Classic Homemade Vegetable Soup
A comforting, nourishing soup made with simple vegetables—light, flavorful, and perfect for lunch or dinner. Great for meal prep and naturally budget-friendly.
Time & Yield
- Prep: 15 minutes
- Cook: 30–35 minutes
- Total: ~50 minutes
- Serves: 4–6
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 3 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme or oregano
- 1 bay leaf
- 6 cups vegetable broth (or water + bouillon)
- 1 cup chopped green beans (optional)
- ½ cup peas or corn (optional)
- 2 tbsp fresh parsley or coriander, chopped
- Lemon juice, to taste (optional but brightens flavor)
Instructions
- Sauté base: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Add aromatics: Stir in garlic, salt, pepper, thyme/oregano, and bay leaf. Cook 30 seconds until fragrant.
- Simmer: Add potatoes and vegetable broth. Bring to a boil, then reduce to a gentle simmer.
- Cook: Simmer 20–25 minutes, until potatoes are tender.
- Finish: Add green beans, peas, or corn (if using) and cook 5 more minutes.
- Serve: Remove bay leaf. Stir in fresh herbs and a squeeze of lemon if desired. Taste and adjust seasoning.
Nutrition Notes (approx. per serving)
- Calories: ~140–170
- Fat: ~6 g
- Carbs: ~22 g
- Fiber: ~4–5 g
- Protein: ~3 g
Low-calorie, hydrating, and naturally vegan.
Nut & Allergen Information
- Nuts: None in the base recipe.
- Dairy: Dairy-free.
- Gluten: Naturally gluten-free (verify broth/bouillon labels).
- Soy: Only if soy-based bouillon is used.
Nut-free tip: Avoid nut oils and check packaged broth for “may contain nuts” warnings if allergies are severe.
Variations & Add-Ins
- Protein boost: Add ½–1 cup cooked lentils, chickpeas, or white beans.
- Spicy: Add chili flakes or a dash of hot sauce.
- Tomato base: Stir in 1 cup crushed tomatoes for a richer soup.
- Herb swap: Dill or basil work beautifully.
- Low-carb: Reduce potatoes; add zucchini or cauliflower.
Q & A
Q: Can I make this ahead?
A: Yes! Keeps 4–5 days refrigerated in an airtight container.
Q: Can I freeze vegetable soup?
A: Absolutely. Freeze up to 2–3 months. Thaw overnight and reheat gently.
Q: Why is my soup bland?
A: Season in layers and finish with lemon or fresh herbs. A pinch more salt can make a big difference.
Q: Can I use frozen vegetables?
A: Yes—add them in the last 5–10 minutes so they don’t overcook.
Q: Is this good for weight loss?
A: Yes—it’s low-calorie, filling, and high in fiber. Great as a light meal or starter.
