When the days get busy and you crave something warm, comforting, and nutritious, a quick easy vegetable soup is the perfect solution. This recipe is designed to be both simple and versatile, making it a great weeknight meal or a wholesome lunch.
Packed with fresh vegetables and flavorful herbs, it delivers a satisfying taste without the fuss of complicated preparation. Whether you’re a seasoned home cook or just starting your culinary journey, this soup comes together in under 30 minutes, requiring minimal chopping and basic ingredients that you probably already have in your pantry.
Plus, it’s an excellent way to sneak in a variety of veggies, helping you meet your daily nutritional needs effortlessly. You’ll love how customizable this recipe is—feel free to swap in your favorite vegetables or add a protein for extra heartiness.
So, grab your pot and let’s get cooking this delicious, healthy vegetable soup that’s sure to become a staple in your recipe collection!
Why You’ll Love This Recipe
Quick and easy: Ready in under 30 minutes, this soup fits perfectly into busy schedules without compromising flavor.
Healthy and nutritious: Loaded with fresh vegetables, it offers vitamins, minerals, and antioxidants for a wholesome meal.
Customizable: Use whatever vegetables you have on hand or prefer, making it a flexible recipe that reduces food waste.
Comforting and light: Perfect for any season, this soup warms you up without feeling heavy.
Family-friendly: Mild flavors and hearty textures make it a hit for all ages.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 3 |
| Carrots, peeled and sliced | 2 medium |
| Celery stalks, sliced | 2 |
| Potato, peeled and cubed | 1 large |
| Zucchini, diced | 1 medium |
| Green beans, trimmed and cut | 1 cup |
| Frozen peas | 1/2 cup |
| Vegetable broth | 6 cups |
| Diced tomatoes (canned, no salt added) | 1 can (14.5 oz) |
| Dried thyme | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Bay leaf | 1 |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Fresh parsley, chopped (optional) | 2 tablespoons |
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp chef’s knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle for serving
Instructions
- Prepare the vegetables. Dice the onion, mince the garlic, peel and slice the carrots, slice the celery, cube the potato, dice the zucchini, and trim and cut the green beans. This prep ensures the soup cooks evenly.
- Heat the olive oil. Place your large pot or Dutch oven over medium heat and add the olive oil. Once shimmering, add the diced onion and sauté for about 3 minutes until soft and translucent.
- Add garlic and aromatics. Stir in the minced garlic, dried thyme, and dried basil. Cook for another minute until fragrant, stirring frequently to avoid burning the garlic.
- Incorporate the vegetables. Add the carrots, celery, and potato cubes to the pot. Stir well to coat them with the oil and herbs.
- Pour in the broth and tomatoes. Add the vegetable broth, canned diced tomatoes with their juice, and the bay leaf. Increase the heat to bring the mixture to a boil.
- Simmer the soup. Once boiling, reduce heat to low and cover the pot. Let it simmer gently for about 15 minutes or until the potatoes and carrots are tender.
- Add the remaining vegetables. Stir in the zucchini, green beans, and frozen peas. Continue simmering for another 5 minutes until all vegetables are tender but still vibrant.
- Season to taste. Remove the bay leaf, then add salt and freshly ground black pepper according to your preference. Stir well.
- Serve and garnish. Ladle the soup into bowls and sprinkle with fresh chopped parsley for a pop of color and added freshness.
Tips & Variations
“For an even quicker option, use pre-chopped frozen mixed vegetables—just add them after the broth simmers.”
If you want to add protein, consider tossing in cooked beans like cannellini or chickpeas during the last 5 minutes of cooking. For a creamier texture, blend half the soup and stir it back in.
Try swapping out vegetables seasonally: butternut squash in fall or fresh green beans in summer. You can also add a pinch of red pepper flakes for a mild kick or a squeeze of lemon juice to brighten the flavors just before serving.
For inspiration on other easy, wholesome meals, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals and our flavorful Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Nutrition Facts
| Nutrient | Amount per Serving (1.5 cups) |
|---|---|
| Calories | 120 |
| Carbohydrates | 22 g |
| Fiber | 5 g |
| Protein | 4 g |
| Fat | 3.5 g |
| Sodium | 550 mg (variable based on broth) |
| Vitamin A | 60% DV |
| Vitamin C | 35% DV |
Serving Suggestions
This soup pairs wonderfully with a crusty whole-grain bread or a light green salad for a balanced meal. For a heartier option, serve alongside our Veggie Quesadilla Recipe Indian Style Easy & Delicious, which adds a spicy, cheesy complement.
If you’re craving something soft and warm on the side, try our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to soak up every flavorful drop.
Conclusion
In just a few simple steps, you can create a delicious, nourishing vegetable soup that fits right into a busy lifestyle. With fresh ingredients and straightforward preparation, this recipe is both satisfying and versatile, perfect for any season or occasion.
It’s a fantastic way to enjoy the natural goodness of vegetables, delivering comforting warmth along with a boost of nutrition.
Whether you’re cooking for yourself, feeding a family, or looking to add more plant-based meals to your rotation, this soup is sure to become a favorite. Don’t hesitate to experiment with different vegetable combinations or add your own twist to make it uniquely yours.
And when you’re ready for more easy, wholesome recipes, explore our collection of High Protein Vegan Soup Recipes for Healthy Meals and other delicious dishes. Happy cooking!
📖 Recipe Card: Quick Easy Vegetable Soup
Description: A simple and healthy vegetable soup ready in under 30 minutes. Perfect for a light meal or starter.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened, about 3 minutes.
- Add carrots, celery, zucchini, and green beans; cook for 5 minutes.
- Pour in diced tomatoes and vegetable broth.
- Add thyme, salt, and pepper; bring to a boil, then simmer for 15 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Adjust seasoning and serve hot.
Nutrition: Calories: 120 kcal | Protein: 4 g | Fat: 4 g | Carbs: 18 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Quick Easy Vegetable Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and healthy vegetable soup ready in under 30 minutes. Perfect for a light meal or starter.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “2 medium carrots, diced”, “2 celery stalks, diced”, “1 medium zucchini, diced”, “1 cup green beans, chopped”, “1 can (14 oz) diced tomatoes”, “4 cups vegetable broth”, “1 teaspoon dried thyme”, “Salt and pepper to taste”, “2 cups fresh spinach”], “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 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add carrots, celery, zucchini, and green beans; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in diced tomatoes and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Add thyme, salt, and pepper; bring to a boil, then simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in spinach and cook until wilted, about 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and serve hot.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “4 g”, “fatContent”: “4 g”, “carbohydrateContent”: “18 g”}}
