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Easy vegetable soup recipe with carrots, broccoli, zucchini, and leafy greens.
SavorAndSpice

Easy Vegetable Soup Recipe (Healthy, Homemade & Comforting)

This easy vegetable soup recipe is a healthy, comforting, and homemade meal perfect for any day. Packed with fresh vegetables, fiber, and nutrients, it’s simple to make, highly versatile, and ideal for lunch, dinner, or meal prep. Customize it with your favorite vegetables or enjoy it as-is for a light, nourishing meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: comfort food, international
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks chopped
  • 1 medium zucchini chopped
  • 1 cup green beans trimmed and cut into small pieces
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 cups leafy greens spinach or kale, chopped
  • 1 cup bell peppers diced (optional)
  • ½ cup peas optional
  • ½ cup corn optional
  • 1 can 14 oz diced tomatoes (optional for richer flavor)
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board and knife
  • 1 spatula
  • 2 measuring cups

Method
 

  1. Prepare the Vegetables: Wash and chop all the vegetables into bite-sized pieces. Dice the carrots, celery, zucchini, broccoli, cauliflower, bell peppers (if using), and chop the leafy greens. Mince the garlic and finely chop the onion.
  2. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until soft and fragrant, about 2–3 minutes.
  3. Add the Vegetables and Broth: Add the diced carrots, celery, zucchini, green beans, broccoli, cauliflower, optional bell peppers, peas, corn, and diced tomatoes (if using) to the pot. Pour in 4 cups of vegetable broth and stir in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Bring the mixture to a gentle boil.
  4. Simmer and Cook: Reduce the heat to low and let the soup simmer for 20–25 minutes, or until the vegetables are tender but still slightly firm. Stir occasionally and taste to adjust salt and black pepper.
  5. Add Leafy Greens: Stir in 2 cups of chopped spinach or kale during the last 3–5 minutes of cooking.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot with sides like vegetable fried rice, garlic rice, or herb and cheese bread.

Notes

  • Refrigerate for 3-4 days or freeze for 2-3 months.
  • Add leafy greens at the end to preserve color and nutrients.
  • Customize with your favorite vegetables or proteins (beans, tofu).
  • Adjust seasoning at the end for best flavor.