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+ servings
one bowl of vegetable soup
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5 from 3 votes

Healthy Homemade Vegetable Soup Recipe

Hearty and warm, this Homemade Healthy Vegetable Soup recipe is a nourishing and comforting bowl of fresh ingredients simmered in a rich broth. Easy veggie soup is full of bold flavors, perfect for lunch or dinner, and simply the best!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6
Calories: 181kcal
Author: Farrukh Aziz

Ingredients

  • 2 tablespoons Olive Oil
  • 1 cup Yellow Onion chopped
  • cup Celery chopped
  • 4 cloves Garlic pressed or minced
  • cups Potatoes diced small
  • 3 large Carrots diced small
  • ½ cup Green Beans chopped
  • 1 cup Mushrooms chopped
  • 3 tablespoons Tomato Paste
  • teaspoon Dried Basil and Oregano ¾ teaspoon of each
  • Salt and Pepper to taste
  • 6 cups Vegetable Stock I have used homemade
  • 3 Bay leaves
  • 1 cup Fresh or Frozen Green Peas
  • 1 cup Fresh or Frozen Sweet Corn
  • 1 15 oz Canned Chickpeas drained and rinsed well
  • ¼ cup Fresh Parsley chopped
  • ¼ teaspoon Red Pepper Flakes optional

Instructions

  • Heat good quality olive oil in a large pot or Dutch oven over meadium heat. Add chopped yellow onion, celery, garlic and cook for 5 minutes.
  • Add diced potatoes, carrots, green beans and chopped mushrooms. Cook for 5 minutes stirring occasionally.
  • Add tomato paste, dried herbs, salt and freshly ground pepper, stir and cook for 30 seconds.
  • Add stock/broth, bay leaves and bring it to a boil. Reduce the heat, cover and simmer for 15 minutes.
  • Stir in peas, corn, chickpeas, and cook for 5 minutes. Then, stir in chopped parsely, red pepper flakes (for spicy kick). Taste and season with more salt and pepper if needed.
  • Dish out in soup bowls (you can squeeze lemon for enhanced flavor) and serve hot with your favorite crusty bread (or croutons) on side.

Notes

Refrigerate the leftovers in an airtight container in the refrigerator for three to four days. When ready to reheat the soup, warm it in the microwave in a microwave-safe bowl or on the stovetop in a saucepan or pot.
Freeze any additional soup in freezer-safe bags or containers in the freezer for up to one month. Thaw the soup in the refrigerator overnight prior to reheating and warm thoroughly on the stovetop before serving.
  • Switch or add different veggies like broccoli florets, zucchini, sweet potatoes, spinach, kale, cabbage, cauliflower, or summer squash.
  • Use any kind of broth such as chicken or beef as long as you are not vegetarian or vegan.
  • Cook this soup with different beans including white beans, kidney beans, black-eyed peas, and lima beans.
  • Add different types of protein like tofu or meat such as beef, fish, or poultry.

Nutrition

Calories: 181kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1168mg | Potassium: 581mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6576IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 2mg