Easy Vegetable Soup

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Packed with vibrant colors, garden-fresh flavors, and nourishing ingredients, this Easy Vegetable Soup is comfort in a bowl. Whether you’re craving something warm on a chilly evening or looking for a light lunch that won’t weigh you down, this soup delivers in both taste and nutrition. It’s loaded with tender carrots, potatoes, green beans, corn, peas, and tomatoes — all simmered in a rich, savory broth that makes every spoonful cozy and satisfying.

What makes this vegetable soup truly special is its versatility and simplicity. You can customize it with your favorite seasonal veggies or pantry staples. It’s a one-pot wonder that works for busy weeknights, meal prep Sundays, or when you need a wholesome reset meal. Plus, it’s vegan, gluten-free, and loved by kids and adults alike.

Why You’ll Love This Easy Vegetable Soup

• Hearty and Healthy: A guilt-free comfort food packed with fiber, vitamins, and minerals.
• Easy to Make: Minimal prep and one pot mean less cleanup.
• Customizable: Swap in your favorite vegetables or add beans, lentils, or pasta for variety.
• Perfect for Any Season: Light enough for spring and summer, warm enough for fall and winter.

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Preparation Phase & Tools to Use

To make the most of your Easy Vegetable Soup, having the right tools on hand makes the process quicker and smoother:

• Large Soup Pot or Dutch Oven: Essential for even cooking and allowing enough room for ingredients to simmer without spilling over.
• Sharp Chef’s Knife: A good knife ensures quick, uniform chopping which helps veggies cook evenly.
• Cutting Board: Choose a sturdy board for safe and efficient prep.
• Wooden Spoon or Ladle: Ideal for stirring without scratching your cookware.
• Measuring Cups and Spoons: Helps keep your ingredient ratios just right.

These basics are all you need to create a flavorful, hearty pot of soup with ease.

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Preparation Tips

Start by chopping all your vegetables roughly the same size to ensure even cooking. Sautéing the aromatics like onion and garlic before adding the broth layers in depth of flavor, so don’t skip this step. Use low-sodium vegetable broth to control salt levels, and add herbs like thyme or bay leaf for an earthy touch. If using frozen veggies, add them towards the end so they don’t overcook. Finally, let the soup rest for 10–15 minutes after cooking — it allows the flavors to meld beautifully.

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Ingredients for this Easy Vegetable Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 can (15 oz) diced tomatoes, with juice
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped (optional, for garnish)

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Step 1: Sauté the Aromatics

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, and cook for 3–4 minutes until translucent. Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally until the vegetables soften slightly.

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Step 2: Add the Base Vegetables

Add the cubed potatoes and green beans to the pot. Stir to combine with the aromatics. Cook for another 2–3 minutes to slightly soften the potatoes and develop flavor.

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Step 3: Pour in the Broth and Seasonings

Add the diced tomatoes (with juice), vegetable broth, thyme, basil, bay leaf, salt, and black pepper. Stir well to combine all ingredients. Bring the mixture to a boil over high heat.

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Step 4: Simmer the Soup

Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 20–25 minutes. The vegetables should become tender and the flavors melded together.

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Step 5: Add Corn and Peas

Remove the lid and stir in the corn and peas. Simmer uncovered for another 5–7 minutes. If you’re using frozen vegetables, this helps them warm through without overcooking.

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Step 6: Final Touch and Serve

Remove the bay leaf. Taste and adjust seasoning with more salt or pepper if needed. Garnish with fresh chopped parsley for a burst of freshness before serving.

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Notes

This Easy Vegetable Soup is highly adaptable, so don’t hesitate to use up what you have in your fridge or pantry. Zucchini, spinach, kale, or bell peppers all make great additions. For added protein, stir in a can of drained chickpeas or white beans. If you like a thicker soup, mash some of the cooked potatoes before serving. This dish also tastes better the next day as the flavors continue to develop.

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Watch Out for These Mistakes While Cooking

• Skipping the sauté: Starting with raw broth and vegetables can lead to a flat flavor. Always sauté your aromatics first.
• Overcooking vegetables: Add quicker-cooking veggies like peas and corn near the end to maintain their texture and nutrients.
• Too much salt too early: Season gradually, especially if using store-bought broth.
• Crowding the pot: Ensure your pot is large enough so everything cooks evenly without overflowing.
• Forgetting acidity: Tomatoes offer natural acidity that enhances the soup’s brightness. Don’t skip them!

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Storage Instructions

Let the soup cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 5 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave. The flavor deepens over time, making it even better the next day.

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Estimated Nutrition (per 1 1/2 cups serving)

• Calories: 150
• Carbohydrates: 25g
• Protein: 4g
• Fat: 5g
• Saturated Fat: 0.5g
• Fiber: 5g
• Sugar: 6g
• Sodium: 550mg
• Cholesterol: 0mg

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Frequently Asked Questions

What vegetables work best in this soup?

Root vegetables like carrots and potatoes hold up well. Green beans, corn, peas, and tomatoes add color and variety.

Can I add pasta or rice?

Yes, add small pasta shapes or cooked rice during the last 10 minutes of simmering. Adjust broth levels accordingly.

Is this soup vegan?

Absolutely. It contains no animal products and uses vegetable broth.

Can I use frozen vegetables?

Frozen veggies are convenient and work perfectly. Add them during the last 5–7 minutes to prevent overcooking.

What herbs can I use?

Thyme, basil, oregano, bay leaf, and even rosemary go well. Fresh parsley is great for garnish.

How can I make it spicy?

Add a pinch of red pepper flakes, chopped jalapeño, or a dash of hot sauce while cooking.

Can I use chicken broth instead of vegetable broth?

If you’re not vegan, yes. It adds a slightly richer flavor.

What can I serve with this soup?

Crusty bread, grilled cheese, or a side salad pair wonderfully with this soup.

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Conclusion

This Easy Vegetable Soup is more than just a healthy dish — it’s a warm hug in a bowl. With a flexible ingredient list and foolproof method, it’s perfect for beginners and seasoned home cooks alike. Make a big batch and enjoy it throughout the week, or freeze for later. With bold flavors, nourishing veggies, and a comforting broth, this soup is a timeless favorite worth mastering.

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