Vegetable Soup: Easy and Healthy

Vegetable soup is a versatile and nourishing dish that combines different vegetables, often with a broth or stock base. I usually toss in whatever vegetables I have, like carrots, potatoes, and green beans. You can make it chunky or blend it to a creamy texture.

The best part is that you can easily adjust the seasonings or veggies depending on what’s in season. It’s light, satisfying, healthy, and perfect for almost any meal.

The dish pairs wonderfully with grilled chicken, baked salmon, roast beef, or even a cheesy lasagna. Its mild and comforting flavor balances these rich dishes and adds a fresh note to the meal.

For a lighter spread, vegetable soup can be enjoyed with crusty garlic bread, a fresh Caesar salad, or a warm quinoa bowl. These combinations create a wholesome and filling dining experience that doesn’t feel too heavy.

Here’s how to make vegetable soup:

A cozy, affordable, and delicious vegetable soup perfect for holiday gatherings.

• Servings: 6
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes
• Calories: ~160 per serving
• Cuisine: American
• Course: Appetizer

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels, fresh or frozen
• 1 cup peas, fresh or frozen
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Optional: handful of chopped parsley

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic. Cook for 2–3 minutes until softened.
3. Add carrots, celery, and potatoes. Stir and cook for 5 minutes.
4. Add green beans, corn, peas, diced tomatoes, and vegetable broth.
5. Stir in thyme, oregano, bay leaf, salt, and pepper.
6. Bring the soup to a boil, then reduce heat and let simmer for 20–25 minutes until vegetables are tender.
7. Remove the bay leaf.
8. Taste and adjust seasoning. Stir in parsley if using.
9. Serve warm.

Nutrition (per serving)

• Calories: ~160
• Carbohydrates: ~28g
• Protein: ~4g
• Fat: ~4g
• Fiber: ~5g

Notes

• To make it cheaper, use frozen mixed vegetables.
• Add pasta or rice for a heartier version.
• This soup reheats and freezes extremely well.
• Perfect for prepping ahead for holiday meals.