Why You’ll Love This Recipe

Versatile: Use any mix of vegetables you have on hand.
Healthy & nutrient-rich: Packed with vitamins, minerals, and fiber.
Quick & easy: Ready in about 35 minutes on the stovetop.
Meal-prep friendly: Keeps well and tastes even better the next day.
Adaptable: Make it vegan, vegetarian, or add beans for extra protein.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1–2 tablespoons olive oil
1 medium onion, diced (or substitute a large leek)
2 cups diced carrot (about 2 medium carrots)
2 cups diced celery (2 stalks)
4 cloves garlic, roughly chopped
1 tablespoon fresh thyme (or substitute 1 ½ teaspoons dried thyme, oregano, rosemary, or Italian seasoning)
5 cups vegetables of choice, chopped small (zucchini, green beans, peas, potatoes, tomatoes, cabbage, kale, corn, bell pepper, etc.)
4 cups vegetable, chicken, or beef stock (or bone broth)
2 cups water
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch cayenne pepper

For garnish:

1/4 cup fresh parsley or basil ribbons
1/2 teaspoon lemon juice or vinegar
Olive oil, gremolata, or grated pecorino cheese

directions

Heat olive oil in a large pot over medium heat. Sauté onion until golden and fragrant, about 5 minutes.
Add carrots, celery, garlic, and thyme. Cook for 7–8 minutes, stirring often. Add a splash of broth or lemon juice for brightness, if desired, and let it cook off.
Add longer-cooking vegetables, stock, water, salt, pepper, and bay leaves. Bring to a simmer, cover, and cook for 10–12 minutes, until carrots are tender.
Add quick-cooking vegetables (like spinach, corn, or kale) and cook for another 3–4 minutes.
Stir in fresh parsley. Taste and adjust seasoning with salt, pepper, lemon juice, or vinegar.
Serve hot, garnished with olive oil, gremolata, or cheese. Enjoy with crusty bread.

Servings and timing

Yield: About 8 cups (serves 6–8)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Add beans: White beans or chickpeas for extra protein.
Change the greens: Try spinach, kale, or Swiss chard.
Spice it up: Add red pepper flakes, smoked paprika, or chili powder.
Grain boost: Stir in cooked rice, barley, or quinoa.
Creamy version: Add a splash of cream or coconut milk at the end.

storage/reheating

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop or in the microwave until hot.

FAQs

Can I make this soup in an Instant Pot?

Yes! Pressure cook on high for 4 minutes, release manually, then add quick-cooking veggies and finish on sauté mode.

Can I make this soup vegan?

Absolutely—just use vegetable broth and omit cheese garnish.

What vegetables work best in this soup?

Carrots, celery, potatoes, zucchini, green beans, peas, cabbage, corn, and tomatoes all work beautifully.

Can I use frozen vegetables?

Yes, frozen corn, peas, or green beans are excellent. Add them in during the last few minutes of cooking.

How do I thicken the soup?

You can mash some of the potatoes in the pot or blend a cup of soup and stir it back in.

Do I need to use broth?

Yes, broth adds richness, but you can mix broth and water to stretch it.

How do I make the broth more flavorful?

Taste and adjust with more salt, herbs, or a squeeze of lemon juice or vinegar.

Can I add meat?

Yes, cooked shredded chicken, beef, or sausage can be added to make it heartier.

How long does this soup last in the fridge?

Up to 4 days in an airtight container.

Can I freeze it with potatoes in it?

Yes, though potatoes may soften a bit after thawing. If freezing, slightly undercook them for best texture.

Conclusion

This Best Vegetable Soup is a hearty, nourishing recipe you’ll turn to again and again. It’s endlessly customizable, quick to prepare, and makes the perfect cozy meal any time of year. Serve it with crusty bread, sprinkle on cheese, or brighten it with herbs for a delicious and satisfying dish that’s as wholesome as it is comforting.