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:
- fresh corn
Other vegetables that would be great in this vegetable soup:
- green beans
- yellow squash
- sweet potato
- 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:
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!
A nourishing hearty vegetable soup recipe filled with the freshest vegetables, kale, zucchini, carrots, tomato and more.
- 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
- fresh chopped cilantro
- squeeze of fresh lime juice
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
- 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.
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