Easy Vegetable Soup Recipe

I recently whipped up one of the best vegetable soup recipes ever. With extra virgin olive oil, garlic, yellow onion, red bell pepper, carrots, and spinach, this medley of diced tomatoes and vegetable broth radiates savory notes without feeling processed. I relish the satisfaction of fresh flavors in every spoonful.

I discovered this easy vegetable soup recipe a few years ago when i was trying to get my kids to eat more greens and it quickly became a meal staple at our house. I start off by heating 2 tbsp extra virgin olive oil in a big pot and add a chopped medium yellow onion along with 3 minced garlic cloves.

Then i toss in 3 sliced carrots, 2 chopped celery stalks and a diced red bell pepper so the flavors really begin to mingle. After that i pour in 4 cups of vegetable broth and a can of diced tomatoes with juices, stirring in 2 cubed potatoes, a cup of green beans and a cup of corn.

I finish with a cup of peas, 2 cups of spinach and a touch of dried basil, oregano and a bay leaf with salt and pepper to taste. I’ve made other recipes like Simple Veggie Soup Recipes and even Vegetable Soup With Vegetable Broth but this one is def a keeper.

Why I Like this Recipe

I really like this recipe because it’s super hearty and satisfies me every time i eat it. It’s filled with a bunch of veggies so i can sneak more nutrient goodness into my diet without even noticing. The instructions are pretty straightforward which makes it easy to whip up, and i love that i can tweak the seasoning to suit my taste. Lastly, it always reminds me of home-cooked meals that warm you from the inside out which is just overall comforting.

Ingredients

• Extra virgin olive oil provides healthy fats and rich fruity flavor that makes the broth feel smooth.
• Chopped yellow onion offers fiber and subtle sweetness which really deepens the overall taste.
• Minced garlic boosts flavor and its antioxidants help fight off colds sometimes.
• Carrots add a nice crunch, natural sweetness, and many essential vitamins for a healthy bite.
• Celery brings a fresh mild taste and extra fiber to make the soup more satisfying.
• Diced tomatoes add tanginess and richness, bursting with vitamin C and lycopene goodness.
• Spinach contributes vitamins and iron plus a green, fresh feel that lifts the dish.

Ingredient Quantities

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes with juices
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (frozen or fresh)
• 1 cup peas (frozen or fresh)
• 2 cups spinach, roughly chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste

How to Make this

1. Heat 2 tbsp of extra virgin olive oil in a big pot over medium heat. Add the chopped yellow onion and minced garlic and cook until the onions become soft and a little golden, about 3-4 minutes.

2. Toss in the sliced carrots, chopped celery, and diced red bell pepper. Stir them around for about 5 minutes until they get a little tender.

3. Pour in the 4 cups of vegetable broth and add the can of diced tomatoes with its juices, stirring everything well.

4. Now add the peeled and cubed potatoes along with the green beans that have been cut into 1-inch pieces.

5. Mix in the cup of corn kernels and a cup of peas, then add the dried basil, dried oregano, and the bay leaf.

6. Season with salt and pepper to taste and bring the soup to a simmer.

7. Lower the heat and let it cook, uncovered, for around 15-20 minutes or until the vegetables are nearly tender.

8. Stir in the 2 cups of chopped spinach, letting it cook for another 2-3 minutes until the spinach wilts.

9. Give your soup a good stir, taste, and adjust the seasonings if needed.

10. Remove the bay leaf, ladle the soup into bowls, and serve it hot. Enjoy your hearty bowl of veggie soup!

Equipment Needed

1. Big pot
2. Stove
3. Cutting board
4. Kitchen knife
5. Measuring cups and spoons
6. Can opener
7. Stirring spoon
8. Ladle

FAQ

Easy Vegetable Soup Recipe Substitutions and Variations

• Extra virgin olive oil: If you’re out, you can use vegetable oil or canola oil instead. They’ll work just fine in the soup.
• Yellow onion: Sometimes red or white onions can do the trick and still add the flavor you need.
• Garlic cloves: If you dont have fresh garlic, try using garlic powder. Use about 1/4 teaspoon per clove.
• Red bell pepper: You can swap it with a green or yellow bell pepper if that’s what you have available.
• Celery: In a pinch you might use diced fennel or even chopped zucchini to add a little crunch and flavor.

Pro Tips

1. Make sure to chop your veggies into similar sizes so that they cook evenly. It can really help with the texture if every piece is about the same size.
2. I found that letting the onions and garlic cook a little longer helps build a deeper flavor, so don’t rush this step even if youre impatient.
3. To get a thicker soup, try simmering it uncovered for part of the cooking time. This lets some of the liquid evaporate, making the broth richer.
4. Lastly, if you like a fresher flavor, consider adding some fresh herbs near the end instead of the dried ones. It really brightens up the soup and makes it taste homemade.