Vegetable Soup Recipe

 

Vegetable Soup Recipe

 

Alright, here’s the deal: this veggie soup is the kind of comfort food that doesn’t care what season it is. Rain, shine, snowstorm, or you’re just having a “meh” day—this soup gets it. It’s loaded with all sorts of colorful veggies, so you actually get to feel like a responsible adult while eating something that tastes awesome. Plus, you can basically toss in whatever’s dying a slow death in your crisper drawer. Who needs rules?

Why You’ll Actually Want This Soup

Honestly, it’s like a cheat code for getting your greens (and reds, and oranges, and whatever else you’ve got rolling around your fridge). It’s sweet, it's savory, it’s got that “I made something healthy” vibe without tasting like sadness. Total lifesaver for busy weeknights or when you just need to clean out the fridge before everything goes mushy.

 

Prep Time: 20-ish minutes

Cook Time: 30 to 40 minutes (depends on if you get distracted by TikTok)

Total Time: About an hour, give or take.

Feeds: 4-6 hungry people

Difficulty: Easy—like, seriously, a raccoon could probably pull it off

 

What You Need

·       2 tbsp olive oil (or whatever oil you like)

·       1 onion, chopped.

·       3 garlic cloves, minced (or more, be wild)

·       3 carrots, chopped.

·       2 celery stalks, chopped.

·       2 cups mixed veggies (zucchini, peppers, green beans- just fling ‘em in)

·       4 cups of veggie broth (boxed, homemade, doesn’t matter)

·       1 can diced tomatoes.

·       1 tsp dried thyme

·       Salt and pepper (don’t be shy)

·       Fresh parsley, chopped (if you wanna be fancy)

Stuff to Use

·       Big pot (the biggest one you’ve got)

·       Cutting board

·       Knife (obviously)

·       Measuring cups and spoons (or just eyeball it)

·       Wooden spoon (metal works too, nobody’s judging)

How To Make It

1. Chop for Everything

Cut up your onion, garlic, carrots, and celery. Try to keep ‘em all about the same size so you don’t bite into a massive carrot chunk later. Unless you’re into that.

 

2. Sauté Time

Heat up the olive oil in your big pot over medium. Toss in the onion, let it soften and a little see-through (5-ish minutes). Garlic goes in next-don’t burn it, just let it mingle for a minute.

 

3. Veggie Pile-Up

Carrots and celery jump in next. Stir them around for 5 minutes or so. Add whatever other veggies you’ve got. Give them a couple of minutes to get cozy.

 

4. Make It Soupy

Add the broth and the can of tomatoes (including the juice). Sprinkle in the thyme, salt, and pepper-taste as you go. Crank up the heat till it boils, then low and slow for 20-25 minutes. Do something else while it simmers. The house will start smelling amazing.

 

5. Taste Test & Serve

Check the seasoning, adjust if needed (taste is king). Ladle it into bowls, top with parsley if you’re feeling extra.

Macros (Rough Guess Per Bowl)

v  Calories: 100-150 

v  Protein: 2-3g 

v  Fat: 2-3g 

v  Carbs: 20-25g 

v  Look, it’s soup, not a protein shake- don’t expect it to bench press for you.

Extra Stuff

Crusty bread? Yes, please. Crackers? Sure. Want it heartier? Add beans, lentils, or leftover chicken. Play mad scientist with spices- curry powder, Italian seasoning, whatever. Got a slow cooker? Dump it all in after sautéing and let it go for a few hours.

Tips & Hacks

·       Use all the colorful veggies for major rainbow vibes.

·       Beans or shredded chicken = more filling.

·       Low-sodium broth if you’re watching the salt.

·       Go wild with spices. Chili flakes? Why not.

·       Lazy? Slow cook is your BFF.

FAQs (aka “I Have Questions”)

1. Can I freeze it? 

Totally. Stash it in the freezer for up to 3 months. Future, you will thank yourself.

2. Can I use frozen veggies? 

Yep. No judgment. Dump ‘em in, cook as usual.

3. How do I make it more filling? 

Beans, grains (like barley or rice), or some cooked chicken/turkey/whatever you’ve got.

4. Slow cooker method? 

Sauté the vegetables first, then toss it all in the slow cooker. Low for 3-4 hours. Go live your life.

5. How long will leftovers last? 

3 days in the fridge, in an airtight container. Bonus: it’s even better the next day.

6. Can I swap the veggies? 

Duh. Use what you like or whatever’s about to go bad. No veggie snobbery here.

 

Now go forth and soup! And hey, don’t forget to taste as you go—nobody likes bland soup.