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Bowl of vegetable soup with carrots, potatoes, leafy greens, and herbs in a clear broth

Easy Vegetable Soup

Comforting Vegetable Soup is a warm, nourishing dish made with a colorful mix of fresh vegetables simmered slowly in a flavorful broth. This simple one-pot recipe allows natural vegetable flavors to develop as everything gently cooks together, creating a soup that feels light yet satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine International
Servings 4 portions
Calories 180 kcal

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp kitchen knife
  • Wooden spoon or silicone spoon
  • Measuring cups
  • Measuring spoons
  • Ladle for serving

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 2 medium carrots sliced
  • 2 celery stalks sliced
  • 1 medium potato diced
  • 1 zucchini chopped
  • 1 cup green beans chopped
  • 1 can diced tomatoes (14 oz / 400 g)
  • 5 cups vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 cup cabbage shredded
  • ½ cup frozen peas
  • 2 tbsp fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
    Add diced onion and cook about 3 to 4 minutes until soft.
    Stir in minced garlic and cook 30 seconds until fragrant.
    Diced onions cooking in oil with herbs in a pot on a stovetop while being stirred with a wooden spoon
  • Add carrots, celery, and potato. Cook about 5 minutes while stirring occasionally.
    Pour in diced tomatoes and vegetable broth. Stir well.
    Add salt, pepper, thyme, and oregano. Bring mixture to a gentle boil.
    Diced carrots, celery, potatoes, and onions cooking in a pot while being stirred with a wooden spoon
  • Reduce heat to low and allow soup to simmer about 15 minutes.
    Add zucchini, cabbage, and green beans. Continue cooking 10 minutes.
    Assorted chopped vegetables including purple cabbage, zucchini, green beans, and shredded cabbage arranged on a surface
  • Stir in frozen peas and cook another 3 to 5 minutes.
    Taste soup and adjust seasoning if needed.
    Ladle scooping vegetable soup with peas, carrots, and diced vegetables from a pot of broth
  • Sprinkle chopped parsley on top just before ladling into bowls.
    Pot of simmering vegetable soup topped with freshly chopped parsley and mixed vegetables

Video

Notes

Nutrient Amount (Per Portion)
Calories 180 kcal
Carbohydrates 32 g
Protein 6 g
Fat 4 g
Serving Size ~350 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 620 mg
Potassium 720 mg
Fiber 7 g
Sugar 8 g
Vitamin A 5200 IU
Vitamin C 28 mg
Calcium 80 mg
Iron 2.3 mg

Cooking Tips

  • Small vegetable pieces cook faster and keep texture pleasant.
  • Extra thickness can be achieved by mashing a few potato cubes inside the pot.
  • Additional flavor can come with a squeeze of lemon juice added at the end.
  • Fresh herbs such as basil or dill give a bright finish.
  • Leftovers store well in the refrigerator up to 4 days in a sealed container.
Keyword Healthy, Healthy Cooking, Homemade