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Bowl of easy vegetable soup with colorful fresh vegetables and herbs

Easy Vegetable Soup

A warm and nourishing dish perfect for chilly evenings, this easy vegetable soup is quick to prepare, budget-friendly, and packed with nutrients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 medium bell pepper, diced
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14.5 oz)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste salt and pepper
For the greens and garnish
  • 2 cups spinach or kale Can substitute with other greens
  • ¼ cup fresh parsley, chopped For garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and minced garlic; sauté until the onion is translucent, about 3-4 minutes.
  3. Stir in the sliced carrots, chopped celery, and diced bell pepper; cook for about 5 minutes until they soften slightly.
Cooking
  1. Pour in the vegetable broth and canned diced tomatoes, along with the dried thyme, dried basil, salt, and pepper.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
  3. Stir in the spinach or kale, cooking for an additional 5 minutes until wilted.
  4. Serve hot, garnished with chopped parsley.

Notes

To store, keep in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat to a safe temperature of 165°F. For creamier texture, consider blending the soup after cooking.