Hearty Vegetable Soup (Printable)

Bright, savory broth loaded with seasonal vegetables and herbs for a nourishing, gluten-free main.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, chopped
06 - 2 medium potatoes, peeled and diced
07 - 1 zucchini, diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 cup corn kernels (fresh or frozen)
10 - 1 cup peeled and diced tomatoes (fresh or canned)
11 - 1 cup baby spinach leaves

→ Liquids & Seasonings

12 - 6 cups vegetable broth
13 - 1 teaspoon salt (or to taste)
14 - ½ teaspoon ground black pepper
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried basil
17 - 1 bay leaf
18 - 2 tablespoons chopped fresh parsley (for garnish)

# Steps:

01 - Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic; sauté until softened, about 3 minutes.
02 - Add carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.
03 - Stir in zucchini, green beans, corn, and tomatoes. Pour in the vegetable broth.
04 - Add salt, pepper, thyme, basil, and the bay leaf. Bring to a boil, then reduce to a simmer.
05 - Simmer uncovered for 25-30 minutes until all vegetables are tender.
06 - Add the spinach and cook for an additional 2 minutes until wilted. Remove and discard the bay leaf.
07 - Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped parsley. Serve hot.

# Expert Tips:

01 -
  • It uses whatever vegetables you have on hand so nothing goes to waste
  • The broth becomes incredibly rich without any cream or dairy
02 -
  • I once forgot to cut my vegetables uniformly and ended up with some mushy pieces and some crunchy ones in the same bowl
  • Adding salt gradually and tasting at the end changed everything because broths vary so much in sodium
03 -
  • Make a double batch because this soup actually tastes better the next day when all the flavors have had time to hang out together
  • If you have a parmesan rind sitting in your freezer, throw it in while simmering and fish it out before serving

Return