Vegetable Soup Recipe (2024)

Nothing is better than a pot of cozy soup and this is a favorite.

Hearty and healthy, this vegetable soup recipe has a rainbow of vegetables, including carrots, cabbage and zucchini, cooked in a flavorful broth.

Naturally low in fat and calories, it’s the perfect lunch, snack, or starter!

Vegetable Soup Recipe (1)

A Feel Good Vegetable Soup Recipe

  • Quick & Delicious: This veggie soup recipe is fast to prepare and it’s both delicious and healthy!
  • Low Cal & Low Carb: Since it’s so veggie packed, it’s filling and low in calories (only 52 calories per 1 cup). It’s 0 points if you follow Weight Watchers, it’s low carb and keto friendly too!
  • Versatile: Add the veggies listed below or your own favorite vegetables.

Ingredients in Vegetable Soup

This is the ultimate soup for any kind of add-in. It will still turn out perfect!

Broth or Stock – We use either beef broth or chicken broth but you can use any homemade stock or broth or vegetable broth if you prefer.

Veggies – A variety of vegetables make this soup fun and flavorful.The cabbage adds bulk and fills your belly. If you’re not a fan of cabbage, you can most certainly substitute kale or spinach. Keep in mind that kale will add more bulk and spinach will shrink down quite a bit.

  • Low Carb Veggies: Cabbage, beans, cauliflower, bell peppers, tomatoes, zucchini, broccoli, celery
  • Starchy Veggies:Carrots, potatoes or sweet potatoes (may need longer to cook), corn, green peas.

Add your favorite seasonings. Minced garlic, bay leaves, fresh thyme, and basil add a subtle flavor to the soup that complements the vegetables. Optional additions include red pepper flakes or a squeeze of lemon juice.

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More Soup-er Add-Ins

Homemade vegetable soup is so versatile!

  • Protein: Add fresh or leftover proteins like chicken, ground beef, or sausage.
  • Legumes: Keep it vegetarian and add white beans, chickpeas, or your favorite cooked/canned beans.
  • Grains: Hearty grains like barley or pasta like rotini, shells, or fun bowties will also make this a new dish every time!
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How to Make Vegetable Soup

Homemade vegetable soup is perfect for make-ahead lunches or batch cooking. I learned to make this healthy soup recipe years ago and it’s always a staple in our kitchen.

  1. Cook garlic & onion according to the recipe below.
  2. Cook the firmer vegetables until tender. Add the broth and seasonings.
  3. The softer vegetables and & simmer. Remove bay leaves before serving.

Serving Suggestion:Serve soup with a sprinkle of fresh parmesan cheese or a small dollop of sour cream or Greek yogurt.

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Storing Veggie Soup

If you’re trying to cut calories it’s perfect to have in your fridge ready to enjoy when you need a healthy snack or a quick meal!

This soup reheats well so mix up a big batch and enjoy it throughout the week!

Keep vegetable soup in an air-tight container in the refrigerator for up to 4 days. Freeze chilled soup in zippered bags or a freezer-safe container for up to 4 months. Reheat or thaw directly on the stovetop.

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More Veggie Packed Soups

Stuffed Pepper Soup

Homemade Tomato Soup (Fresh Tomatoes)

20 Minute Broccoli Cheese Soup

Vegetable Beef Soup

Butternut Squash Soup

Zucchini Soup

Did you make this Vegetable Soup? Be sure to leave a rating and a comment below!

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4.95 from 401 votes↑ Click stars to rate now!
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Vegetable Soup Recipe

This Vegetable Soup recipe is one of our favorites. Loaded with veggies and naturally low in fat and calories, it’s the perfect lunch, snack, or starter!

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ReviewPrint

Vegetable Soup Recipe (14)

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Vegetable Soup Recipe (15)

Servings 12 servings

Vegetable Soup Recipe (16)

Author Holly Nilsson

Equipment

Ingredients

  • 1 teaspoon olive oil or butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 cups cabbage chopped, approx. ¼ head of cabbage
  • 1 cup carrots diced
  • 1 cup green beans cut into 1″ pieces
  • 2 whole bell peppers chopped
  • 2 cups cauliflower florets or broccoli
  • 28 ounces low sodium diced tomatoes with juice
  • 6 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • ½ teaspoon thyme
  • ½ teaspoon basil
  • pepper to taste
  • 2 cups zucchini sliced

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes.

  • Add the cabbage, carrots, & green beans and cook for an additional 5 minutes.

  • Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Bring to a boil over medium-high heat and then reduce to a simmer and cook for 8 to 10 minutes.

  • Add in zucchini, simmer an additional 5 minutes or until softened.

  • Remove bay leaves before serving.

Video

Notes

Add any type of vegetables you’d like. Quick-cooking veggies like spinach and zucchini should be added at the end of cooking.

To make a hearty meal, add in cooked protein before serving such as shredded chicken or ground beef. Whole-grain pasta or rice can be added to each serving as well.

Optional flavor additions include: replace the dried herbs with Italian seasoning, a few dashes of hot sauce, a sprinkle of parmesan cheese, or fresh herbs.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Freeze the cooled soup in individual portions for up to 4 months. Reheat or thaw directly on the stovetop.

Slow Cooker: Cook onions in a skillet with a bit of oil. Add all ingredients to a slow cooker and cook on high for 5 hours or low for 8 hours or until veggies are tender. Remove bay leaves before serving.

Instant Pot: Cook onions using the saute function. Add all ingredients to the Instant Pot and cook on high pressure for 6 minutes, naturally release for 5 minutes. Remove bay leaves before serving.

4.95 from 401 votes

Nutrition Information

Serving: 1cup | Calories: 52 | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 268mg | Potassium: 646mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2650IU | Vitamin C: 55mg | Calcium: 49mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Vegetable Soup Recipe (18) Course Dinner, Lunch, Main Course, Soup

Vegetable Soup Recipe (19) Cuisine American

Vegetable Soup Recipe (20) Diet Vegetarian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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This is NOT medical advice. This recipe is provided for informational purposes and enjoymentonly. Eating this soup doesn’t guarantee weight loss. Before starting any weight loss program, be sure to consult your doctor.

NOTE: Nutritional information is auto-generated and is based on the quantities, amounts, and brands of products I used in this recipe. Actual amounts may vary based on your preparation and the products used. For informational purposes only, this is not medical information or advice.

Categories:

Healthy Recipes, Low Carb, Meatless Main Dishes,

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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FAQs

How do you make vegetable soup taste better? ›

Fresh lemon juice squeezed into the soup at the very end wakens up the broth. The soup won't taste lemony, just brightened and lively. Fresh herbs and fat from a dollop of prepared pesto stirred into each bowl before serving is a real treat.

What gives vegetable soup that depth of flavor? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

What is the secret ingredient for soup? ›

Worcestershire Sauce

Similar to the fish sauce, Worcestershire Sauce adds umami to soups and stocks. It's because of the anchovies in there. It doesn't taste like anchovies, just like good rich meatiness. Give it a whirl in Vegetable Soup or a Beef Stew.

What seasonings are good in vegetable soup? ›

The Best Spices for Vegetable Soup
  • Black Pepper – Probably the second most commonly used spice in your cabinet. ...
  • White Pepper – Slightly milder than black pepper. ...
  • Red Pepper Flakes – Use these alone or in conjunction with other peppers for a burst of flavor and heat.
  • Cayenne – For a deeper spice and heat.
Jul 11, 2023

What can I add to my soup to make it more flavorful? ›

You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on.

How to make soup really flavorful? ›

7 Easy Ways to Make Any Soup Better
  1. Brown or Sear the Meat.
  2. Roast the the Veggies.
  3. Mix up the Texture.
  4. Use Homemade Stock Whenever Possible.
  5. Put Your Cheese Rinds to Work.
  6. Perk up a Bland Soup With Simple Pantry Staples.
  7. Add Fresh Herbs or Dairy When Serving.
  8. Recipes Pictured.

How do you fix tasteless vegetable soup? ›

Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness. Add ingredients like mushrooms, tomatoes, soy sauce, miso, or seaweed to enhance the flavor of your soup. Use fresh herbs like parsley, cilantro, basil or thyme to add fresh flavor to your soup.

What thickens vegetable soup? ›

Mash beans, lentils, rice, or bread.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

What 2 ingredients are used to thicken the soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

What ingredient can be added to a soup to make it thicker and richer? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

What are the best vegetables to put in soup? ›

Veggies That Make Healthy, Tasty Soups
  • Cucumber. 1/14. This nutritious veggie is one of the ingredients in the cold soup called gazpacho. ...
  • Butternut Squash. 2/14. ...
  • Lentils. 3/14. ...
  • Broccoli. 4/14. ...
  • Potatoes. 5/14. ...
  • Mushrooms. 6/14. ...
  • Fresh Spring Peas. 7/14. ...
  • Dried Split Peas. 8/14.

What spices make vegetables taste better? ›

Spices like chile powder, curry, smoked paprika, cinnamon, cumin, and black pepper can do wonders for vegetables. And never forget the most important seasoning: salt (just remember to add a little bit at a time and keep tasting).

How do you add flavor to a bland vegetable soup? ›

Add ingredients like mushrooms, tomatoes, soy sauce, miso, or seaweed to enhance the flavor of your soup. Use fresh herbs like parsley, cilantro, basil or thyme to add fresh flavor to your soup.

How do you make vegetable soup not taste bland? ›

Use a good broth or stock: A high-quality vegetable or chicken broth will enhance the flavor. You can also make your own broth for an extra depth of taste. 3. Choose a variety of fresh vegetables: Use a mix of fresh, colorful vegetables like carrots, celery, bell peppers, and tomatoes to add both flavor and texture.

How to make vegetable broth taste good? ›

Add bright, fresh flavor to vegetable broth

To brighten any soup, stock, or broth, a splash of lemon juice or vinegar is always a good idea. A splash of white wine is never a bad thing either, but stay away from anything too oak-y, and simmer the broth for a few minutes to give the wine a chance to get comfortable.

Why does my homemade vegetable soup taste sweet? ›

Carrots and parsnips are probably the culprits . They are both naturally very high in sugar. Make up another volume of soup with out the carrots and parsnips and mix them together.

References

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