There’s something undeniably comforting about a warm bowl of vegetable soup, isn’t there? When I think of cozy evenings or chilly afternoons, I can almost hear the gentle simmer of this quick vegetable soup bubbling away on the stove. It’s one of those recipes easy quick that not only fills your belly but also warms your heart. You can whip it up in no time, and it’s perfect for using up those veggies lingering in your fridge. The best part? It’s so flexible! You can toss in whatever you have on hand, making it a great way to clean out the pantry and keep things interesting. Plus, it’s a fantastic option for anyone looking to eat healthier without sacrificing flavor. Trust me, once you try this soup, it’ll become a go-to in your kitchen. So grab your pot, and let’s get cooking!
Ingredients List
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried thyme
- Salt and pepper to taste
Feel free to get creative! You can easily swap the olive oil for any vegetable oil you have on hand. If you don’t have green beans, other vegetables like zucchini, spinach, or even corn would work wonderfully too. Don’t hesitate to make this soup your own by adding any veggies you love or need to use up. The key here is to keep it simple and delicious!
How to Prepare Instructions
- First things first, grab a large pot and heat the olive oil over medium heat. You want it hot enough to sizzle a bit but not so hot that it smokes—just a gentle warmth.
- Once that’s ready, toss in the chopped onion, sliced carrots, and chopped celery. Let them cook for about 5 minutes. Stir them occasionally so they soften up a bit and their flavors meld together. You’ll start smelling those lovely aromas!
- Now, go ahead and add the minced garlic. Cook it for just one more minute. Be careful not to let it burn; it can turn bitter quickly, which we absolutely don’t want!
- Next, pour in the vegetable broth and the can of diced tomatoes with their juices. Stir everything together until it’s nicely combined. This is where the soup starts to come alive!
- Now it’s time to add the green beans and dried thyme. Season with salt and pepper to your taste. Remember, you can always add more later, so start with a little and adjust as you go.
- Bring the mixture to a boil. You’ll know it’s boiling when you see those big bubbles popping! Once it’s boiling, reduce the heat to a simmer. Let it simmer uncovered for about 20 minutes. This will help all those flavors blend beautifully—just keep an eye on it and give it a stir now and then.
- After 20 minutes, taste your soup. This is your moment to adjust the seasoning if you feel it needs a little more salt or pepper. It should be comforting and flavorful!
- Finally, serve it warm in your favorite bowls. You could even sprinkle some fresh herbs on top if you have them. Enjoy every spoonful!
Why You’ll Love This Recipe
- Quick preparation for busy days—ready in just 40 minutes!
- Comforting and warm, perfect for chilly evenings or a cozy lunch.
- Healthy ingredients packed with nutrients and fiber from fresh vegetables.
- Versatile and adaptable—use whatever veggies you have on hand!
- Great for meal prep; leftovers taste even better the next day.
- Kid-friendly and sure to please even the pickiest eaters.
Tips for Success
Making the best vegetable soup is all about using fresh ingredients and taking your time to let those flavors shine. Here are some handy tips to ensure your soup turns out perfectly every time!
- Ingredient Substitutions: Don’t hesitate to swap out veggies based on what you have. If you prefer a sweeter flavor, add some sweet potatoes or butternut squash. Leafy greens like spinach or kale can be tossed in during the last few minutes of cooking.
- Cooking Technique: Stir your soup occasionally while it simmers to prevent anything from sticking to the bottom of the pot. If you find your soup is too thick, just add a little more broth or water until you reach your desired consistency.
- Safety First: When chopping veggies, always use a sharp knife and a stable cutting board to prevent accidents. If you’re using canned ingredients, be careful of sharp edges when opening the cans.
- Flavor Boost: For an extra depth of flavor, consider adding a splash of soy sauce or a squeeze of lemon juice just before serving. It really brightens everything up!
Serving Suggestions
This comforting vegetable soup pairs beautifully with a variety of sides to create a complete meal. I love serving it with warm, crusty bread—there’s nothing quite like dipping a slice into the soup! A simple green salad with a light vinaigrette also complements the flavors wonderfully, adding a refreshing crunch. If you’re in the mood for something heartier, consider a grilled cheese sandwich; the gooey cheese is a delightful match with the soup. Whatever you choose, these sides will elevate your dining experience and make your meal even more satisfying!
Storage & Reheating Instructions
Storing your vegetable soup is super easy! Once it’s cooled down a bit, transfer any leftovers into an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to save it for longer, it freezes beautifully! Just make sure to use a freezer-safe container and leave a little space at the top, as it will expand when frozen.
When you’re ready to enjoy it again, simply thaw it overnight in the fridge. To reheat, pour the soup into a pot and warm it over medium heat, stirring occasionally until heated through. If it seems a bit thick, just add a splash of broth or water to get the perfect consistency. Enjoy your delicious soup with ease!
Nutritional Information
This quick vegetable soup is not only comforting but also a healthy choice! Here’s a rough estimate of the nutritional values per serving (1 cup):
- Calories: 150
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Sodium: 400mg
- Sugar: 4g
- Cholesterol: 0mg
These values may vary based on your specific ingredients, but this soup is generally low in calories and high in nutrients, making it perfect for a light yet filling meal!
FAQ Section
Can I use frozen vegetables?
Absolutely! Frozen vegetables are a great time-saver and work perfectly in this soup. Just toss them in as you would fresh ones, and they’ll cook through as the soup simmers.
How long can I store the soup?
You can keep your vegetable soup in the fridge for up to 4 days. If you want to enjoy it longer, it freezes wonderfully for up to 3 months! Just be sure to use airtight containers.
What if I don’t have vegetable broth?
No worries! You can use water instead, but I recommend adding some extra herbs or spices to enhance the flavor. A splash of soy sauce can also add depth.
Can I make it spicy?
Of course! If you like a bit of heat, consider adding red pepper flakes or a dash of hot sauce while it simmers. It’s a delightful way to kick things up a notch!
Is this soup vegan?
Yes! This vegetable soup is entirely vegan, making it a great option for anyone following a plant-based diet. Enjoy it guilt-free!
Delicious Vegetable Soup: 5 Comforting Recipes Easy Quick
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and comforting recipe for a quick vegetable soup that anyone can make.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute.
- Pour in the vegetable broth and diced tomatoes.
- Add the green beans and thyme. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Taste and adjust seasoning if needed.
- Serve warm and enjoy.
Notes
- You can substitute olive oil with any vegetable oil.
- Feel free to add any vegetables you like.
- For a heartier soup, add cooked beans or lentils.
- This soup can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: recipes easy quick
