Vegetable Soup Recipe

Looking for a hearty, low-calorie, and nutritious meal? This vegetable soup recipe is packed with fresh vegetables, full of flavor, and easy to make. Perfect for lunch, dinner, or as a starter, it’s naturally low in fat and calories while providing fiber and essential vitamins. With just 40 minutes from start to finish, this recipe makes 12 servings, ideal for families or meal prep.

Ingredients

• 1 teaspoon olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage (approximately ¼ head)
• 1 cup diced carrot
• 1 cup green beans, cut into 1-inch pieces
• 2 bell peppers (red, yellow, or green), chopped
• 2 cups cauliflower florets or broccoli florets
• 28 ounces canned diced tomatoes with juices (1 can)
• 6 cups reduced sodium beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried basil
• Black pepper to taste
• 2 cups sliced zucchini

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic; cook until slightly softened, about 3 minutes.
3. Add cabbage, carrots, and green beans; cook an additional 5 minutes.
4. Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, thyme, basil, and black pepper.
5. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes.
6. Add zucchini and simmer for another 5 minutes or until all vegetables are tender.
7. Remove bay leaves before serving.

Serving and Storage Tips

• Serve hot as a light lunch, side dish, or appetizer.
• Store in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 3 months in freezer-safe containers.
• Reheat on stovetop or microwave before serving.

Variations

1. Add cannellini or chickpeas for extra protein.
2. Substitute vegetable broth for a vegetarian version.
3. Add sweet potatoes or butternut squash for a slightly sweet flavor.
4. Mix in cooked pasta, rice, or quinoa for a heartier soup.
5. Include kale or spinach for extra greens.
6. Use different seasonal vegetables like zucchini, parsnips, or peas.
7. Spice it up with red pepper flakes or chili powder.
8. Add fresh herbs like parsley, cilantro, or dill before serving.
9. Use coconut milk for a creamy variation.
10. Include mushrooms for umami flavor.
11. Add a splash of lemon juice for brightness.
12. Toss in cooked beans and diced tomatoes for a minestrone-style soup.
13. Garnish with grated Parmesan cheese.
14. Roast the vegetables first for a deeper flavor.
15. Blend half the soup for a creamy texture while keeping some chunks for bite.

FAQs

1. Can I make this soup vegetarian?
   Yes, replace beef broth with vegetable broth.
2. Can I use frozen vegetables?
   Absolutely! Just adjust cooking time slightly to ensure they are tender.
3. How long does this soup last in the fridge?
   Up to 4 days in an airtight container.
4. Can I freeze this soup?
   Yes, for up to 3 months.
5. Can I add pasta or rice?
   Yes, cooked pasta, rice, or quinoa can make it more filling.
6. Can I use fresh herbs?
   Yes, add fresh parsley, cilantro, or dill at the end for freshness.
7. Is this soup low in calories?
   Yes, it’s naturally low in calories and fat.
8. Can I make it spicy?
   Yes, add red pepper flakes, cayenne, or chili powder to taste.
9. Can I use chicken broth instead of beef broth?
   Yes, chicken broth works well as a substitute.
10. Can I double the recipe?
    Yes, it scales easily for larger batches.

This vegetable soup recipe is simple, nutritious, and endlessly customizable. Whether you want a light, healthy meal or a hearty, filling soup, this recipe delivers both flavor and comfort. Perfect for meal prep, family dinners, or as a starter, it’s a versatile recipe you’ll return to again and again.

Print