homemade vegetable soup recipe

Written BySheba G Updated On
homemade vegetable soup recipe
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The Best homemade vegetable soup recipe

I’ve been making this homemade vegetable soup recipe for years, and it’s a staple in our household. It’s a simple yet flavorful dish that’s perfect for any occasion, whether it’s a weeknight dinner or a weekend gathering with family and friends.

The best part about this recipe is that it’s incredibly versatile – you can use any combination of vegetables you like, and it’s also easily customizable to suit your dietary needs. I love how the sweetness of the carrots and the earthiness of the mushrooms complement each other, creating a rich and satisfying flavor profile.

My kids adore helping me chop the veggies and stirring the pot, making it a fun and engaging activity for them. As for me, I appreciate how this soup is not only delicious but also packed with nutrients – it’s a great way to get my family to eat their daily dose of veggies without complaining.

The key to this recipe is using a variety of colors and textures to create a visually appealing dish. You can serve it as is or add some crusty bread or crackers on the side for dipping in the broth.

One thing that sets this recipe apart from others is the way the flavors meld together after a good simmer – it’s like magic in a pot! The aroma that fills our kitchen is just incredible, and everyone looks forward to coming home to that familiar smell.

It’s become an integral part of our family tradition, and I’m so glad I can share it with all of you.

Homemade Vegetable Soup

Homemade Vegetable Soup

4.7 from 1215 votes

A hearty and comforting homemade vegetable soup packed with a variety of fresh vegetables. Perfect for a cozy meal.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

Vegetables

2 tbsp olive oil
1 medium onion
2 medium carrots
2 stalks celery
3 cloves garlic
1 medium zucchini
1 medium bell pepper
2 cups spinach
1 can diced tomatoes
1 can kidney beans
4 cups vegetable broth

Seasoning

1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add onion, carrots, and celery.
3Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4Add garlic, zucchini, and bell pepper to the pot.
5Cook for an additional 3-4 minutes, stirring frequently, until the garlic is fragrant and the vegetables are slightly tender.
6Stir in oregano, basil, salt, black pepper, and red pepper flakes.
7Cook for 1 minute, stirring constantly, until the spices are well combined and fragrant.
8Add diced tomatoes, kidney beans, and vegetable broth to the pot.
9Stir well to combine.
10Bring the soup to a boil over high heat.
11Once boiling, reduce the heat to low.
12Cover the pot and let the soup simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
13Stir in spinach and cook for an additional 2-3 minutes, until the spinach is wilted and incorporated into the soup.
14Taste and adjust seasoning if needed.
15Ladle the soup into bowls and serve hot.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 3.5g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 7g

📝Notes

Tips: You can add other vegetables like potatoes or sweet potatoes for extra heartiness.

Watch Video Of How Homemade Vegetable Soup Works

This homemade vegetable soup recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a weekend gathering with family and friends. It’s easy to make ahead of time and reheats beautifully for future meals.

One of my favorite things about this recipe is how well it freezes – simply portion out individual servings before storing in an airtight container for up to 2 months. When reheating frozen soup, be sure to add some fresh herbs or spices to give it an extra boost of flavor.

❓ Frequently Asked Questions About Vegetable Soup

What types of vegetables can I use in this recipe?

You can use any combination of vegetables you like, but some popular options include carrots, potatoes, onions, mushrooms, zucchini, bell peppers, and tomatoes.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time – simply let it cool completely before refrigerating or freezing. Reheat when needed.

How do I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Can I customize this recipe to suit my dietary needs?

Yes, you can customize this recipe to suit your dietary needs – simply substitute out any ingredients that don’t agree with you.

What if I don’t have all these vegetables on hand?

Don’t worry if you don’t have all these vegetables on hand – use what you have on hand or substitute with similar options.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker – simply brown the onions and garlic first before adding all the other ingredients.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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