10 vegetable soup recipe
The Best 10 vegetable soup recipe
I love this recipe because it’s packed with nutrients. One bowl of it and you’re getting your daily serving of vitamins, fiber, and all those good things that keep you running smoothly. It’s great for anyone looking to eat healthier without feeling like they’re missing out on anything. Plus, it’s so customizable—swap out whatever veggies you have on hand, adjust the spices to taste, and it’ll still be delicious. I’ve made it with zucchini and carrots one day, then swapped in extra potatoes or sweet potatoes the next. It’s the kind of soup that feels like a hug in a bowl, and honestly, it’s the reason I still make it every week. My kids don’t even realize they’re eating their veggies—they just think it’s the best thing ever. And when you have company over, it’s the kind of dish that makes everyone feel welcome, warm, and satisfied. No one leaves hungry, and no one has to worry about leftovers piling up. It’s that good.
Hearty 10-Vegetable Soup
A nourishing and flavorful soup packed with ten different vegetables, perfect for a cozy meal. This vibrant dish is rich in vitamins and fiber, making it both delicious and wholesome.
🥘Ingredients
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup chopped cabbage
- 1 cup spinach, roughly chopped
- 6 cups vegetable broth (low-sodium if preferred)
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp lemon juice (optional, for brightness)
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until the onions become translucent. -
2
Add the garlic, thyme, oregano, salt, and black pepper. Stir and cook for 1 minute until fragrant. -
3
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil. -
4
Add the bell pepper, zucchini, green beans, corn, diced tomatoes, and cabbage. Reduce heat to medium-low and let it simmer for 20 minutes. -
5
Stir in the spinach and cook for an additional 5 minutes until wilted. -
6
Remove the bay leaf. Taste and adjust seasoning if needed. Stir in lemon juice if using. -
7
Ladle the soup into bowls and serve hot. Garnish with fresh herbs or a sprinkle of grated Parmesan if desired.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hearty 10-Vegetable Soup Works
❓ Frequently Asked Questions About Hearty 10-Vegetable Soup
What are the best vegetables to include in a nutritious 10-vegetable soup recipe?
The best vegetables for a balanced 10-vegetable soup include a mix of root vegetables (carrots, potatoes, parsnips), leafy greens (spinach, kale, or Swiss chard), cruciferous vegetables (broccoli, cauliflower), and other flavorful options like celery, onions, bell peppers, and zucchini. This variety ensures a rich nutrient profile with vitamins, minerals, and fiber.
How should I prepare the vegetable soup to ensure it’s flavorful and well-seasoned?
To create a flavorful vegetable soup, start by sautéing onions, garlic, and celery in olive oil until soft. Add aromatics like bay leaves, thyme, and a pinch of salt. Pour in vegetable or chicken broth, then add your chosen vegetables (cut into even-sized pieces for even cooking). Simmer uncovered for 20-30 minutes, stirring occasionally. Season with herbs like rosemary, black pepper, and a splash of vinegar or lemon juice at the end for brightness.
Can I make this soup in advance, and how should I store it?
Yes, you can prepare this soup in advance. Let it cool before storing in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth or water to prevent thickening. For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
What are some great ways to serve this vegetable soup alongside other dishes?
Serve the vegetable soup as a starter or light main course alongside crusty bread or warm crusty rolls for dipping. Pair it with grilled or roasted proteins like chicken, fish, or tofu for a heartier meal. For a complete meal, add a side salad with mixed greens, cherry tomatoes, and a light vinaigrette. You can also serve it with a simple side of roasted potatoes or a fresh green salad to balance flavors.
Is there a vegetarian or vegan version of this 10-vegetable soup, and how can I make it plant-based?
Absolutely! To make a vegan version, simply replace any animal-based broth with homemade vegetable broth or store-bought plant-based broth. Skip the addition of butter or dairy (like cheese or cream) and opt for vegan broth instead. For extra richness, blend in a splash of coconut milk or olive oil. You can also add nutritional yeast for a cheesy flavor without dairy.
