Vegetable Soup
Looking for a healthy soup packed with good-for-you vegetables? Try this delicious Vegetable Soup with eight different vegetables!
You can’t go wrong with a big bowl of Vegetable Soup! I always feel like vegetable soup nourishes my body, mind, and soul. Give this recipe a try – you’ll love it!
Why You Will Love Vegetable Soup
Ingredients Needed for Vegetable Soup
Ingredient quantities for this homemade soup are located in the recipe card at the end of the post.
- Olive oil
- Red onion
- Garlic
- Red bell pepper
- Carrot
- Celery
- Parsley
- Oregano
- Thyme
- Salt
- Pepper
- Chicken stock or vegetable stock
- Diced tomatoes (canned)
- Cauliflower florets
- Chopped green beans (fresh or frozen; I like to use frozen Italian cut green beans)
- Bay leaves
Tools You Will Need for This Recipe
These are some of my favorite kitchen tools to use for this recipe!
How To Make Veggie Soup (Quick Overview)
The steps below are just a quick overview of how to make this easy vegetable soup. The full process in detail is located in the recipe card at the end of the post.
- To a soup pot (I use a 6qt dutch oven) on medium-low heat, add olive oil.
- When olive oil is heated, add chopped red onion and sauté until they start to turn translucent. Then add garlic and continue to cook until the onions are translucent and the garlic begins to brown.
- Add bell pepper, carrots, and celery to the pot. Stir everything together until fully combined, then sauté for two minutes.
- Next, add the parsley, oregano, thyme, salt, and pepper. Stir everything together until fully combined, then sauté for one minute.
- Then add stock, tomatoes, cauliflower, green beans, and bay leaves to the pot. Again thoroughly stir the mixture and bring it to a low boil.
- After it reaches a low boil, reduce the heat to a gentle simmer. Simmer the soup uncovered for 20 minutes while stirring occasionally.
- To serve, remove the bay leaves and add salt and pepper to taste.
Notes About Easy Homemade Vegetable Soup
Note or Tip
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Vegetable Soup
Ingredients
- 1/4 cup olive oil
- 1 medium red onion (chopped)
- 3 cloves garlic minced
- 1 large red bell pepper (chopped)
- 2 large carrots (chopped)
- 2 celery stalks (chopped)
- 1/2 tsp parsley
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 cups chicken stock or vegetable stock
- 14 1/2 oz can diced tomatoes
- 5 cups cauliflower florets (chopped)
- 2 cups chopped green beans (fresh or frozen; I used frozen Italian cut green beans)
- 2 bay leaves
Instructions
- To a soup pot (I use a 6qt dutch oven) on medium-low heat, add olive oil.
- When olive oil is heated, add chopped red onion and sauté until they start to turn translucent. Then add garlic and continue to cook until the onions are translucent and the garlic begins to brown.
- Add bell pepper, carrots, and celery to the pot. Stir everything together until fully combined, then sauté for two minutes.
- Next, add the parsley, oregano, thyme, salt, and pepper. Stir everything together until fully combined, then sauté for one minute.
- Then add chicken stock, tomatoes, cauliflower, green beans, and bay leaves to the pot. Again thoroughly stir the mixture and bring it to a low boil.
- After it reaches a low boil, reduce the heat to a gentle simmer. Simmer the soup uncovered for 20 minutes while stirring occasionally.
- To serve, remove the bay leaves and add salt and pepper to taste.
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
