This classic vegetable soup is warm, comforting, and packed with colorful vegetables and rich flavor. It’s light yet filling, naturally healthy, and perfect for lunch, dinner, or meal prep. Simple ingredients, one pot, and pure comfort in every spoonful.
Ingredients (Serves 4–6)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 medium potato, diced
1 zucchini, sliced
1 cup green beans, chopped
1 can (14 oz / 400 g) diced tomatoes
6 cups vegetable broth (or water)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried thyme or oregano
1 bay leaf
1 cup cabbage or spinach (optional)
Fresh parsley for garnish (optional)
Instructions (Method)
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3–4 minutes until soft.
Add garlic and stir for 30 seconds until fragrant.
Add carrots, celery, and potato. Stir and cook for 5 minutes.
Pour in diced tomatoes and vegetable broth.
Add salt, pepper, thyme (or oregano), and bay leaf.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Add zucchini, green beans, and cabbage or spinach.
Simmer for another 10–15 minutes until vegetables are tender.
Remove bay leaf, taste, and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.
Serving Suggestions
Serve with crusty bread or toast
Add cooked pasta or rice to make it more filling
Sprinkle with grated Parmesan for extra flavor
If you want:
Vegan version
Potato-heavy
With chicken
Spicy or Mediterranean style
Just tell me