Easy Vegetable Soup

This easy vegetable soup recipe is highly adaptable and a great way to use up any vegetables you have on hand. My version is made with classics, like onion, garlic, celery, carrots, potatoes and canned tomatoes — with the addition of white beans and savoy cabbage. Making it a hearty and nourishing meal that’s 100% plant-based. Just the thing for cold nights or days when you’re craving something healthy yet comforting.

This is just the kind of soup I love to make since it uses simple pantry ingredients – vegetable broth, canned tomatoes, dried herbs, canned beans — plus vegetables that I almost always have on hand. The best thing is that you can easily adapt it by switching out vegetables for whatever is in season or whatever you already have in the fridge.

Vegetable options for this soup

Versatile by design, you can enjoy this soup using fall and winter produce. For the base, I use garlic, onion, carrots, celery and canned tomatoes. The rest can easily be played with. Try any these add-on vegetables:

• Sweet potatoes or regular potatoes, cut into cubes (1-1,5 cm)
• Hokkaido pumpkin or butternut squash (peeled), cut into cubes (1-1,5 cm)
• Cauliflower, cut into very small bite-sized pieces
• Green beans, trimmed and cut into bite-sized pieces (I like mine crisp-tender, so add them within the last 10-15 minutes of cooking time)
• Zucchini, chopped (also added near the end of the cooking time)
• Sweet corn kernels
• Fresh chopped greens such as kale, Swiss chard, or spinach

More ways to add variety to this vegetable soup recipe

Here are a few more easy ways to change it up beyond vegetables:

• Skip the white beans or trade then out for another type of bean. Butter beans are a fantastic choice. Or try something different, like black eyed peas. Or trade out the plant-based protein for shredded chicken breast.
• Use pasta to bulk up the soup instead of beans. Try your favorite type of short noodle or for something really hearty try adding tortellini.
• Add extra freshness or flavor by serving the bowl of soup with finely chopped parsley, a spoonful of pesto, or a sprinkle of parmesan cheese.

How to serve this vegetable soup

We love to enjoy the soup on its own, but you could easily pair it with some crusty bread or homemade focaccia for a heartier meal. Since this make a big of soup, we often have leftovers for a day or two (and frankly leftovers taste even better).

Looking for other vegetable soup inspiration?

Try one of these delicious soup recipes:

• Vegetable Barley Soup
• Minestrone Soup with Rice and White Beans
• Vegetable Loaded Detox Cure Soup

5 from 2 votes

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Vegetable Soup

This easy vegetable soup recipe is full of plant-based goodness. A nourishing and comforting bowl of soup with lots of vegetables and flavor. Very adaptable too!

Servings 4

Calories 317 kcal

Autor Elle

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 small yellow onions, finely diced
• 5 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots diced
• 1 1/2 teaspoons herbs de Provence or Italian seasoning
• 1 teaspoon sweet smoked paprika
• 1/2 teaspoon sea salt, plus more to taste
• freshly ground black pepper, to taste
• pinch of chilli flakes, adjust to taste
• 2 x 400 g cans peeled plum tomatoes
• 2 bay leaves
• 500 ml vegetable broth
• 500 ml water
• 500 g potatoes, peeled and 2 cm diced (5 medium)
• 1 x 400 g can cannellini beans, rinsed and drained
• 3-4 handfuls savoy cabbage, shredded very finely (about half a head)
• Freshly grated parmesan cheese, to serve (optional)

Method

1. In a Dutch oven or large, heavy bottomed pot, heat the oil over medium heat.

2. Add the diced onion. Sauté until starts to soften, about 5 minutes. Add garlic and cook for 2 minutes, stirring frequently.
3. Add the chopped celery and carrot. Sauté for another 5 minutes, stirring frequently.
4. Stir in herbs, smoked paprika, salt, pepper and chilli flakes. Add the canned tomatoes, and using the back of a wooden spoon to break up the tomatoes.
5. Add the broth and bay leaves. Increase heat to bring to a simmer, then reduce to medium, cover and simmer for 40-45 minutes, stirring every 15 minutes. If needed, add a little water.
6. Add the 2 cups (500 ml) water and the cubed potatoes. Bring the soup to a simmer, then continue cooking, covered for 10 minutes, until the potatoes can easily be pierced with a knife (al dente).
7. Uncover and add the shredded cabbage and white beans. Simmer, uncovered, for 5 minutes, until potatoes are tender and cabbage is no longer raw.
8. Taste and adjust the seasoning. Serve into bowls and sprinkle with parmesan, if desired. Enjoy!

Notes

• Instead of herbs de Provence or Italian seasoning, you can also use 2 fresh rosemary sprigs, leaves chopped finely (or 1 teaspoon dried) and 4 fresh thyme stalks, leaves picked (or 1/2 teaspoon dried)
• When reheating add more water if needed, as the cabbage will absorb liquid.

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