🥕 Healthy Vegetable Soup Recipe

A delicious, light soup loaded with vegetables, beans, and a savory broth. This recipe is naturally vegetarian, gluten-free, and can be easily adapted to your taste!

⭐ Ingredients

For the Soup:

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 medium carrots, peeled and sliced

• 2 celery stalks, chopped

• 1 medium zucchini, chopped

• 1 cup green beans, chopped

• 1 cup sweet corn kernels (fresh, frozen, or canned)

• 1 can (14.5 oz) diced tomatoes (no added salt)

• 4 cups low-sodium vegetable broth

• 1 can (15 oz) cannellini beans (or any beans you like), drained and rinsed

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 bay leaf

• Salt and pepper, to taste

• 1–2 cups spinach or kale (optional, for added greens)

• Juice of 1 lemon (optional, for added brightness)

For the Garnish:

• Fresh parsley, chopped (optional)

• Grated Parmesan (optional, for non-vegan option)

🔪 Instructions

1. Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.

2. Add the chopped onion and garlic, sautéing for 3–4 minutes until fragrant and softened.

2. Add the Veggies

1. Add the carrots, celery, zucchini, green beans, and corn to the pot.

2. Stir and cook for about 5 minutes, allowing the vegetables to soften slightly.

3. Add the Broth & Seasonings

1. Pour in the diced tomatoes, vegetable broth, cannellini beans, thyme, oregano, and bay leaf.

2. Stir everything together and bring to a simmer.

4. Simmer the Soup

1. Reduce the heat and let the soup simmer for about 20–25 minutes until the vegetables are tender.

2. Season with salt and pepper to taste. If you like, add a bit of lemon juice for a burst of freshness.

5. Add Greens (Optional)

1. If using spinach or kale, stir it into the soup during the last 5 minutes of cooking. The greens will wilt and blend into the broth.

6. Serve

• Ladle the soup into bowls, and garnish with chopped parsley and grated Parmesan, if desired.

• Serve with whole-grain bread or a side salad for a complete meal.

🌟 Tips & Variations

✔ For Extra Protein:

Add some cooked chicken, turkey, or even tofu for more protein. You can also add more beans like kidney beans, chickpeas, or lentils.

✔ Swap the Veggies:

This recipe is super customizable—use whatever veggies you have on hand! You can swap out zucchini for yellow squash, or add parsnips, sweet potatoes, or bell peppers. The possibilities are endless.

✔ Make it Heartier:

For a heartier soup, add a cup of cooked quinoa, brown rice, or pasta in the last 10 minutes of cooking.

✔ Flavor Boosts:

Add a splash of balsamic vinegar, hot sauce, or a spoonful of pesto for a deeper flavor.

✔ Freezer-Friendly:

This soup freezes really well! Let it cool completely, then store in an airtight container for up to 3 months. Reheat gently on the stove when ready to serve.

❓ Q&A

Q: Can I use fresh tomatoes instead of canned?

A: Yes! If you have fresh tomatoes, you can chop them and use them instead of canned diced tomatoes. Just keep in mind that fresh tomatoes can be a little less tangy, so you might need to adjust the seasoning.

Q: Can I add potatoes to this soup?

A: Absolutely! Dice up a couple of medium potatoes and add them in at the same time as the carrots and celery. They will add heartiness and starch to the soup.

Q: Can I make this soup in a slow cooker?

A: Yes! Sauté the onion and garlic, then add everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the spinach or kale in the last 20 minutes of cooking.

Q: Is this soup vegan?

A: Yes, the soup is vegan if you skip the Parmesan garnish or use a dairy-free cheese. It’s naturally dairy-free and packed with plant-based protein from beans.