I perfected the Best Vegetable Soup Recipe by adding one unexpected pantry staple and a brief sauté that alters how the broth develops into an easy one-pot weeknight meal.

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I’ve been tweaking what I call the Best Vegetable Soup Recipe for years, and every time it surprises me. What starts with a simple yellow onion ends up in a bowl that somehow tastes layered and bright, not just another veggie stew.

I don’t promise miracles but this one keeps you guessing which ingredient is stealing the show, even when you know the usual suspects are in there. It’s my lazy-night secret for Vegetarian Dinners when I want something filling but not heavy.

You’ll probably want to ladle it twice, and then wonder why you ever settled for canned soup.

Ingredients

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Carrots: crunchy, sweet, loaded with beta carotene and fiber, good for eyes and digestion.
Potatoes: starchy comfort, filling complex carbs, potassium rich, great for soup body.
Beans: plant protein and fiber, keeps you full, adds creamy texture and nutrition.
Kale or spinach: leafy greens with iron and vitamins A C K, slightly bitter.
Tomatoes: add acid and umami, vitamin C rich, makes broth taste brighter and tangy.
Garlic and onion: aromatic, provide depth of flavor, contain immune boosting compounds, not overpowering.
Corn: touches of sweetness and crunch, mostly carbs, adds summer notes to the soup.

Ingredient Quantities

2 tbsp olive oil

1 large yellow onion, chopped

3 cloves garlic, minced

3 medium carrots peeled and diced

3 celery stalks diced

2 medium potatoes (Yukon gold or russet) diced

2 medium zucchini diced

1 cup green beans

1 cup corn kernels (fresh or frozen)

1 cup frozen peas

1 (14.5 oz) can diced tomatoes with juices

1 (15 oz) can cannellini or kidney beans drained and rinsed

6 cups vegetable broth

1 cup water

1 bay leaf

1 tsp dried thyme

1 tsp dried oregano

1 tsp kosher salt (or to taste)

1/2 tsp ground black pepper

1/4 tsp red pepper flakes (optional)

2 cups chopped kale or spinach

1/4 cup fresh parsley chopped

1 tbsp lemon juice (optional)

How to Make this

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1. Heat 2 tbsp olive oil in a large pot over medium heat, add 1 chopped large yellow onion and cook until soft and slightly golden, about 5-7 minutes; toss in 3 minced garlic cloves for the last 30 seconds so it doesnt burn.

2. Add 3 peeled, diced carrots, 3 diced celery stalks and the 2 diced potatoes, stir and cook 3-4 minutes to start softening them.

3. Pour in 6 cups vegetable broth and 1 cup water, add the 1
4.5 oz can diced tomatoes with juices, 1 bay leaf, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using; bring to a boil.

4. Lower heat to a simmer, cover partially and cook about 12-15 minutes until potatoes and carrots are nearly tender. If you want a slightly thicker soup, smash a few potato chunks against the pot side with your spoon.

5. Add 2 diced zucchini, 1 cup green beans, 1 cup corn kernels and the drained 15 oz can cannellini or kidney beans; simmer another 8-10 minutes until all the vegetables are tender but not mushy.

6. Stir in 1 cup frozen peas and 2 cups chopped kale or spinach, cook 2-3 minutes more just until the greens wilt and peas are heated through.

7. Remove from heat, fish out and discard the bay leaf, stir in 1/4 cup chopped fresh parsley and 1 tbsp lemon juice if you want a bright finish.

8. Taste and adjust seasoning with more salt, pepper or red pepper flakes if needed; let the soup sit 5 minutes so flavors settle.

9. Serve hot with crusty bread or crackers, and a drizzle of olive oil or extra parsley on top if you like.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven, about 6 quart or larger, for cooking the soup
2. Chef’s knife for chopping the onion carrots potatoes and greens, it makes everything faster
3. Sturdy cutting board, you’ll want a big one so stuff doesnt spill
4. Wooden spoon or silicone spatula for stirring and smashing a few potato chunks
5. Measuring cups and spoons for the broth water and spices
6. Vegetable peeler for the carrots and potatoes
7. Can opener and a colander or fine mesh strainer to drain the beans and tomatoes
8. Ladle for serving and a bowl or two for holding prepped ingredients if you like prepping ahead

FAQ

Q: How long does the soup take to make?

A: About 35 to 45 minutes total. Sauté the onion and garlic 5 to 7 minutes, simmer the carrots celery and potatoes about 15 to 20 minutes until tender, then add quick cooking veggies and beans and simmer another 8 to 10 minutes. It's fast and forgiving.

Q: Can I add pasta or rice?

A: Yes. For pasta, cook it separately and stir into bowls at serving time so it doesn't get mushy. If you want to cook pasta in the soup, use small shapes and add them near the end with extra broth because they absorb liquid. For rice, it's usually better to use pre cooked rice added when reheating, otherwise you'll need more liquid and longer cook time.

Q: What swaps work if I don't have some veggies or beans?

A: Swap freely, that's the beauty of this soup. Use sweet potato for potatoes, bell pepper instead of zucchini, chickpeas instead of cannellini, or frozen mixed veg. If you want meat flavor use chicken broth instead of vegetable broth. Don't stress it, just adjust cooking times for denser veggies.

Q: Is this soup vegan and gluten free?

A: Yes it's vegan and naturally gluten free as written. If you add pasta pick a gluten free kind to keep it GF. Also check canned broth labels if you need strict gluten free.

Q: How do I make the soup thicker?

A: Mash some of the potatoes or beans against the pot wall with a spoon, or blend 1 cup of the soup and stir it back. You can also use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) stirred in and simmered until it thickens. Be careful not to over thicken, you can always reduce more liquid.

Q: Can I make this ahead and freeze it?

A: Yes. Refrigerate for 3 to 4 days, or freeze up to 3 months in airtight containers. Leafy greens and pasta can break down in the freezer so add fresh greens when reheating and add cooked pasta at serving time. Reheat gently on the stove adding a splash of water or broth if it's too thick.

Best Vegetable Soup Recipe Substitutions and Variations

2 tbsp olive oil → avocado oil or sunflower oil (same amount) or 2 tbsp butter for a richer, slightly sweeter finish
1 large yellow onion → 2 shallots or 1 cup sliced leeks; both are milder and cook the same way, so use similar cook time
2 medium potatoes → 2 medium sweet potatoes for a sweet note, or 2 cups cauliflower florets if you want fewer carbs
1 (15 oz) can cannellini or kidney beans → 1 (15 oz) can chickpeas or about 1 1/2 cups cooked green lentils; chickpeas keep body, lentils make it extra hearty

Pro Tips

1) Control the texture by timing the vegetables. Let the tougher roots cook longer and add delicate stuff like zucchini, peas and greens at the very end so they stay bright and not mushy.

2) Layer your seasoning, dont just salt at the end. Season a little while sweating the onions, taste midway, then finish with a splash of acid like lemon or a tiny bit of vinegar to wake it up right before serving.

3) If you want a thicker broth, mash a few potato chunks against the pot or puree a cup of the soup and stir it back in. You get creaminess without adding dairy.

4) Make ahead and store smart. This kind of soup usually tastes better the next day. Cool it quickly, refrigerate in shallow containers, and if freezing leave out the greens then add fresh when reheating.

Best Vegetable Soup Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected the Best Vegetable Soup Recipe by adding one unexpected pantry staple and a brief sauté that alters how the broth develops into an easy one-pot weeknight meal.

Servings

servings

Calories

275

kcal

Equipment: 1. Large heavy bottomed pot or Dutch oven, about 6 quart or larger, for cooking the soup
2. Chef’s knife for chopping the onion carrots potatoes and greens, it makes everything faster
3. Sturdy cutting board, you’ll want a big one so stuff doesnt spill
4. Wooden spoon or silicone spatula for stirring and smashing a few potato chunks
5. Measuring cups and spoons for the broth water and spices
6. Vegetable peeler for the carrots and potatoes
7. Can opener and a colander or fine mesh strainer to drain the beans and tomatoes
8. Ladle for serving and a bowl or two for holding prepped ingredients if you like prepping ahead

Ingredients

2 tbsp olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
3 medium carrots peeled and diced
3 celery stalks diced
2 medium potatoes (Yukon gold or russet) diced
2 medium zucchini diced
1 cup green beans
1 cup corn kernels (fresh or frozen)
1 cup frozen peas
1 (14.5 oz) can diced tomatoes with juices
1 (15 oz) can cannellini or kidney beans drained and rinsed
6 cups vegetable broth
1 cup water
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
1 tsp kosher salt (or to taste)
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
2 cups chopped kale or spinach
1/4 cup fresh parsley chopped
1 tbsp lemon juice (optional)

Directions

Heat 2 tbsp olive oil in a large pot over medium heat, add 1 chopped large yellow onion and cook until soft and slightly golden, about 5-7 minutes; toss in 3 minced garlic cloves for the last 30 seconds so it doesnt burn.
Add 3 peeled, diced carrots, 3 diced celery stalks and the 2 diced potatoes, stir and cook 3-4 minutes to start softening them.
Pour in 6 cups vegetable broth and 1 cup water, add the 1
5 oz can diced tomatoes with juices, 1 bay leaf, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using; bring to a boil.
Lower heat to a simmer, cover partially and cook about 12-15 minutes until potatoes and carrots are nearly tender. If you want a slightly thicker soup, smash a few potato chunks against the pot side with your spoon.
Add 2 diced zucchini, 1 cup green beans, 1 cup corn kernels and the drained 15 oz can cannellini or kidney beans; simmer another 8-10 minutes until all the vegetables are tender but not mushy.
Stir in 1 cup frozen peas and 2 cups chopped kale or spinach, cook 2-3 minutes more just until the greens wilt and peas are heated through.
Remove from heat, fish out and discard the bay leaf, stir in 1/4 cup chopped fresh parsley and 1 tbsp lemon juice if you want a bright finish.
Taste and adjust seasoning with more salt, pepper or red pepper flakes if needed; let the soup sit 5 minutes so flavors settle.
Serve hot with crusty bread or crackers, and a drizzle of olive oil or extra parsley on top if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.