This Vegetable Soup is what I make when the fridge looks bare but I still want something cosy, filling, and actually good. Not sad soup. Not watery veg floating in regret. This is the kind of soup that makes you feel like you have your life together, even if dinner is the only thing going right today.

It is hearty, flexible, and exactly what an easy homemade vegetable soup should be. You can clean out the crisper drawer, tweak it to whatever you have on hand, and end up with a big pot of comforting, chunky vegetable soup that tastes even better the next day. Basically, this is the vegetable soup recipe you keep coming back to.

Hot Vegetable soup in a large pot. - 1
  • What Makes This Vegetable Soup Work
  • Ingredients You Will Need (And Why They Matter)
  • Optional Add Ins
  • How To Make Vegetable Soup
  • Tips For Soup That Actually Tastes Good
  • Recipe FAQ’s
  • Vegetable Soup Low Carb Diet Recipe

What Makes This Vegetable Soup Work

  • Start With A Flavour Bomb Base: Instead of tossing everything straight into stock, this Vegetable Soup builds real depth first with sautéed aromatics and tomato paste, so the broth tastes rich and cooked in, not like hot veggie water.
  • Layer The Veg For Better Texture: This vegetable soup recipe staggers the cook time by using sturdy veg for the simmer and quicker veg later, so you get proper bites and a true chunky vegetable soup instead of one-soft-texture soup.
  • Use The Right Balance Of Broth And Body: This isn’t thin or watery. Potatoes and the natural starch from the veg give the soup a lightly thickened, cosy finish, which is exactly what you want from an easy homemade vegetable soup.
  • Make Every Spoonful Feel Like A Meal: This is built to be filling without needing cream or a million add-ons, so your Vegetable Soup actually satisfies and does not leave you hunting for snacks 20 minutes later.
  • Keep It Flexible Without Losing Flavour: The method is strong enough that swaps still work, meaning you can clean out the fridge and still get a vegetable soup recipe that tastes intentional, not accidental.

Ingredients You Will Need (And Why They Matter)

Flatlay image of labeled vegetable soup ingredients in glass bowls, including chopped onion, minced garlic, olive oil, spinach leaves, cayenne pepper, black pepper, beef bouillon powder, beef stock, chopped celery, green beans, cabbage wedges, cauliflower florets, sliced carrots, fresh parsley, salt, and lemon juice. - 2

This soup keeps things simple, but each ingredient has a job to do. You are not just throwing vegetables into a pot and hoping for the best.

  • Onions, celery, and carrots: The classic base for flavor and aroma
  • Zucchini, green beans, cauliflower, and cabbage: Bulk up the soup with vibrant, hearty vegetables
  • Spinach and parsley: Stirred in at the end for a fresh, leafy finish
  • Beef stock and bouillon: Rich, savory broth that ties everything together (chicken or vegetable broth works too)
  • Garlic, cayenne, salt, and pepper: Seasonings that bring warmth and depth

Note : Please see recipe card at the bottom for a full list of ingredients with measurements.

Optional Add Ins

This Vegetable Soup is solid as is, but these add-ins are here for when you want to stretch it, bulk it up, or give it a little extra something without losing what makes it good.

  • Pasta or Rice: Small pasta shapes or cooked rice turn this Vegetable Soup into a more filling, spoon-standing meal without overpowering the broth.
  • Parmesan Rind Boost: Dropping in a parmesan rind while the soup simmers adds deep savoury flavour that makes the broth taste slow-cooked and restaurant-worthy.
  • Pesto Swirl Finish: A spoonful of pesto stirred through at the end adds freshness and richness without needing cream or extra seasoning.
  • Lemon or Vinegar Lift: A small squeeze of lemon juice or splash of red wine vinegar right before serving wakes everything up and keeps the flavours balanced.

How To Make Vegetable Soup

Vegetable Soup - 3
  1. Sauté Base Vegetables: Heat olive oil in a large stockpot over medium-low heat. Add onion, carrots, and celery, and cook for about 8 minutes until they begin to soften. Stir in the garlic and cook for another 30 seconds.
Vegetable Soup - 4
  1. Add Remaining Vegetables: Stir in the zucchini and green beans and cook for 4 to 5 minutes, stirring occasionally. Add the cauliflower and cabbage leaves, and continue to cook until slightly softened.
Vegetable Soup - 5
  1. Simmer the Soup: Pour in the stock and simmer over high heat. Season with bouillon, cayenne, salt, and pepper. Reduce to low, cover, and cook for 20 minutes.
Vegetable Soup - 6
  1. Finish and Serve: Stir in spinach leaves until wilted. Remove from heat, then add parsley and lemon juice. Taste and adjust seasonings as needed before serving hot.

A warm bowl of vegetable soup pairs perfectly with dishes that offer texture and added flavor. For something hearty yet low carb, try it with Spinach and Ricotta Zucchini Cannelloni —cheesy, comforting, and packed with veggies.

Looking for something fresh and vibrant? Mediterranean Avocado Salmon Salad adds protein and creamy richness, while Grilled Chili Lime Chicken Fajita Salad brings bold, zesty flavors that complement the light broth of the soup beautifully.

Tips For Soup That Actually Tastes Good

  • Take your time sautéing the onion and garlic. This step builds flavour and makes a huge difference.
  • Cut your vegetables into similar sized chunks so everything cooks evenly.
  • Do not overcook the soup. You want tender vegetables, not ones that fall apart.
  • Taste and adjust seasoning near the end. Vegetable soups almost always need a little extra salt.
  • Let the soup sit for a few minutes before serving. Like most soups, it tastes even better after a short rest.

Yes! You can swap in any vegetables you like such as zucchini, broccoli, bell peppers, or spinach.

Warm it gently on the stove or in the microwave until heated through. Add a splash of broth or water if it’s too thick.

Definitely. They’re convenient and work just as well as fresh: just add them a little later so they don’t overcook.

Zoom in image of A ladle scooping vegetable soup from a large pot. - 7 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 8

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IngredientsUSMetric1x2x3x

  • ▢ 2 tablespoons olive oil
  • ▢ 2 onions chopped
  • ▢ 1/2 cup celery chopped
  • ▢ 2 medium carrots peeled and chopped
  • ▢ 6 cloves garlic finely chopped
  • ▢ 2 zucchini chopped
  • ▢ 10 oz green beans sliced into 1-inch pieces
  • ▢ 10 oz cauliflower florets
  • ▢ 4 cups cabbage leaves chopped, washed
  • ▢ 2 quarts low sodium beef stock chicken or vegetable broth may be used
  • ▢ 2 teaspoons beef bouillon powder chicken or vegetable may be used
  • ▢ 1 teaspoon cayenne pepper if desired – adjust to your heat preference
  • ▢ 1 teaspoon salt to season
  • ▢ 1/2 teaspoon ground pepper
  • ▢ 4 cups spinach leaves washed
  • ▢ 1/4 cup fresh parsley
  • ▢ 2 teaspoons lemon juice

Instructions

  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots and celery. Sauté until they begin to soften, about 8 minutes.
  • Add the garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Throw in the cauliflower and cabbage leaves. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and pepper.
  • Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 20 minutes. Add the spinach leaves and stir through until wilted.
  • Remove from heat and add the parsley and lemon juice.
  • Adjust seasonings. Serve immediately.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Top view of Vegetable Soup Low Carb Diet in a bowl - 9

Vegetable Soup Low Carb Diet

Ingredients

  • 2 tablespoons olive oil
  • 2 onions chopped
  • 1/2 cup celery chopped
  • 2 medium carrots peeled and chopped
  • 6 cloves garlic finely chopped
  • 2 zucchini chopped
  • 10 oz green beans sliced into 1-inch pieces
  • 10 oz cauliflower florets
  • 4 cups cabbage leaves chopped, washed
  • 2 quarts low sodium beef stock chicken or vegetable broth may be used
  • 2 teaspoons beef bouillon powder chicken or vegetable may be used
  • 1 teaspoon cayenne pepper if desired - adjust to your heat preference
  • 1 teaspoon salt to season
  • 1/2 teaspoon ground pepper
  • 4 cups spinach leaves washed
  • 1/4 cup fresh parsley
  • 2 teaspoons lemon juice

Instructions

  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots and celery. Sauté until they begin to soften, about 8 minutes.
  • Add the garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Throw in the cauliflower and cabbage leaves. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and pepper.
  • Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 20 minutes. Add the spinach leaves and stir through until wilted.
  • Remove from heat and add the parsley and lemon juice.
  • Adjust seasonings. Serve immediately.

Notes

Nutrition

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