This easy Ultimate Vegetable Soup is so nourishing, satisfying, and a great source of plant-based nutrients. Plus it is simple to customize with your own favorite additions! (Vegan, gluten-free, oil-free.)
This simple vegetable soup is so nourishing and a great source of plant-based nutrients.
I call it "ultimate" vegetable soup because any and all are welcome - the more the merrier!
You can easily customize it based on your own favorite vegetables or whatever is in season.
Note: This makes a large batch (we're soup monsters) so be sure to reduce or halve if desired!
Customizing
This is such a flexible recipe! Here are a few ideas to make it your own:
- Vegetables: The veggies below are simply a guideline. Use your own favorites, or whatever is available or in season. Frozen vegetables work great too! There's no need to thaw them before adding to the pot.
- Herbs: Try this with dried herbs to taste such as dried oregano, parsley, basil, or Italian seasonings. (Or you can even stir in fresh herbs towards the end of cook time for added flavor.)
- Beans: Add white beans, chickpeas, red kidney beans, pinto beans, etc. These are great stirred in for some plant-based protein and fiber. Plus they add some heartiness!
- Quinoa, rice, pasta, or barley: Thicken it up with your favorite grains. Try quinoa, brown rice, pasta, barley, etc. You can cook these separately, then stir them in towards the end of cooking time to prevent them from absorbing too much broth.
- Tomato paste: For a thicker, richer broth, add a couple tablespoons tomato paste.
- Miso: I really enjoy adding 1-2 tablespoons of white miso to soups at the end of cooking time. This adds a rich, salty, umami flavor.
Freezing note: Vegetable soups typically freeze great! Just be sure to let it cool completely before transferring to a freezer-safe container. It should keep for about 2 months, but use your best judgement.
For more inspiration, also browse all vegan soup recipes.
Ultimate Vegetable Soup
Ingredients
- 3-4 cloves garlic
- 1 yellow onion
- 1-2 medium carrots
- 1 zucchini
- 1 1/2 cups mushroom
- 1 1/2 cups cabbage (I love purple for color)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 1/2 cups cut green beans (can use frozen)
- 1 1/2 cups peas (can use frozen)
- 1 1/2 cups sweet corn (can use frozen)
- 2 cups fresh baby spinach
- 15 oz. can diced tomatoes (and/or fresh)
- 8 cups vegetable broth
- Salt to taste
Instructions
- Prepare veggies: Mince garlic. Dice onion, carrots, zucchini, and mushrooms. Roughly chop cabbage. Cut broccoli and cauliflower into small bite-sized pieces.
- In a large stockpot over medium-high heat, sauté onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
- Add garlic (and any dried herbs if using) and sauté 1 minute.
- Add broth, tomatoes with juice, and all veggies (except spinach).
- Increase heat and bring to a light boil.
- Reduce heat, cover, and simmer for 20-30 minutes or until vegetables are desired tenderness.
- Stir in spinach during last couple minutes of cooking time. Salt to taste.
Notes
Nutrition Per Serving (Estimate)
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TamI lowe
If we were to add quinoa or beans, what should the amounts be for each and do they need to be cooked first? Also, what type of mushrooms do you prefer? Thanks!
Kaitlin McGinn
Great questions. If adding quinoa, I'd start with about 1/2 cup uncooked quinoa (rinsed well). Add it with the broth, and it'll take about 15-20 minutes simmering to cook through.
If adding beans, you can simply add canned beans of your choice. I'd start with a 15 oz. can and go from there if you want more.
I pretty much love any & all mushrooms. White button, cremini, portobello, and shiitake are all fairly easy to find in the store, and any of them are lovely in this soup. Would love to hear what you come up with!
Deb
I'm making this soup this weekend but wondered if the purple cabbage alter the colour of the other veggies?
Kaitlin McGinn
The purple cabbage does alter the color of the broth & other veggies a bit after cooking. Feel free to use green cabbage if you'd like!
Debbie C
This sounds good! I will have to try it. When I make soup I like adding the zucchini at the end with the spinach, it gives it a nice slight crunch and doesn't get soggy.
Kaitlin | The Garden Grazer
Great tip!
Jennifer
Made this the other day and I was surprised at how tasty it is! No offense. It just looks like it would be boring and it's not! It's delicious! I feel so good getting all those veges in too! I'm on to making some more of your recipes! Thanks
Kaitlin | The Garden Grazer
Hey Jennifer! Awesome to hear you enjoyed it - thanks for sharing!
Makeupv
Hi - I'm about to try out this recipe. I'm excited to see how it turns out! The one thing I wondered about is the lack of seasoning - is the soup flavorful without (I assume yes from the great reviews!) and/or if I wanted to give it a flavor boost are there any specific spices or seasonings you would recommend? Thanks!
Kaitlin | The Garden Grazer
Hi! I find the veggies give it so much wonderful flavor, but if you're looking to play around with some herbs, basil is my favorite one to add (or parsley, oregano, thyme, etc.) Miso is also a great addition at the end!
Makeupv
I ended up throwing in some chopped fresh parsley and it was perfect! Making this again tomorrow. So good!
Kaitlin | The Garden Grazer
Perfect! Thanks for sharing!
Mom2for
Thanks for the recipe. My family loved it. I made it spicy by adding some red peppers and Tuscan seasoning.
Kaitlin | The Garden Grazer
Wonderful additions! Thanks for sharing your helpful feedback!
Jen Perantoni
I made this the other night. I kept out mushrooms, carrots, corn, and peas and added yellow squash. The meat eaters aka fiancé and friends asked for the recipe! It was so good and easy to make. I will be holding on to this recipe for chilly nights.
Kaitlin | The Garden Grazer
That sounds great, Jen!
Unknown
Hi there, any tips on how to freeze this? (in a zip lock, Tupperware, etc.?)
Kaitlin | The Garden Grazer
Hi! Freezer zip loc bags or Tupperware will work. Let the soup cool down beforehand. If using a zip loc bags, lay them flat to freeze, then once frozen you can move them around/organize as needed. To thaw, just move them to the refrigerator the night before!
Kathryn Hill
Thank you for the great recipe! Just made a big batch today!
Kaitlin | The Garden Grazer
So great! Hope you enjoyed.
Rischelle
Made this soup with vegetable stock instead of broth. Worked out great
Sondi Calondi
I have bought everything and am making this today! Question, how long is this good in the refrigerator if I don't want to freeze it? Adding ground beef as well for the husband.
Kaitlin | The Garden Grazer
Hope you two enjoy! I think the general rule for soups like this is about 5-7 days in the refrigerator, but of course use your best judgement.
Stephanie White
Made this for a second time! Have to say I'm only a good cook because I know my way around following a good recipe. Without one I don't even dare enter the kitchen! However, tonight I didn't even MEASURE the veggies this time!! Crazy right?! It was just so good the first time, I knew even I couldn't get this wrong! Big thanks for the recipe and boost in confidence.
Kaitlin | The Garden Grazer
That's so great!
Casey Vanzant
Could this be modified for the crock pot?
Kaitlin | The Garden Grazer
Hi Casey! I've never tried that, but I bet it would work beautifully. Maybe cook everything on low for about 4-5 hours? Would love to hear if you give it a try!