Cozy Veggie Soup (Printable Version)

Comforting blend of vegetables simmered with herbs for a warm, wholesome dish.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 2 medium potatoes, diced
07 - 1 zucchini, diced
08 - 1 red bell pepper, diced
09 - 1 cup green beans, trimmed and cut into 1-inch pieces

→ Broth & Seasonings

10 - 6 cups vegetable broth (gluten-free if needed)
11 - 1 can (14 oz) diced tomatoes with juices
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 1 bay leaf
15 - Salt and black pepper, to taste

→ Optional Add-ins

16 - 1 cup baby spinach or kale leaves
17 - 1/4 cup chopped fresh parsley
18 - Juice of 1/2 lemon

# How To Make:

01 - Warm olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened.
02 - Stir in minced garlic, sliced carrots, and celery. Sauté for 4 to 5 minutes until vegetables begin to soften.
03 - Add diced potatoes, zucchini, red bell pepper, and green beans. Cook for 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and diced tomatoes with their juices. Add dried thyme, oregano, bay leaf, salt, and pepper.
05 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 20 to 25 minutes until all vegetables are tender.
06 - Remove the bay leaf. Stir in baby spinach or kale, if using, and cook for 2 minutes until wilted.
07 - Add lemon juice, adjust salt and pepper to taste, and serve hot garnished with fresh parsley.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for those evenings when you need warmth and comfort without spending all night in the kitchen.
  • Every vegetable adds its own personality—the sweetness of carrots, the earthiness of zucchini, the brightness of bell pepper—creating a symphony of flavors that feel both familiar and special.
  • Whether you're cooking for yourself on a quiet Tuesday or feeding a table of hungry friends, this soup scales beautifully and always feels like a gift you're giving.
02 -
  • Don't skip the step of letting the onion and garlic soften properly at the beginning—this is where the depth of flavor comes from, and rushing it means missing out on the rich foundation that makes this soup special.
  • Taste as you go, especially when it comes to salt and pepper. Vegetable broths vary in saltiness, and the seasoning should taste intentional, not overwhelming.
  • The beauty of this soup is in its flexibility—if you don't have one vegetable, use another in its place. What matters is that you're combining fresh, quality ingredients with intention.
03 -
  • For a thicker, creamier soup without cream, take a spoon and gently mash some of the cooked potatoes against the side of the pot once everything is tender—this releases their starch and creates a naturally velvety texture.
  • Toast your dried herbs in the dry pot for just a few seconds before adding anything else; it wakes them up and makes them sing more vibrantly throughout the broth.

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