for an effortless meal. Check out more vegetarian slow cooker recipes for ideas.

Nutrition Facts

Serving Suggestions

This mixed veggie soup is delightful on its own or paired with a variety of sides to round out your meal.

• Serve with warm, crusty whole-grain bread or garlic toast for dipping.
• Accompany with a fresh green salad tossed in a zesty vegan salad dressing to keep things light and refreshing.
• Top with a dollop of dairy-free yogurt or a sprinkle of nutritional yeast for a cheesy flavor boost.
• Pair alongside a hearty grain bowl like the Vegan Chipotle Bowl Recipe for a filling lunch or dinner combo.

Conclusion

Our mixed veggie soup recipe is a fantastic way to enjoy a wholesome, nourishing meal that’s as simple to prepare as it is satisfying. The medley of fresh vegetables combined with fragrant herbs creates a comforting bowl perfect for any season.

This recipe not only highlights the natural flavors of the veggies but also offers endless possibilities for customization, making it a versatile staple in your kitchen.

Whether you’re a seasoned cook or just starting out, this soup is approachable, budget-friendly, and packed with nutrition. For more delicious and healthy vegetarian recipes, be sure to explore our A to Z Vegetarian Recipes for Every Meal and Occasion collection.

Happy cooking and enjoy the warmth of this delightful soup in every spoonful!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Mixed Veggie Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and healthy soup packed with fresh vegetables. Perfect for a light meal or a cozy dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “3 carrots, peeled and diced”, “2 celery stalks, diced”, “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”, “Salt and pepper to taste”, “1/4 cup chopped fresh parsley”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add carrots and celery; cook for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in zucchini, green beans, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Add thyme, salt, and pepper; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 20 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Stir in fresh parsley before serving.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “4 g”, “fatContent”: “4 g”, “carbohydrateContent”: “18 g”}}