This comforting quick and easy one-pot vegetable soup is a hearty and nourishing dish that warms both body and soul. It's a mix of vibrant vegetables, coming together perfectly to create a flavorful and wholesome bowl of goodness.
I love this recipe because it's loaded with flavor and nutritious ingredients, and it makes great leftovers.
If you're like me and you enjoy eating comforting soups whether it's freezing cold outside or hot and humid, you may want to give this Vegetarian Taco Soup a try, it's great served with tortilla chips. Some others you may like are Sun-Dried Tomato & Chickpea Soup, Black-Eyed Pea & Collard Soup, and one of my all time favorites, Creamy Rosemary Chicken Soup.
In This Post
What Vegetables to Use When Making Vegetable Soup?
When making vegetable soup, a broad range of vegetables can be used based on personal preference, seasonality, and availability. The key is to select vegetables that provide a balance of flavors and textures. Here are some great choices of ingredients to use in your vegetable soup:
Root Vegetables: Carrots, potatoes, parsnips, sweet potatoes, and turnips. They provide a hearty and earthy flavor to the soup and stand up well to long cooking times.
Alliums: Onions, garlic, leeks, and shallots add a depth of flavor that forms the base of most soup recipes.
Celery: Celery adds a distinctive savory flavor that's essential in many soup recipes.
Cabbage: This includes green cabbage, and Brussels sprouts. These add a hearty, slightly bitter flavor that pairs well with the other vegetables.
Tomatoes: Fresh or canned tomatoes add acidity and sweetness to the soup. They also contribute to a rich broth.
Beans and Legumes: Beans, peas, and lentils can add protein and texture to vegetable soups.
Herbs & Spices: Fresh or dried herbs (like thyme, rosemary, basil, parsley) are crucial for adding layers of flavor to your soup.
Ingredients You Will Need
You can also consider including other vegetables like corn, broccoli, cauliflower, mushrooms, squash, both summer (like zucchini) or winter (like butternut), bell peppers and chilies or any seasonal veggies you have on hand. Feel free to experiment and customize the vegetable soup to suit your taste preferences.
Here are the ingredients I used:
- Olive oil
- Onions
- Garlic
- Celery
- Carrots
- Potatoes
- Crushed Tomatoes
- Napa Cabbage
- Northern White Beans
- Vegetable Stock
- Thyme
- Rosemary
- Parsley
- Smoked Paprika
- Red Pepper Flakes
- Salt and Pepper to taste
How To Make this Quick & Easy Vegetable Soup
Sauté: In a large pot, heat the olive oil over medium heat until oil starts to shimmer. Add the onion, celery, and carrots to the pot and sauté 2 to 3 minutes, add garlic and seasonings and sauté 1 minute more.
Add remaining ingredients and simmer: Add the vegetable stock, tomatoes, and potatoes, to the pot. Stir to combine. Season with salt and pepper. Bring to a boil, once boiling, reduce heat to low and continue to cook until the vegetables are softened, about 20 minutes.
Add the beans and cabbage: After 20 minutes, add the cabbage and drained and rinsed beans. Stir well, and let the soup continue to simmer for another 10-15 minutes. Taste and adjust the seasoning if needed.
Serve: Ladle soup into individual bowls and serve.
How To Serve
Serve soup with some crusty bread. This soup also pairs well with a healthy green salad or a sandwich for a hearty soup-and-salad or soup-and-sandwich meal.
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Variations
Add some Green - You can use kale or spinach instead of cabbage. Add the kale or spinach during the last 30 minutes of cooking.
Switch the Beans - You can replace the white northern beans with kidney beans, black beans or chickpeas.
How To Store Leftovers?
Store any leftovers in an airtight container in the fridge and consume it within a week. Reheat in the microwave using 30-second burst until desired temperature is reached or on the stovetop in a saucepan over medium heat. For freezing instructions see FAQ below.
Top tip
Add in ingredients like greens, beans, or precooked grains last. They can become mushy if added too early. Stir them in towards the end to maintain their structure and fresh taste.
FAQ
Yes, absolutely! When using a crockpot sauté the onions, and celery for 2 to 3 minutes, add the garlic and sauté 1 minute more before adding the rest of the ingredients. If your crockpot doesn't have a sauté function, simply sauté in a pan on your stovetop before adding to the crockpot.
Add the broth and the rest of the vegetables and the herbs to the
crockpot. Cook on high for about 3 hours or on low for 6-7 hours.
Add the white beans to the crockpot during the last 30-minutes of
cooking.
Yes. This vegetable soup freezes well. Allow soup to cool completely
and I recommend using Souper Cubes or putting your soup into a
freezer bag and removing as much air as possible before zipping and placing it in the freezer. Use within 2-3 months. When you are ready to reheat, thaw the frozen soup in your fridge and heat in 30-second burst in your microwave or heat it in a pot on medium heat on your stovetop.
Quick and Easy One-Pot Vegetable Soup (Comfort Food)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 medium carrot chopped
- 3 cloves garlic minced
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 3 cups vegetable stock
- 1 28 oz. can crushed tomatoes
- 2 medium potatoes cubed
- Salt and pepper to taste
- 2 15 oz. cans northern white beans rinsed and drained
- ½ head of Napa cabbage chopped
- red pepper flakes optional
- Dried parsley for garnishing optional
Instructions
- Sauté: In a large dutch oven, heat the olive oil over medium heat until oil starts to shimmer. Add the onion, celery, and carrots to the pot and sauté 2 to 3 minutes, add garlic and seasonings and sauté 1 minute more.
- Add remaining ingredients and simmer: Add the vegetable stock, tomatoes, and potatoes, to the pot. Stir to combine. Season with salt and pepper. Bring to a boil, once boiling, reduce heat to low and continue to cook until the vegetables are softened, about 20 minutes.
- Add the beans and cabbage: After 20 minutes, add the drained and rinsed beans and chopped Napa cabbage. Stir well, and let the soup continue to simmer for another 5-10 minutes. Taste and adjust the seasoning if needed.
- Serve: Ladle soup into individual bowls and serve with crusty bread.
Notes
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