• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Difficulty Level: Easy

Servings: 6 generous servings

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Ingredients

Vegetables

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 celery stalks, sliced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 zucchini, chopped
• 1 cup green beans, cut into 1-inch pieces
• 1 cup corn kernels
• 1 cup peas
• 1 can (14.5 ounces) diced tomatoes
• 2 cups shredded cabbage
• 2 cups spinach or kale

Broth

• 6 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt to taste
• Black pepper to taste

Optional Additions

• 1 can kidney beans
• 1 can cannellini beans
• 1 cup cooked pasta
• Fresh parsley
• Parmesan cheese
• Lemon wedges

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Kitchen Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups
• Measuring spoons
• Ladle

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Step-by-Step Instructions

Step 1: Prepare the Vegetables

Wash and chop all vegetables into similar-sized pieces so they cook evenly. Dice the onion, slice the carrots and celery, cube the potatoes, chop the zucchini, trim the green beans, and shred the cabbage.

Preparation Time: 20 minutes

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Step 2: Sauté the Aromatics

Heat olive oil in a large soup pot over medium heat (about 325°F/160°C if using an electric cooker).

Add:

• Onion
• Carrots
• Celery

Cook for 6–8 minutes, stirring occasionally until softened.

Add minced garlic and cook another 1 minute until fragrant.

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Step 3: Build the Flavor

Stir in:

• Tomato paste
• Italian seasoning
• Oregano
• Thyme

Cook for 2 minutes while stirring constantly.

This step caramelizes the tomato paste and intensifies the soup’s flavor.

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Step 4: Add the Broth

Pour in:

• Vegetable broth
• Diced tomatoes

Add:

• Potatoes
• Bay leaf

Bring everything to a gentle boil over medium-high heat (about 375°F/190°C).

Once boiling, reduce heat to low (around 200°F/95°C simmer).

Cover and simmer for 15 minutes.

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Step 5: Add Remaining Vegetables

Add:

• Green beans
• Zucchini
• Corn
• Cabbage

Continue simmering for another 10 minutes.

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Step 6: Finish the Soup

Stir in:

• Peas
• Spinach

Cook for 5 more minutes until the spinach wilts and all vegetables are tender.

Taste and season with salt and pepper.

Remove the bay leaf before serving.

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Cooking Temperature Guide

• Sauté vegetables: Medium Heat (325°F/160°C)
• Bring soup to boil: Medium-High Heat (375°F/190°C)
• Simmer soup: Low Heat (200°F/95°C)
• Final cooking: Gentle simmer

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Tips for Success

Don’t Overcook

Vegetables should remain slightly firm for the best texture.

Uniform Pieces

Cut vegetables into similar sizes for even cooking.

Layer Flavors

Cooking the herbs and tomato paste before adding liquid creates a deeper flavor.

Fresh Herbs

Fresh parsley added just before serving brightens the soup.

Adjust Thickness

For a thicker soup, mash a few cooked potatoes into the broth.

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Delicious Variations

Bean Vegetable Soup

Add:

• Kidney beans
• Chickpeas
• Cannellini beans

This increases protein and fiber.

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Pasta Vegetable Soup

Stir in cooked:

• Elbow macaroni
• Small shells
• Ditalini

Add just before serving.

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Rice Vegetable Soup

Mix in cooked brown or white rice for extra heartiness.

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Spicy Version

Add:

• Red pepper flakes
• Cayenne pepper
• Hot sauce

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Mediterranean Style

Include:

• Zucchini
• Chickpeas
• Fresh basil
• Lemon juice

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Garden Vegetable Soup

Use fresh seasonal vegetables like:

• Summer squash
• Bell peppers
• Tomatoes
• Fresh green beans

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Serving Suggestions

Serve alongside:

• Crusty artisan bread
• Garlic bread
• Dinner rolls
• Grilled cheese sandwich
• Fresh green salad
• Crackers
• Cornbread

Top each bowl with:

• Fresh parsley
• Parmesan cheese
• Black pepper
• Croutons
• Fresh basil

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Storage Instructions

Refrigerator

Store cooled soup in an airtight container for up to 5 days.

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Freezer

Freeze for up to 3 months.

Leave about one inch of space in containers because the soup expands as it freezes.

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Reheating

Stovetop:
Heat over medium-low for 10–15 minutes, stirring occasionally.

Microwave:
Heat in 1-minute intervals, stirring between each interval until hot.

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Make-Ahead Tips

Prepare all vegetables a day ahead and refrigerate them in sealed containers.

The soup tastes even better the next day as the flavors continue to develop.

If adding pasta or rice, cook and store it separately, then stir it into individual servings before reheating to prevent it from becoming overly soft.

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Common Mistakes to Avoid

• Boiling the soup too vigorously, which can make vegetables mushy.
• Overcooking spinach or kale, causing dull color and texture.
• Forgetting to remove the bay leaf before serving.
• Adding delicate vegetables too early.
• Under-seasoning the broth—taste and adjust before serving.

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Frequently Asked Questions

Can I use frozen vegetables?

Yes. Frozen peas, corn, green beans, and mixed vegetables work wonderfully and save preparation time.

Can I make this soup vegan?

Absolutely. Simply use vegetable broth and skip the Parmesan cheese garnish or use a dairy-free alternative.

Can I add protein?

Yes. Beans, lentils, tofu, shredded chicken, or cooked turkey all pair well with this soup.

Can I make it in a slow cooker?

Yes. Add all ingredients except spinach and peas to the slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours, then stir in the spinach and peas during the last 15 minutes of cooking.

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Nutrition Information (Per Serving)

Approximate values:

• Calories: 185
• Protein: 6 g
• Carbohydrates: 33 g
• Fat: 5 g
• Saturated Fat: 1 g
• Fiber: 8 g
• Sugar: 9 g
• Sodium: 520 mg (varies with broth)
• Potassium: 760 mg
• Vitamin A: 120% Daily Value
• Vitamin C: 65% Daily Value
• Calcium: 8% Daily Value
• Iron: 12% Daily Value