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Bowl of hearty vegetable soup with fresh vegetables and herbs

Hearty Vegetable Soup

A comforting and nourishing soup packed with a rainbow of vegetables, perfect for chilly autumn evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil A good quality oil enhances the flavor of the vegetables.
  • 1 whole onion, diced This adds sweetness and depth.
  • 2 cloves garlic, minced Essential for that aromatic scent.
  • 4 cups vegetable broth Use low-sodium for a healthier option.
For the Vegetables
  • 2 whole carrots, chopped Their natural sweetness balances the dish.
  • 2 stalks celery, chopped Adds crunch and savory notes.
  • 1 whole bell pepper, diced Any color works just choose your favorite!
  • 1 whole zucchini, chopped A great source of moisture.
  • 1 cup green beans, trimmed and cut For added texture.
  • 1 can (15 oz) diced tomatoes Choose no-salt-added for a healthier option.
For Seasoning
  • 1 teaspoon dried thyme Invigorates the flavor.
  • 1 teaspoon dried basil Enhances the overall freshness.
  • to taste salt and pepper Essential for balance.
  • 1 whole bay leaf Infuses a subtle depth that ties all the flavors together.
Optional Add-ins
  • 1 cup cooked lentils or beans Boosts protein content and heartiness.
  • to taste chopped fresh parsley for garnish Brightens the dish.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent and fragrant.
  2. Stir in the minced garlic and cook for an additional minute, taking care not to let it brown.
  3. Add the carrots, celery, and bell pepper to the pot. Sauté these vegetables for about 5 more minutes until they begin to soften.
Cooking
  1. Pour in the vegetable broth and bring to a gentle boil.
  2. Once boiling, reduce the heat to low and add the diced zucchini, green beans, canned tomatoes (with their juice), thyme, basil, bay leaf, salt, and pepper. Stir until well mixed.
  3. Cover the pot and let the soup simmer for 20-25 minutes, or until all the vegetables are tender. Stir occasionally and check seasoning.
  4. If you wish to add lentils or beans for extra protein, mix them in during the last 5 minutes of cooking time.
  5. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.

Notes

Use seasonal vegetables: Feel free to swap in vegetables based on what's fresh and available. Consider adding kale, spinach, or squash. For a different flavor profile, use rosemary or oregano instead of thyme and basil. To make it creamy, add a splash of coconut milk or heavy cream for a richer mouthfeel. This soup is excellent for meal prep! Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.