Healthy Vegetable Soup Recipe tastes cozy, bright, and a little herby, with tender veggies in a rich tomato broth that feels like a hug in a bowl. It works for busy weeknights, meal prep fans, and anyone who wants a healthy dinner on the table in under an hour. I grew up with a pot of soup on the stove most Sundays, and this version became my go-to after years of tweaking.
Why Make This Healthy Vegetable Soup Recipe at Home
Homemade vegetable soup gives you full control over salt, spice, and texture, so every bowl fits your taste and your pantry. You load it with seasonal produce, leftover odds and ends, or freezer veggies and still get a satisfying, nutrient-packed meal.
You also stretch your grocery budget, since this recipe turns simple ingredients into a big pot of food that feeds a crowd or stocks your fridge for days. The flavor beats most canned soup by a mile, and your kitchen smells incredible while it simmers.
“This vegetable soup recipe tasted like something from a cozy café, and my whole family asked for seconds.” – Maria ★★★★★
Ingredients You Need
Vegetables
- 2 tablespoons olive oil (or avocado oil)
- 1 large yellow onion, diced
- 3 medium carrots, sliced into coins
- 2 ribs celery, sliced
- 1 red bell pepper, diced
- 2 cups green cabbage, thinly sliced
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- Use fresh or frozen; frozen works great and saves prep time.
- 1 cup frozen peas
- Any brand works; I often grab store-brand peas for budget-friendly sweetness.
- 1 cup corn kernels, fresh or frozen
Aromatics, herbs, and spices
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional but adds a nice kick)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 to 1½ teaspoons fine sea salt, plus more to taste
- ½ teaspoon black pepper
- ¼ to ½ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons chopped fresh parsley, for serving
- 1 tablespoon fresh lemon juice, to finish the soup
Tomato and broth base
- 1 can (14.5 ounces) diced tomatoes
- Fire-roasted tomatoes add deeper flavor; use them if you find them.
- 2 tablespoons tomato paste
- Tube tomato paste works well and stores easily in the fridge.
- 6 cups vegetable broth
- Use low-sodium broth so you control the salt. I like Better Than Bouillon vegetable base for a pantry shortcut.
Protein and starch options
- 1 can (15 ounces) cannellini beans or chickpeas, drained and rinsed
- ½ to ¾ cup small pasta, such as ditalini or elbow, or
- ¾ cup uncooked white rice or brown rice, rinsed, or
- 2 small potatoes, diced into ½-inch cubes
- Choose only one starch so the soup does not turn too thick.
Equipment list
- Large heavy-bottomed pot or Dutch oven (at least 5 to 6 quarts)
- Cutting board and sharp chef’s knife
- Wooden spoon or heat-safe spatula
- Ladle
- Measuring cups and spoons
Tips & Mistakes
- Chop vegetables in similar sizes so they cook evenly and stay tender, not mushy.
- Sauté onions, carrots, and celery long enough to soften and brown slightly, since that step builds deep flavor.
- Taste the broth before serving and adjust salt and acid with extra salt or lemon juice so the soup tastes bright, not flat.
- Add delicate veggies like peas, zucchini, and spinach near the end so they stay vibrant and do not overcook.
- Avoid boiling the soup hard; keep a gentle simmer so the broth stays clear and the veggies hold their shape.
- If you add pasta, cook it slightly under al dente in the soup or cook it separately and add it to bowls so it does not soak up all the broth.
- Use low-sodium broth and add salt gradually so you never oversalt the pot.
- Cool the soup in shallow containers before refrigerating so it stays safe and tastes fresh longer.
How to Make Healthy Vegetable Soup
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots; cook until soft, about 8 minutes. Stir in garlic, ginger, coriander, turmeric, smoked paprika, thyme, and oregano; cook 2 minutes, until aromatic. Season with salt and pepper.
Step 2: Build the tomato base
Stir in tomato paste and cook 1 to 2 minutes so it darkens slightly and tastes richer. Add diced tomatoes with their juices and scrape the bottom of the pot to lift any browned bits. Those browned bits carry a lot of flavor and make the broth taste like it simmered all afternoon.
Step 3: Add broth, sturdy veggies, and starch
Pour in vegetable broth and stir. Add celery, bell pepper, cabbage, green beans, bay leaf, and your chosen starch option such as rice, pasta, or potatoes. Bring the soup to a gentle boil, then lower the heat and keep a steady simmer.
Step 4: Simmer until tender
Simmer the soup for 20 to 25 minutes, stirring occasionally. Cook until the starch and sturdy vegetables turn tender but still hold their shape. If the soup thickens more than you like, add a splash of broth or water.
Step 5: Add beans and quick-cooking veggies
Stir in beans, zucchini, peas, and corn. Simmer 5 to 8 minutes, just until the zucchini softens and the peas heat through. Taste and adjust seasoning with more salt, pepper, or red pepper flakes.
Step 6: Finish and serve
Turn off the heat and stir in lemon juice and fresh parsley. Remove the bay leaf. Ladle the vegetable soup into bowls and serve hot with your favorite toppings.
Variations I’ve Tried
I often add a handful of chopped spinach or kale at the end for extra greens and color. You can swap the beans for lentils and simmer them with the broth for a heartier, thicker vegetable soup recipe. For a creamy version, stir in a splash of coconut milk or a spoonful of cashew cream at the end.
You can go Italian-style with extra garlic, basil, and a sprinkle of grated Parmesan on top. For a smoky twist, add a pinch more smoked paprika and some roasted red peppers. If you want a chunkier stew, cut the veggies larger and skip the pasta so the vegetables stay center stage.
How to Serve Vegetable Soup
Serve this vegetable soup recipe hot in big bowls with crusty bread, garlic toast, or simple buttered toast for dipping. Add toppings like grated Parmesan, extra parsley, a dollop of plain yogurt, or a drizzle of good olive oil. Pair it with a green salad or a grilled cheese sandwich for a full meal. Kids often enjoy it with crackers on the side so they can crumble them into the soup.
How to store
- Cool the soup to room temperature within 1 to 2 hours, then transfer it to airtight containers.
- Store in the fridge for up to 4 days; the flavors deepen and taste even better the next day.
- Freeze in portioned containers for up to 3 months, leaving a little space at the top for expansion.
- Reheat on the stove over medium heat, stirring often, and add a splash of broth or water if it thickened in the fridge.
- For quick lunches, reheat individual portions in the microwave in 1-minute bursts, stirring between each burst until hot.
Vegetable Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
- Stir in the minced garlic, sliced carrots, and sliced celery. Cook for another 3–4 minutes until the vegetables begin to soften.
- Add the red bell pepper, green beans, zucchini, peas, and corn. Stir to combine all the vegetables.
- Pour in the diced tomatoes with their juices and the vegetable broth. Add the dried thyme, dried oregano, bay leaf, black pepper, and salt to taste.
- Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 20–25 minutes, or until the vegetables are tender.
- Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
- Stir in the chopped fresh parsley just before serving, if using.
- Ladle the vegetable soup into bowls and serve hot.
Notes
Approximate per serving (1/6 of recipe): 140 calories; fat 5 g; saturated fat 1 g; carbohydrates 22 g; fiber 5 g; sugars 9 g; protein 4 g; sodium 520 mg. Values will vary based on specific ingredients, brands, and portion size.