Recipe for Vegetable Soup Without Meat That Tastes Amazing

Nothing beats a warm bowl of vegetable soup on a chilly day, especially when you’re craving something comforting yet nourishing. This vegetable soup without meat is not only hearty and flavorful but also a perfect way to pack your diet with an array of vitamins, minerals, and fiber.

Whether you’re a vegetarian, vegan, or simply looking to enjoy a lighter meal, this recipe is straightforward, adaptable, and uses common pantry staples and fresh vegetables. It’s an excellent way to use up leftover veggies and bring a splash of color and health to your dining table.

From the first spoonful, you’ll appreciate how the medley of fresh vegetables melds together into a delicious, soul-warming dish. Plus, it’s incredibly easy to make in under an hour, making it perfect for busy weeknights or meal prepping for the week ahead.

Ready to whip up a pot of wholesome goodness? Let’s dive into the recipe!

Why You’ll Love This Recipe

This vegetable soup recipe is a crowd-pleaser for many reasons. Firstly, it’s meat-free and vegan-friendly, making it suitable for a variety of dietary preferences.

The soup is packed with wholesome vegetables like carrots, celery, and tomatoes, which provide a rich flavor base and essential nutrients.

It’s also extremely versatile — you can easily swap in whatever vegetables you have on hand or prefer. The slow simmering process allows the flavors to develop deeply, resulting in a soup that is both comforting and satisfying without feeling heavy.

Plus, it’s a fantastic way to boost your vegetable intake in a delicious way!

Finally, this recipe is budget-friendly and easy to customize with your favorite herbs and spices, making it a staple for healthy home cooking.

Ingredients

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

Equipment

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

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and soft.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Add the carrots, celery, and potatoes to the pot. Stir to combine and cook for about 5 minutes, allowing the vegetables to begin softening.
4. Pour in the vegetable broth and canned diced tomatoes with their juice. Stir well to combine all ingredients.
5. Add the dried thyme, oregano, and bay leaf. Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the vegetables are tender.
7. Add the zucchini and green beans during the last 10 minutes of cooking to keep them fresh and slightly crisp.
8. If using kale or spinach, stir it in about 5 minutes before the soup is done cooking to allow it to wilt without losing its vibrant color.
9. Remove the bay leaf and adjust seasoning if needed.
10. Ladle the soup into bowls and garnish with fresh parsley before serving.

Tips & Variations

“To enhance the flavor, try roasting your vegetables before adding them to the soup. This adds a lovely depth and sweetness.”

• Make it gluten-free: This recipe is naturally gluten-free, but always check your vegetable broth label to ensure no gluten additives.
• Add beans or lentils: For extra protein, toss in a cup of cooked beans or lentils during the simmering stage.
• Use fresh herbs: If possible, fresh thyme and oregano can be substituted for dried for a brighter flavor.
• Spice it up: Add a pinch of chili flakes or a teaspoon of homemade chili powder for a subtle kick.
• Turn it creamy: Blend a portion of the soup and stir it back in for a creamier texture without dairy.

Nutrition Facts

Serving Suggestions

This vegetable soup is wonderful served hot with a slice of crusty bread or a warm roll for dipping. For a heartier meal, pair it with a fresh green salad or some roasted chickpeas for added protein and crunch.

It also works beautifully as a starter for a multi-course meal or as a light lunch on its own. For a twist, try topping your soup with a dollop of vegan sour cream or a sprinkle of nutritional yeast for a cheesy flavor.

If you enjoy this recipe, you might want to explore more plant-based meals like the A to Z Vegetarian Recipes for Every Meal and Occasion or try hearty dishes such as the 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious.

Conclusion

This vegetable soup without meat is a testament to how simple ingredients can come together to create something truly comforting and nutritious. It’s an ideal recipe for anyone looking to enjoy a wholesome, plant-based meal that’s easy to prepare and packed with flavor.

With its flexible ingredient list and customizable seasoning options, it can easily become a staple in your weekly meal rotation.

Whether you’re coming home from a busy day or preparing meals ahead of time, this soup warms both body and soul. Don’t forget to experiment with different vegetables and herbs to keep the recipe exciting and tailored to your taste buds.

For more delicious vegetarian recipes, check out our collection of Cheap Vegetarian Recipes For Families Everyone Will Love or dive into vibrant options like the Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal.

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