This easy Vegetable Soup is so nourishing, satisfying, and a good source of plant-based nutrients. Plus it's 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!
Customizing Your Vegetable Soup
This is such a versatile recipe. Here are a few ideas on some additions or substitutions to make it your own:
- Vegetables. The vegetables below are simply a guideline. Use your own favorites, or whatever is available or in season. Frozen vegetables work great too!
- Herbs. Try this with dried herbs (or even fresh herbs stirred in at the end for added flavor).
- Beans. A variety of beans like white beans, garbanzo, kidney beans, etc. would great stirred in for some plant-based protein and fiber.
- Quinoa, rice, pasta, or barley. Thicken it up with a little bit of quinoa, rice, pasta, or barley.
- Miso. I really enjoy adding 1-2 Tbsp. of white miso to soups at the end of cooking time.
Ultimate Vegetable Soup
Nourishing, satisfying, and a good source of plant-based nutrients. Plus simple to customize with your own favorite additions!
Print
Pin
Leave a Review
Servings: large bowls
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 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
This makes a very large batch so cut if half if desired.
Add dried herbs for more flavor (basil, oregano, parsley, etc.) or quinoa and beans.
Frozen veggies work great as “fillers” if you want to quickly and easily add more veggies without all the prep or if fresh produce isn’t available.
Vegetable soup also freezes wonderfully.
Nutrition Per Serving (Estimate)
Calories: 117kcalCarbohydrates: 25gProtein: 6gFat: 1gSaturated Fat: 1gPotassium: 668mgFiber: 6gSugar: 10gVitamin A: 4268IUVitamin C: 66mgCalcium: 72mgIron: 2mg
Did you make this recipe?Leave a star rating or comment below!
Sign up for email newsletter:Subscribe here
If you're enjoying this soup, also feel free to check out:
Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review and star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)
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!