This Vegetable Soup (15-Minute Recipe) is a quick, healthy, one-pot meal made with simple vegetables and pantry staples. Light, comforting, and ready fast, it’s perfect for busy weeknights, meal prep, or when you want a nourishing soup without spending hours in the kitchen.
Why You’ll Love This Recipe
- Ready in just 15 minutes
- One-pot, minimal cleanup
- Family-friendly and naturally vegetarian
- Budget-friendly pantry ingredients
- Easy to customize with whatever veggies you have
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Optional Add-Ins
- 1 cup canned white beans or chickpeas
- Handful of fresh spinach or kale
- Fresh parsley or basil for garnish
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add carrots, celery, zucchini, and green beans.
- Pour in vegetable broth and add Italian seasoning, salt, and pepper.
- Bring to a gentle boil, then simmer for 8–10 minutes until vegetables are tender.
- Taste and adjust seasoning as needed.
- Serve hot with optional fresh herbs on top.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring spoons
Tips & Variations
- Protein boost: Add beans, lentils, or cooked quinoa.
- Low sodium: Use low-sodium vegetable broth.
- Extra flavor: Finish with a squeeze of lemon juice.
- Storage: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave.
Serving Suggestions
- Serve with crusty bread or garlic toast
- Pair with a simple green salad
- Sprinkle with grated Parmesan (optional)
- Add a drizzle of olive oil before serving
Nutrition Facts (Approximate per Serving)
- Calories: 180
- Protein: 5g
- Carbohydrates: 24g
- Fat: 6g
Conclusion
This Vegetable Soup (15-Minute Recipe) proves that healthy meals don’t need to be complicated. It’s fast, flexible, and comforting perfect for busy days when you still want something homemade. Save it, print it, and keep it on repeat for easy weeknight dinners.
FAQ – Vegetable Soup
Can I freeze this soup?
Yes, freeze in airtight containers for up to 3 months.
How do I make it ahead of time?
Prepare the soup fully and refrigerate; reheat when ready to serve.
Can I add pasta or rice?
Yes, add cooked pasta or rice at the end to avoid overcooking.
What vegetables work best?
Carrots, celery, zucchini, green beans, spinach, and peas all work well.
How do I make it more filling?
Add beans, lentils, or serve with bread.