Vegetable Soup is the cozy answer when your crisper is packed with odds and ends and you need dinner fast. This hearty, flexible recipe turns carrots, celery, zucchini, and beans into a satisfying tomato-herb broth you can make on the stovetop or in a pressure cooker. You’ll also get precise timing, freezer guidance, and seasonal swaps so it fits Fall Soup Recipes, Winter Soup, and Healthy Soup Recipes all in one.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika (optional)
- 1 bay leaf
- 1 can (14.5 oz / 400 g) diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 can (15 oz / 425 g) cannellini or great northern beans, drained and rinsed
- 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
- 1/2 cup corn (fresh or frozen)
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley or basil
- Lemon wedges, for serving (optional)
Instructions
Stovetop Method (about 40 minutes)
- Warm olive oil in a large pot over medium heat. Sauté onion, carrots, and celery with a pinch of salt for 6–7 minutes until softened.
- Stir in zucchini and garlic; cook 1 minute. Add oregano, basil, thyme, smoked paprika, and bay leaf; toast 30 seconds.
- Add diced tomatoes, vegetable broth, beans, green beans, and corn. Bring to a boil, then reduce to a lively simmer for 18–22 minutes, until vegetables are tender.
- Season with salt and pepper. Remove bay leaf, stir in fresh parsley, and brighten with a squeeze of lemon if you like. Serve hot.
Instant Pot / Pressure Cooker (about 30 minutes total)
- Select Sauté, heat oil, and cook onion, carrots, and celery with a pinch of salt for 3–4 minutes. Stir in zucchini and garlic; cook 30 seconds.
- Add herbs and bay leaf, then pour in tomatoes, broth, beans, green beans, and corn. Scrape the bottom to remove any browned bits.
- Seal. Cook on Manual/Pressure Cook: 4 minutes (high). Natural release 5 minutes, then quick release remaining pressure.
- Open, season with salt and pepper, remove bay leaf, and stir in parsley and lemon juice to taste.
Health Benefits
- High in fiber: Beans and mixed vegetables support digestion and satiety.
- Micronutrient-rich: Carrots, celery, and zucchini bring beta-carotene, potassium, and vitamin C.
- Light yet filling: Tomato-herb broth keeps calories modest while delivering big flavor.
Variations & Swaps
- Creamy Vegetable Soup: Stir in 1/3 cup coconut milk at the end for a dairy-free creamy finish.
- Protein boosts: Add an extra can of beans or small pasta like ditalini (cook 8–10 minutes stovetop; for Instant Pot, stir in after pressure cooking and simmer on Sauté until tender).
- Seasonal veggies: Swap in cabbage, kale, peas, butternut squash, or cauliflower—use what you have.
Storage & Freezer Tips
- Fridge: Keeps 4–5 days in airtight containers.
- Freeze: Cool completely, portion into freezer-safe containers, and freeze up to 3 months.
- Reheat: Thaw overnight and warm gently on the stovetop; add a splash of broth if thickened.
Serving Suggestions
- Finish bowls with olive oil, extra herbs, or red pepper flakes.
- Pair with warm crusty bread or a simple green salad.
- For a full meal, add cooked whole grains (farro, brown rice, or quinoa) to each bowl.
Make It Yours & Conclusion
This fridge-cleanout Vegetable Soup is designed to bend with your pantry and produce drawer. With two cooking paths, dependable timing, and freezer-friendly portions, it’s an easy win whether you’re craving Fall Soups and Stews or need weeknight Healthy Soup Recipes. Save it, batch it, and let it keep you warm all season.
