A nourishing hearty vegetable soup recipe filled with the freshest vegetables, kale, zucchini, carrots, tomato and more. This is my favorite vegetable soup recipe and is perfect for a simple healthy lunch, a quick and easy breakfast, or even a mid-day snack.
This post was originally published in 2014, it has been updated with new photos and written content.
If you were to ask me, any time of day, what I am craving 90% of the time I will tell you, “soup”. I find all soup deeply satisfying, nourishing, and tasty, but vegetable soup will always have my heart.
If you don't have a good vegetable soup recipe in your back pocket, things are about to change. This is THE best “back-pocket” vegetable soup recipe. Loaded with good for you veggies, a ton of flavor and spices, and finished with zesty lime juice and cilantro. I promise you will make this recipe a million times. Let's get to it!
WHAT VEGETABLES CAN YOU ADD TO VEGETABLE SOUP?
This is one of the things I love most about vegetable soup -versatility! You can really add just about any vegetables you have on hand. You can use frozen or fresh and can mix it up every time you make it.
The vegetables I used in this healthy vegetable soup are:
- carrots
- onions
- garlic
- celery
- zucchini
- tomato
- fresh corn
- kale
Other vegetables that would be great in this vegetable soup:
- green beans
- spinach
- yellow squash
- peas
- potatoes
- parsnips
- sweet potato
- fennel
- bell peppers
CAN I MAKE THIS VEGETABLE SOUP IN A SLOW COOKER?
Yes. First saute the carrot, onion, celery, and garlic for several minutes, then add all other ingredients (except kale and corn) and cook on low for 6 hours or high for 3 hours. Add kale and corn for the last 20-30 minutes.
CAN I MAKE THIS HOMEMADE VEGETABLE SOUP IN A PRESSURE COOKER/INSTANT POT?
I haven't tried, but I would love to know if you try and it works! Leave a comment below and let me know. If I were to make an educated guess, manual for 6-8 minutes should do the trick.
HOW TO MAKE VEGETABLE SOUP FLAVORFUL
Oh, friends, this is in fact the million-dollar question! I have had far too many bland soups in my life to count and I am not here for that!
Here are my best tips for s(ou)per flavorful soup!
- Saute carrot, onion, celery, and garlic in a good amount of olive oil first. You want every opportunity to bring out the flavor of the vegetables.
- Season at every step! Add salt. Add salt. Add salt. Did I mention, add salt? Seriously though, add salt.
- Use other dried spices to add more flavor! I love the combination of paprika, smoked paprika, and oregano.
- Use vegetable (or chicken) stock rather than water.
- Add a pinch of sugar, honey, or coconut palm sugar. This makes a huge difference! It is not 100% needed but just the tiniest bit (1 or 2 tsp) or sweetness can really amp up the flavor.
- Taste and adjust seasoning as you go. Add more dried spices, salt and pepper as needed.
- Finish with fresh herbs and citrus! Fresh cilantro and lime juice take this soup from good to GREAT! You can also use parsley.
CAN I FREEZE THIS HEALTHY SOUP?
Absolutely, I freeze it all the time and it works perfectly.
MORE VEGETARIAN SOUP RECIPES YOU WILL LOVE
Quick and Healthy Red Lentil Soup
Vegan “Cream” of Mushroom Soup
Maple Curry Butternut Squash Soup
I hope you love this Vegetable Soup Recipe. If you make it be sure to tag me @abrapappa on Instagram so I can see your masterpiece!
Vegetable Soup
Ingredients
- 2 tbsp of extra virgin olive oil
- 3 cloves garlic, chopped
- 1 large onion chooped
- 3 large carrots chopped
- 2 ribs celery chopped
- 1 large zucchini chopped
- 1 28 ounce diced tomato
- 4 cups vegetable stock
- 1 tbsp paprika
- 1/2 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp of coconut palm sugar
- 2 cups fresh corn kernels (frozen will also work)
- 2 cups kale, chopped
Toppings
- fresh chopped cilantro
- squeeze of fresh lime juice
Instructions
- In a large soup pot, over medium heat, saute garlic, onion, carrot, and celery until tender (about 7 minutes) stirring frequently. Add a generous pinch of salt and pepper.
- Add chopped zucchini, diced tomato, vegetable stock, dried spices, and coconut palm sugar. Stir to combine. Allow to come to a boil, reduce heat and simmer for 15 minutes
- Add corn and kale. Cook for an additional 5 minutes
- Serve in a beautiful bowl topped with a squeeze of lime juice and fresh chopped cilantro
Notes
- You can substitute just about any vegetables you like some additons that I've tried that work very well: green beans, yellow squash, spinach, fennel, parsnips, bell peppers, and sweet potato.
