Vegetable Garden Soup Recipe for Fresh and Healthy Meals

There’s something truly comforting about a warm bowl of vegetable garden soup, especially when it’s brimming with fresh, vibrant produce. This soup brings the bounty of your garden or local farmers’ market right to your table, bursting with flavors and nutrients that make it both wholesome and satisfying.

Whether you’re looking for a light lunch or a hearty dinner, this recipe is a fantastic way to enjoy a medley of vegetables in a nourishing broth. Plus, it’s incredibly versatile, allowing you to swap in your favorite veggies or whatever’s in season.

From the first spoonful to the last, this soup is a celebration of simple, natural ingredients that warm your soul and fuel your body.

In this post, I’ll guide you through making a delicious vegetable garden soup that’s easy to prepare, packed with nutrition, and perfect for any occasion. If you love wholesome vegetarian meals, be sure to check out my A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration.

Why You’ll Love This Recipe

This vegetable garden soup is a true crowd-pleaser with its vibrant colors, fresh flavors, and hearty texture. It’s naturally vegan, gluten-free, and free from any processed ingredients, making it a healthy choice for just about anyone.

The combination of different vegetables ensures a variety of nutrients, from vitamins and minerals to fiber and antioxidants.

It’s also incredibly flexible—perfect if you want to use up leftover veggies or add your own twist. The soup freezes beautifully, making it a great make-ahead meal for busy weeknights.

Plus, it’s a fantastic way to sneak more plants into your diet without sacrificing flavor.

For more nourishing vegetarian soups, you might also enjoy my Vegan Fall Soup Recipes To Warm Your Cozy Evenings and 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 2 medium potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes with juice
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped (optional)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Soup bowls for serving

Instructions

1. Heat the olive oil in your soup pot over medium heat until shimmering.
2. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for another 30 seconds, careful not to burn it.
4. Add the diced carrots and celery to the pot. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
5. Pour in the vegetable broth and canned tomatoes (with their juice). Stir to combine.
6. Add the potatoes, green beans, dried thyme, dried basil, and bay leaf. Bring the soup to a boil, then reduce heat to low and let it simmer gently for 15 minutes.
7. Add the zucchini and peas. Continue simmering for another 10 minutes or until all the vegetables are tender but not mushy.
8. Season the soup with salt and freshly ground black pepper to your liking. Remove the bay leaf.
9. Stir in the chopped fresh parsley just before serving for a pop of color and freshness.
10. Ladle the soup into bowls and serve hot. Enjoy with crusty bread or a light salad.

Tips & Variations

Feel free to customize this soup with your favorite garden vegetables. Bell peppers, kale, spinach, or even corn can be tasty additions.

For a creamier texture, try blending a cup of the soup and stirring it back in.

If you want to add some protein, consider tossing in cooked beans or lentils toward the end of cooking.

Use homemade vegetable broth if possible for extra depth of flavor. Otherwise, a good quality store-bought broth works well.

Nutrition Facts

Serving Suggestions

This vegetable garden soup pairs wonderfully with a slice of warm, crusty bread or a fresh green salad for a light, balanced meal. If you want to make it more filling, serve it alongside a grain dish like quinoa or brown rice.

For added texture and flavor, a sprinkle of nutritional yeast or a drizzle of good-quality extra virgin olive oil on top works beautifully. You can also enjoy it with a dollop of dairy-free yogurt or sour cream for a creamy twist.

If you’re planning a cozy dinner, consider serving this soup as a starter before a main course like a Cheeseless Vegetarian Lasagna Recipe That Tastes Amazing or a hearty Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal.

Conclusion

This vegetable garden soup is a wonderful example of how simple, fresh ingredients can come together to create something truly special. It’s nourishing, flavorful, and easy to customize based on your preferences or what’s available in your kitchen.

Perfect for any season, it’s a recipe you’ll return to time and again when you crave comfort and health in a bowl.

By using a variety of vegetables and aromatic herbs, this soup not only satisfies your taste buds but also provides a powerful nutritional boost. Whether you’re feeding a family or just looking for a cozy meal for one, this recipe is a reliable go-to.

Don’t forget to explore more wholesome vegetarian delights like the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for further culinary inspiration!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetable Garden Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and healthy soup packed with fresh garden vegetables. Perfect for a light lunch or dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 medium onion, diced”, “2 cloves garlic, minced”, “3 carrots, peeled and chopped”, “2 celery stalks, chopped”, “1 medium zucchini, diced”, “1 cup green beans, trimmed and chopped”, “1 cup corn kernels”, “1 can (14.5 oz) diced tomatoes”, “6 cups vegetable broth”, “1 teaspoon dried thyme”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add 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, corn, and diced tomatoes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and add thyme, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 25 minutes.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and serve hot.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “4 g”, “fatContent”: “5 g”, “carbohydrateContent”: “22 g”}}