Healthy Vegetable Soup Recipe
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Healthy Vegetable Soup Recipe

ByLily Carter
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I’m excited to share this Healthy Vegetable Soup Recipe with you because it’s one of those dishes that feels like a warm hug in a bowl. It’s simple, wholesome, and packs a punch with fresh veggies and comforting flavors that really hit the spot on a chilly day or when you need a light but satisfying meal. Plus, it’s incredibly easy to make, which means even busy weeknights can still bring a homemade touch you’ll be proud of.

What I love about this Healthy Vegetable Soup Recipe is how flexible it is—use whatever broth you have on hand and mix in your favorite veggies. It’s as hearty as it needs to be without feeling heavy, making it perfect for lunch, dinner, or even meal prep for the week. Once you try it, I’m confident it’ll become a staple in your kitchen too, just like it has in mine.

Ingredients You’ll Need

The ingredients for this soup come together effortlessly, creating a balanced and flavorful base that’s both nutritious and delicious. When you shop, try to pick fresh, crisp vegetables and a good-quality broth to really make this recipe sing.

  • Carrots: They add a subtle sweetness and a beautiful orange hue; slice them evenly for uniform cooking.
  • Onion: Provides a savory foundation that enhances every other flavor; yellow or white onions work great.
  • Garlic cloves: Minced garlic releases a fragrant punch—don’t skip it for that lovely aroma.
  • Green cabbage: Adds bulk and a gentle crunch; chop it finely so it softens nicely without overpowering.
  • Green beans: Bring a fresh, slightly crisp texture and pop of green—trim and cut them into bite-sized pieces.
  • Broth (vegetable, chicken, or beef): Choose your favorite base; I enjoy vegetable broth for a lighter feel, but chicken broth adds richness.
  • Tomato paste: Just a spoonful deepens the soup’s flavor with a subtle tang and color.
  • Worcestershire sauce: A couple of dashes bring complexity and a slight umami boost you might not expect but will love.
  • Canola oil: A neutral oil to sauté the veggies gently without masking flavors.
  • Dried basil: A classic herb that adds an earthy warmth.
  • Oregano: Complements the basil perfectly with a slightly peppery note.
  • Salt and pepper: Essential seasonings to bring everything together—adjust to your taste as you go.

Variations

I’ve played around with this Healthy Vegetable Soup Recipe quite a bit, and there’s plenty of room for you to make it your own. Feel free to toss in whatever vegetables you have on hand or adjust the herbs depending on your mood—flexibility is key here.

  • Adding potatoes or sweet potatoes: I love this variation when I want the soup to be more filling; it adds natural sweetness and heartiness.
  • Using kale or spinach: For a boost of greens, just add them near the end of cooking so they stay vibrant and tender.
  • Spicy kick: A pinch of red pepper flakes or a dash of hot sauce amps up the warmth and wakes up your taste buds.
  • Making it vegan or vegetarian: Stick with vegetable broth and you’re all set for a wholesome plant-based meal.
  • Protein boost: Stir in some cooked beans or shredded chicken after simmering for a more substantial bowl.

How to Make Healthy Vegetable Soup Recipe

Step 1: Sauté Your Aromatics Gently

Start by heating the canola oil over medium-low heat—it’s important not to rush this step to avoid burning. Toss in your sliced carrots, diced onion, and minced garlic, then stir occasionally until they soften and fill your kitchen with that irresistible savory scent. This usually takes about 5 minutes. The key here is gentle heat so the veggies release their natural sweetness without browning.

Step 2: Add Broth and Vegetables

Pour in your chosen broth and bring it to a gentle simmer. Then stir in the chopped green cabbage, green beans, tomato paste, and your dried herbs—basil and oregano—along with the Worcestershire sauce, salt, and pepper. Make sure everything is well combined; the tomato paste might take a moment to dissolve fully into the liquid, but that’s when all the flavors start marrying beautifully.

Step 3: Simmer and Let Flavors Meld

Turn up the heat to bring the soup to a boil, then immediately lower it to a gentle simmer. Cover the pot with a lid and let it cook for around 20 minutes. This simmering stage is crucial to soften the vegetables and deepen the flavors. I always give it a taste at the end and tweak salt and pepper as needed—you want it comforting but well-balanced.

Step 4: Serve Hot and Enjoy

Ladle your aromatic soup into bowls while it’s hot, and get ready for that satisfying first sip! I love serving mine with warm crusty bread for dipping—that extra touch just takes the experience up a notch and rounds out the meal beautifully.

How to Serve Healthy Vegetable Soup Recipe

The image shows several white bowls and fresh ingredients arranged on a white marbled surface. A large white bowl holds a quarter of a whole cabbage with tightly packed pale green and white layers. Another bowl contains finely chopped pale green and white cabbage. Fresh green beans lie next to the bowls, long and slender with a smooth texture. One bowl holds bright orange slices, each with a vibrant color and juicy texture. There is a bowl of rich, dark red chunky sauce, likely tomato-based, and a smaller bowl with a mix of white salt and dried green herbs. Another small bowl contains dark brown soy sauce. Whole garlic bulbs with white papery skin are placed near the bowls, completing the fresh ingredient setup. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle fresh chopped parsley or basil right on top—it brightens the soup and adds a pop of color. Sometimes, a dollop of plain Greek yogurt or a little shredded cheese (like Parmesan) makes it even more comforting without straying from the healthy vibe.

Side Dishes

Warm bread is my go-to—think crusty baguette or whole grain rolls. When I’m feeling extra cozy, I pair the soup with a simple green salad dressed lightly with lemon and olive oil for a fresh contrast.

Creative Ways to Present

For family dinners or casual get-togethers, I’ve served this soup in small, individual mason jars or rustic bowls with a sprinkle of toasted seeds on top for an unexpected crunch. It makes the meal feel a bit more special without any extra fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge where they keep beautifully for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day—perfect for quick lunches or easy dinners.

Freezing

This soup freezes like a dream. I portion it into freezer-safe containers or heavy-duty bags and lay them flat for quick thawing later. When I freeze it, I usually keep the textures a bit softer by avoiding adding delicate greens before freezing—those I add fresh when reheating.

Reheating

I gently reheat leftovers on the stovetop over medium-low heat, stirring occasionally to warm it evenly without breaking down the veggies too much. If it’s too thick, a splash of broth or water refreshes the consistency perfectly.

FAQs

  1. Can I use other vegetables in this Healthy Vegetable Soup Recipe?

    Absolutely! This recipe is very forgiving, so feel free to swap in or add any vegetables you love or have on hand like zucchini, bell peppers, or spinach. Just keep cooking times in mind—softer veggies like spinach go in near the end, while harder ones like potatoes need more time to cook through.

  2. Is this soup suitable for meal prepping?

    Yes! This Healthy Vegetable Soup Recipe holds up well in the fridge and tastes great reheated, making it ideal for meal prepping. Just store in airtight containers and reheat portions as needed throughout the week.

  3. Can I make this soup vegan?

    Definitely—simply use vegetable broth and ensure your Worcestershire sauce is vegan (some contain anchovies). You’ll still get all the delicious flavors without any animal products.

  4. How do I prevent the vegetables from becoming mushy?

    Keep your simmer at a gentle pace and stick to the recommended cooking times. Larger or tougher veggies take longer, but delicate greens or thinly sliced veggies should be added closer to the end to keep some texture.

  5. What can I use as a broth substitute if I don’t have any on hand?

    If you don’t have broth, you can make a quick substitute by dissolving bouillon cubes or granules in hot water. Alternatively, water with some extra seasoning (salt, herbs, and a splash of soy sauce) can work in a pinch.

Final Thoughts

This Healthy Vegetable Soup Recipe feels like a reliable friend in the kitchen—always ready to comfort with fresh flavors and nourishing goodness. I hope you enjoy making it as much as I do, whether it’s a quick weeknight supper or a cozy weekend project. Give it a go, and soon you’ll have a go-to recipe that warms your body and soul!

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Healthy Vegetable Soup Recipe

Healthy Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 88 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat
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Description

This Healthy Vegetable Soup is a light and flavorful broth-based soup packed with fresh vegetables such as carrots, cabbage, and green beans, enhanced by herbs and tomato paste. Perfect for a nourishing meal, it’s easy to prepare on the stovetop and ideal for those seeking a wholesome vegetable-packed dish.

Ingredients

Scale

Vegetables

  • ⅔ cup sliced carrots
  • ½ cup diced onion
  • 2 garlic cloves, minced
  • 1 ½ cups chopped green cabbage
  • ½ cup green beans

Liquids & Sauces

  • 3 cups broth (vegetable, chicken, or beef)
  • 2 tablespoons tomato paste
  • 2 dashes Worcestershire sauce
  • 1 tablespoon canola oil

Herbs & Spices

  • ½ teaspoon dried basil
  • ¼ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Sauté the Aromatics: In a large saucepan, heat 1 tablespoon of canola oil over medium-low heat. Add the sliced carrots, diced onion, and minced garlic. Cook gently, stirring occasionally, until the vegetables soften and release their flavors, approximately 5 minutes.
  2. Add Broth and Vegetables: Pour in 3 cups of your chosen broth. Add the chopped green cabbage, green beans, tomato paste, dried basil, oregano, Worcestershire sauce, salt, and pepper. Stir well to combine all the ingredients uniformly.
  3. Simmer the Soup: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the soup simmer gently for about 20 minutes. This slow simmer allows the vegetables to cook fully and the flavors to meld together. Taste and adjust the seasoning with additional salt and pepper if necessary.
  4. Serve: Ladle the hot soup into bowls and serve immediately. For added comfort, pair the soup with warm bread for dipping.

Notes

  • Use any broth according to your preference to adjust flavor—vegetable broth for vegetarian, chicken or beef for more richness.
  • For a thicker soup, add an extra tablespoon of tomato paste or blend a portion of the soup before serving.
  • Adjust seasoning towards the end of cooking to suit your taste.
  • Can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Serve with crusty bread or a side salad for a complete meal.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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