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Easy Hearty Vegetable Soup Recipes

Easy Hearty Vegetable Soup Recipes

This easy, one-pot vegetable soup is hearty, nourishing, and full of bright flavor. Packed with seasonal veggies and ready in under an hour, it’s perfect for cozy weeknights or make-ahead lunches.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 tablespoons olive oil
  • 1.5 cups yellow onion diced
  • 1 cups carrots sliced
  • 1 cups celery sliced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoons dried thyme
  • 1 teaspoons dried oregano
  • 0.25 teaspoons red pepper flakes
  • 2 cups russet potatoes peeled and diced
  • 1.5 cups green beans trimmed and chopped
  • 1.5 cups zucchini diced
  • 28 ounces canned diced tomatoes with juices
  • 8 cups vegetable broth low-sodium
  • 2 leaves bay leaves
  • 4 cups baby spinach roughly chopped
  • 1 tablespoons lemon juice fresh
  • 1.5 teaspoons kosher salt to taste
  • 0.5 teaspoons black pepper freshly ground
  • 0.25 cups fresh parsley chopped, for serving

Instructions

Preparation Steps

  • Prep all vegetables so they’re ready to go: dice onion, slice carrots and celery, mince garlic, dice potatoes and zucchini, and chop green beans and spinach.
  • Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened and fragrant, about 5 to 7 minutes.
  • Stir in garlic, tomato paste, dried thyme, dried oregano, and red pepper flakes. Cook until the tomato paste darkens slightly and the spices are aromatic, about 1 minute.
  • Add potatoes, green beans, and zucchini. Toss to coat with the aromatics for 1 to 2 minutes.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Add bay leaves and bring to a boil.
  • Reduce heat to a gentle simmer, partially cover, and cook until the potatoes and green beans are tender, about 20 to 25 minutes.
  • Stir in spinach and lemon juice. Season with kosher salt and black pepper. Simmer 2 to 3 minutes until the spinach wilts.
  • Remove bay leaves. Taste and adjust seasoning, then ladle into bowls and finish with chopped fresh parsley.

Notes

Make it your own: swap in corn, peas, or cabbage; add a can of beans for extra protein; or stir in small pasta during the last 10 minutes (add more broth as needed). This soup keeps well and tastes even better the next day.