Easy Homemade Vegetable Soup
A hearty homemade vegetable soup made with onion, carrots, celery, potatoes, green beans, cabbage, zucchini, tomatoes, vegetable broth, and simple herbs. Fresh greens, parsley, and lemon juice finish the soup with a bright, fresh flavor.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American
6-quart Dutch oven or soup pot, chef's knife, cutting board, wooden spoon, ladle
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 large potato peeled and cubed
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 cup shredded cabbage
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 6 cups low-sodium vegetable broth
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 zucchini diced
- 1 cup fresh spinach or kale chopped, optional
- 1 tablespoon fresh parsley chopped, optional
- 1 tablespoon fresh lemon juice optional
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes until softened.
Add the garlic and cook for about 30 seconds.
Stir in the potato, green beans, cabbage, thyme, bay leaf, salt, and black pepper. Cook for 2–3 minutes.
Pour in the vegetable broth and diced tomatoes with their juices. Bring to a gentle boil.
Reduce the heat, partially cover, and simmer for about 15 minutes.
Add the zucchini and simmer for another 8–10 minutes, until the potatoes are tender and the zucchini is cooked but not mushy.
Stir in the spinach or kale and cook until wilted.
Remove the pot from the heat. Remove the bay leaf and stir in the parsley and lemon juice, if using.
Taste and adjust the salt and pepper before serving.
Use fresh or frozen vegetables depending on what you have available.
For strict gluten-free preparation, check packaged broth labels.
Refrigerate leftovers promptly and use within 3–4 days, or freeze portions for longer storage.