Description

There’s nothing more comforting than a steaming bowl of vegetable soup made from simple, wholesome ingredients. This classic vegetable medley soup brings together a variety of fresh vegetables simmered in a flavorful broth, creating a nourishing dish that’s perfect for any season. Whether you’re looking for a cozy weeknight dinner or a healthy meal-prep option, this soup delivers warmth, nutrition, and comfort in every spoonful.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into bite-sized pieces
1 medium potato, peeled and cubed
1 red bell pepper, diced
1 cup corn kernels (fresh, frozen, or canned)
1 cup peas (fresh or frozen)
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened and aromatic.
Stir in potato, zucchini, green beans, and bell pepper. Cook for 3–4 minutes to allow the vegetables to absorb flavor.
Add diced tomatoes with their juices, along with thyme, basil, bay leaf, salt, and black pepper. Stir well.
Pour in vegetable broth and bring to a gentle boil. Reduce heat to a simmer, cover, and cook for 20–25 minutes until potatoes are tender.
Add corn, peas, and any optional greens such as spinach or kale. Simmer for 5–7 minutes until peas and corn are heated through and greens have wilted.
Remove bay leaf, taste the soup, and adjust seasoning with extra salt, pepper, or a squeeze of lemon juice if desired.
Ladle soup into bowls, garnish with parsley, and serve with crusty bread or crackers.

Notes

For extra flavor, roast some vegetables before adding them to the soup.
If adding pasta or rice, cook separately and add when serving to avoid soaking up too much broth.
Soup tastes even better the next day as the flavors deepen.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes