Go Back
Easy Hearty Vegetable Soup Recipes

Easy Hearty Vegetable Soup Recipes

This easy, comforting vegetable soup is loaded with everyday veggies, simmered in a savory tomato broth, and ready in under an hour. Perfect for meal prep and cozy weeknights.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 tablespoon olive oil
  • 1.5 cup yellow onion diced
  • 2 cup carrots sliced
  • 1.5 cup celery sliced
  • 3 clove garlic minced
  • 2 cup russet potatoes peeled and diced
  • 1 cup green beans chopped
  • 1 cup zucchini diced
  • 14.5 ounce diced tomatoes canned, with juices
  • 6 cup vegetable broth low sodium if preferred
  • 2 tablespoon tomato paste
  • 1 count bay leaf
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon black pepper freshly ground
  • 1 teaspoon kosher salt more to taste
  • 1 cup frozen corn kernels
  • 2 cup kale stems removed, chopped
  • 1 tablespoon lemon juice fresh
  • 0.25 teaspoon red pepper flakes optional

Instructions

Preparation Steps

  • Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Add potatoes, thyme, oregano, black pepper, and salt. Cook 2 minutes, stirring to coat the vegetables with the seasonings.
  • Stir in tomato paste and cook 1 minute. Add diced tomatoes with their juices, vegetable broth, and the bay leaf. Bring to a boil.
  • Reduce heat to a gentle simmer, cover, and cook for 15 minutes.
  • Add green beans, zucchini, and corn. Simmer uncovered until potatoes and vegetables are tender, 10 to 15 minutes more.
  • Stir in kale and cook until wilted, about 2 minutes. Remove bay leaf, then add lemon juice. Taste and adjust salt and pepper as needed.
  • Serve hot. Optional: top with fresh parsley or grated Parmesan.

Notes

Leftovers keep up to 4 days in the refrigerator or 3 months in the freezer. For a heartier soup, add 1.0 cup cooked beans or pasta in the last 5 minutes of simmering.