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–+ servings
Bowl of easy vegetable soup with fresh ingredients and vibrant colors

Easy Vegetable Soup

A quick, comforting, and low-fuss light broth-based vegetable soup made with pantry staples and frozen veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 cup onion, chopped (yellow or white)
  • 2 medium carrots, chopped
  • 2 sticks celery, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth use low-sodium if you plan to salt later
  • 1 14.5 oz can diced tomatoes, with juices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
Vegetables
  • 2 cups mixed vegetables (green beans, peas, corn) fresh or frozen both work
  • 1 cup spinach or kale, roughly chopped swap for baby kale if preferred

Method
 

Preparation
  1. Warm a large pot over medium heat and add the olive oil.
  2. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened and slightly glossy.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and the canned diced tomatoes with their juices. Stir in the thyme, basil, and a pinch of salt and pepper.
  5. Bring the soup to a gentle boil, then lower the heat and simmer for 10 minutes so the flavors meld.
  6. Add the mixed vegetables and simmer for 5 to 7 minutes until tender but still retaining texture.
  7. Stir in the spinach or kale and cook just until wilted, about 1 to 2 minutes.
  8. Taste and adjust seasoning; serve hot.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 0.5gSodium: 300mgFiber: 5gSugar: 3g

Notes

Serve with a drizzle of olive oil and a grind of black pepper. It pairs well with crusty bread, toasted baguette slices, or a wedge of buttered cornbread for soaking up broth.

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