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Classic Vegetable Soup Recipe (Healthy and Delicious!)

Classic Vegetable Soup

Welcome to our Soup Recipes Archives, where we bring you comforting and delicious recipes that nourish both body and soul. Today, we’re sharing a timeless classic: Vegetable Soup. This recipe is not only simple to make but is also packed with flavor and nutrients. Perfect for a chilly day or as a light meal, this soup will warm you from the inside out.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Classic Vegetable Soup
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 stalks celery chopped
  • 1 medium bell pepper diced
  • 1 medium zucchini diced
  • 1 cup green beans trimmed and cut into pieces
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14.5 oz)
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 2 cups fresh spinach
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Equipment

  • Large Pot or Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Wooden Spoon
  • Measuring Cup
  • Can Opener
  • Ladle

Method
 

  1. Step 1: In a large pot, heat 2 tablespoons of olive oil over medium heat. This will serve as the base for your soup and add a wonderful flavor.
  2. Step 2: Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. Stir occasionally to prevent burning.
  3. Step 3: Stir in the sliced carrots, chopped celery, and diced bell pepper. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
  4. Step 4: Add the diced zucchini and green beans to the pot. Continue to cook for an additional 3 minutes.
  5. Step 5: Pour in 4 cups of vegetable broth and the can of diced tomatoes with their juices. Stir well and bring the mixture to a boil.
  6. Step 6: Season with 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and salt and pepper to taste. Stir well.
  7. Step 7: Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes or until the vegetables are tender.
  8. Step 8: Stir in the fresh spinach and 1 tablespoon of lemon juice. Cook for another 2-3 minutes until the spinach is wilted.
  9. Step 9: Taste and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with fresh herbs if desired.

Notes

This Classic Vegetable Soup is incredibly adaptable! Feel free to swap in your favorite vegetables or use what you have on hand.