A classic vegetable soup is one of the easiest, healthiest soups you can make. It’s packed with vegetables, naturally low in fat, and very customizable.
Hearty Vegetable Soup
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
6–8
Ingredients
Base
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2 tablespoons olive oil
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
Vegetables
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2 medium potatoes, diced
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1 zucchini, chopped
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1 cup green beans, cut into 1-inch pieces
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1 cup corn (fresh, frozen, or canned)
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1 (14.5 oz) can diced tomatoes, undrained
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1 cup cabbage, shredded (optional)
Broth & Seasonings
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6 cups vegetable broth
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 bay leaf
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1 teaspoon salt (or to taste)
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½ teaspoon black pepper
Finish
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1 cup frozen peas
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2 tablespoons chopped fresh parsley
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1 tablespoon lemon juice (optional)
Instructions
Sauté the vegetables
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Heat olive oil in a large soup pot over medium heat.
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Add onion, carrots, and celery.
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Cook for 5–7 minutes until softened.
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Stir in garlic and cook for 1 minute.
Add remaining vegetables
Stir in potatoes, zucchini, green beans, corn, diced tomatoes, and cabbage (if using).
Add broth and seasonings
Pour in the vegetable broth and add thyme, oregano, bay leaf, salt, and pepper.
Simmer
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Bring to a boil.
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Reduce heat to low.
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Cover and simmer for 25–30 minutes, until the potatoes and carrots are tender.
Finish
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Stir in the frozen peas.
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Cook for 2–3 minutes.
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Remove the bay leaf.
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Stir in parsley and lemon juice, if using.
Slow Cooker Version
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Add all ingredients except peas, parsley, and lemon juice to the slow cooker.
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Cook on Low for 6–8 hours or High for 3–4 hours.
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Stir in peas during the last 10 minutes.
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Add parsley and lemon juice before serving.
Easy Add-Ins
1 cup pasta
½ cup barley
1 can beans
Spinach or kale
Mushrooms
Diced bell peppers
Serving Suggestions
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Crusty bread
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Grilled cheese sandwich
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Garlic toast
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Simple green salad
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Sprinkle of Parmesan cheese
Storage
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze for up to 3 months.
Reheating
Warm on the stove or in the microwave with a splash of broth or water if it has thickened.
Approximate Nutrition (Per Serving)
CALORIES
150
kcal
PROTEIN
4g
protein
CARBS
28g
carbs
FAT
4g
fat
FIBER
6g
SUGAR
7g
SODIUM
520mg
Diabetic-friendly tip
To make this soup even more blood-sugar friendly, replace the potatoes with cauliflower and add a can of white beans or chickpeas for extra protein and fiber.