Experience the vibrant medley of tender vegetables in this easy vegetable soup. A harmonious blend of hearty potatoes, crisp green beans, and fresh greens mingles with aromatic thyme and hints of tomato for a dish that invites family and friends to share memorable moments around a satisfying bowl of pure, uncomplicated flavor.

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I recently whipped up this vegetable soup and it quickly became my go-to dish for fall and winter. I started by heating up 2 tablespoons olive oil in a large pot and sautéing 1 large chopped onion along with 3 minced garlic cloves for that savory base.

Next, I tossed in 3 diced carrots and 3 diced celery stalks, letting them soften before pouring in 4 cups of vegetable broth. I love the pop of flavor from 2 cups of diced tomatoes and added in 1 cup of cubed potatoes, 1 cup of green beans cut into 1 inch pieces, and 1 cup of peas to mix things up.

A sprinkle of 1 teaspoon dried thyme, a bay leaf, and some salt and pepper brought the whole dish together. This is one of those easy vegetable soup recipes that’s both light and delicious which makes it perfect for a simple dinner.

Enjoy and experiment with it too!

Why I Like this Recipe

I love this recipe because it’s really simple to make and I can usually find all the ingredients at home, which saves me a ton of time on busy days.
I’m also a big fan of how healthy it is—packed with a bunch of vegatables that make me feel good after a long day.
The mix of flavours like garlic, thyme, and that fresh veggie blend really comforts me, especially when it’s cold outside, and it makes me feel all warm inside.
I like that i can easily change things up, like tossing in some corn or using kale instead of spinach, so it never feels boring.

Ingredients

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Olive oil is a heart healthy fat that gives a smooth texture and rich flavor.
Onion adds a subtle sweet taste and fibers essential for a good crunch and aroma.
Garlic intensifies the dish with its bold taste and antioxidants helping boost health.
Carrots bring sweetness plus vitamins and fibers making every spoonful nutritious and bright.
Tomatoes deliver tangy notes, high vitamin C and lycopene, roping in freshness.
Potatoes add hearty carbs and texture while being comforting and affordable already.
Spinach or kale infuses vitamin K and iron, boosting colour and nutrients for flavor.
Bay leaf gives a subtle earthy nuance that deepens the broth in an unexpected way.

Ingredient Quantities

2 tablespoons olive oil

1 large chopped onion

3 cloves garlic, minced

3 carrots, peeled and diced

3 stalks celery, diced

4 cups vegetable broth

2 cups diced tomatoes (canned or fresh)

1 cup green beans, cut into 1 inch pieces

1 cup cubed potatoes

1 cup peas (frozen or fresh)

2 cups chopped spinach or kale

1 teaspoon dried thyme

1 bay leaf

Salt and pepper, to taste

Optional: 1/2 cup corn kernels

How to Make this

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1. Heat the olive oil in a big pot over medium heat, then add the chopped onion and cook until it’s soft, about 3-4 minutes.

2. Toss in the minced garlic and stir in for around another minute until it’s fragrant.

3. Add the carrots and celery into the pot and let it cook together for about 5 minutes, stirring occasionally.

4. Pour in the vegetable broth and diced tomatoes; give everything a good stir.

5. Add the green beans, potatoes and peas to the pot, making sure they all get submerged in the broth.

6. Stir in the chopped spinach or kale along with the dried thyme and bay leaf.

7. Bring the soup to a simmer then lower the heat and let it cook for about 20 minutes, or until the veggies are tender.

8. Season with salt and pepper to taste and if you’d like add the optional corn kernels in the last 5 minutes of cooking.

9. Give the soup a final stir, remove the bay leaf, and turn off the heat.

10. Let the soup sit for a few minutes before serving to allow all the flavors to blend together. Enjoy your hearty vegetable soup!

Equipment Needed

1. Large cooking pot
2. Stove
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon
7. Can opener (if using canned tomatoes)
8. Ladle for serving

FAQ

How long do I cook the soup for?

It usually takes about 30-35 minutes on medium heat, but check your veggies to see if they’re tender enough.

Can I swap out any of the vegetables listed?

Yep, you can use any veggies you have. Feel free to add zucchini or sweet potatoes if thats what you prefer.

What if I dont have dried thyme?

No worries, you can use any dried herb like rosemary or basil. Even a pinch of fresh herbs works well.

Is it okay to store leftovers?

Yeah, you can store it in an airtight container in the fridge for about 3 days. Just reheat slowly on the stove or in a microwave.

What should I do if the broth tastes too salty?

You can add more water or extra potatoes, they help absorb the salt and balance out the flavor.

Vegetable Soup Recipe (Seriously The Best!) Substitutions and Variations

If you dont have a large white onion, try using a red onion or even a shallot for a milder flavor
Fancy a garlic twist? You can substitute the 3 cloves minced garlic with about 1 teaspoon of garlic powder though it wont be as punchy
Out of carrots? Parsnips or a small amount of sweet potato work pretty well as a replacement
If you are short on celery, a few spears of fennel could offer a similar nice crunch but add a hint of licorice flavor
No vegetable broth? Use chicken broth if youre not on a vegetarian diet or another stock of your liking

Pro Tips

1. Try cookin the onions and garlic until they get a bit caramelized; that adds a sweet, deep flavor to the whole soup.
2. Make sure you cut all your veggies into similar sizes so they cook evenly and you dont end up with some mushy bits and some crunchier ones.
3. Taste as you go, especially with the salt and pepper, so you can adjust the seasoning gradually instead of adding too much at once.
4. Add the leafy greens like spinach or kale in the last few minutes of cookin, this way they keep a nice color and don’t lose all their nutrients.