Why Make This Recipe

Making a hearty vegetable soup is a great way to enjoy the goodness of fresh vegetables. This recipe is easy to follow and results in a warm, nourishing dish perfect for any day of the week. It’s loaded with vitamins, minerals, and is suitable for various diets. Plus, it is a fantastic way to use up leftover veggies in your fridge.

How to Make Easy Hearty Vegetable Soup

Ingredients

2 tablespoons olive oil
1.5 cups yellow onion (diced)
1 cup carrots (sliced)
1 cup celery (sliced)
3 cloves garlic (minced)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
0.25 teaspoons red pepper flakes
2 cups russet potatoes (peeled and diced)
1.5 cups green beans (trimmed and chopped)
1.5 cups zucchini (diced)
28 ounces canned diced tomatoes (with juices)
8 cups vegetable broth (low-sodium)
2 leaves bay leaves
4 cups baby spinach (roughly chopped)
1 tablespoon lemon juice (fresh)
1.5 teaspoons kosher salt (to taste)
0.5 teaspoons black pepper (freshly ground)
0.25 cups fresh parsley (chopped, for serving)

Directions

Heat the olive oil in a large pot over medium heat.
Add the diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute.
Add the tomato paste, thyme, oregano, and red pepper flakes. Cook for 2 more minutes.
Add the diced potatoes, green beans, zucchini, diced tomatoes (with their juices), vegetable broth, and bay leaves. Bring to a boil.
Once it reaches a boil, reduce the heat to low. Let it simmer for about 25 minutes or until the vegetables are tender.
Stir in the baby spinach, lemon juice, salt, and black pepper. Cook until the spinach has wilted, about 2 minutes.
Remove the bay leaves before serving. Garnish with fresh parsley.

How to Serve Easy Hearty Vegetable Soup

Serve the soup hot, and enjoy it with a slice of crusty bread or over cooked grains like rice or quinoa. It also pairs well with a light salad for a complete meal.

How to Store Easy Hearty Vegetable Soup

Store any leftover soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. If freezing, consider leaving out the spinach, as it may change texture when thawed.

Tips to Make Easy Hearty Vegetable Soup

Feel free to add any of your favorite vegetables. This recipe is flexible and can accommodate what you have on hand.
For a richer flavor, consider adding some fresh herbs, like basil or parsley, towards the end of cooking.
If you like it spicier, you can add more red pepper flakes.

Variation

You can make this soup heartier by adding beans or lentils. Chickpeas or cannellini beans add protein and texture.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can be used in place of fresh ones. Just remember to adjust the cooking time as frozen veggies may cook faster.

Is this soup vegan?

Yes, this easy hearty vegetable soup is fully plant-based and vegan.

Can I make this soup in a slow cooker?

Absolutely! To make it in a slow cooker, sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours.

Enjoy your cooking and the wonderful flavors of this hearty vegetable soup!