Broth-Based Veggie Soup – Light, Comforting, and Easy

A pot of veggie soup on the stove feels like a small win. It smells inviting, tastes clean, and somehow makes a weeknight dinner feel calm and doable. This broth-based version keeps things simple: tender vegetables, a clear, savory broth, and just enough herbs to make it feel special.

It’s light but satisfying, and flexible enough to handle whatever you’ve got in the crisper. Whether you’re cooking for one or feeding a family, this is the kind of soup you’ll make on repeat.

Broth-Based Veggie Soup – Light, Comforting, and Easy

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Olive oil: For sautéing and a little richness.
• Yellow onion (1 medium), diced: The base flavor.
• Carrots (2), sliced: Natural sweetness and color.
• Celery (2 stalks), sliced: Classic soup aroma and depth.
• Garlic (3 cloves), minced: Bright, savory notes.
• Russet or Yukon gold potato (1 large), diced: Gentle body and comfort.
• Zucchini (1 small), chopped: Light texture and freshness.
• Green beans (1 cup), trimmed and cut into 1-inch pieces: A bit of snap.
• Canned diced tomatoes (1 can, 14.5 oz), undrained: Gentle acidity and color.
• Low-sodium vegetable broth (6 cups): The backbone of the soup.
• Bay leaf (1): Subtle herbal note.
• Dried thyme (1/2 teaspoon): Earthy flavor.
• Salt and black pepper: Season to taste.
• Fresh spinach or kale (2 cups), chopped: Greens for color and nutrition.
• Fresh parsley (2 tablespoons), chopped: Finishing freshness.
• Lemon juice (1–2 teaspoons): Optional, for brightness at the end.
• Red pepper flakes (pinch): Optional, for gentle heat.

Instructions

 

• Warm the pot: Heat 2 tablespoons of olive oil in a large pot over medium heat. When it shimmers, you’re ready to start.
• Sauté the aromatics: Add onion, carrots, and celery. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the edges soften.
• Add garlic and herbs: Stir in the garlic, thyme, and a pinch of red pepper flakes if using. Cook 30 seconds, just until fragrant.
• Build the base: Add the potatoes, zucchini, green beans, and canned tomatoes with their juices. Stir to coat everything in the aromatics.
• Pour in the broth: Add the vegetable broth and the bay leaf. Bring to a gentle boil, then reduce to a simmer.
• Simmer until tender: Cook 15–20 minutes, until the potatoes and green beans are tender but not mushy. Taste and season with salt and pepper.
• Add the greens: Stir in spinach or kale and simmer 2–3 minutes more, just until wilted and bright green.
• Finish and brighten: Remove the bay leaf. Stir in parsley and a squeeze of lemon juice. Taste again and adjust seasoning.
• Serve: Ladle into bowls and drizzle with a little olive oil if you like. Crusty bread on the side never hurts.

What Makes This Special

This soup is all about balance—clean broth, fresh vegetables, and gentle seasoning. There’s no cream or heavy ingredients, so the flavors of the vegetables really shine.

It’s great on its own, or you can add beans, grains, or pasta to make it heartier. Best of all, it’s quick to cook and easy to adapt to what you like.

• Light and nourishing: Perfect for a cozy lunch or a reset dinner.
• Flexible: Swap in the veggies you have on hand.
• Budget-friendly: Pantry staples and simple produce.
• Meal-prep ready: Stores well and tastes even better the next day.

What You’ll Need

• Olive oil: For sautéing and a little richness.
• Yellow onion (1 medium), diced: The base flavor.
• Carrots (2), sliced: Natural sweetness and color.
• Celery (2 stalks), sliced: Classic soup aroma and depth.
• Garlic (3 cloves), minced: Bright, savory notes.
• Russet or Yukon gold potato (1 large), diced: Gentle body and comfort.
• Zucchini (1 small), chopped: Light texture and freshness.
• Green beans (1 cup), trimmed and cut into 1-inch pieces: A bit of snap.
• Canned diced tomatoes (1 can, 14.5 oz), undrained: Gentle acidity and color.
• Low-sodium vegetable broth (6 cups): The backbone of the soup.
• Bay leaf (1): Subtle herbal note.
• Dried thyme (1/2 teaspoon): Earthy flavor.
• Salt and black pepper: Season to taste.
• Fresh spinach or kale (2 cups), chopped: Greens for color and nutrition.
• Fresh parsley (2 tablespoons), chopped: Finishing freshness.
• Lemon juice (1–2 teaspoons): Optional, for brightness at the end.
• Red pepper flakes (pinch): Optional, for gentle heat.

How to Make It

1. Warm the pot: Heat 2 tablespoons of olive oil in a large pot over medium heat. When it shimmers, you’re ready to start.
2. Sauté the aromatics: Add onion, carrots, and celery.

   Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the edges soften.

3. Add garlic and herbs: Stir in the garlic, thyme, and a pinch of red pepper flakes if using. Cook 30 seconds, just until fragrant.
4. Build the base: Add the potatoes, zucchini, green beans, and canned tomatoes with their juices. Stir to coat everything in the aromatics.
5. Pour in the broth: Add the vegetable broth and the bay leaf.

   Bring to a gentle boil, then reduce to a simmer.

6. Simmer until tender: Cook 15–20 minutes, until the potatoes and green beans are tender but not mushy. Taste and season with salt and pepper.
7. Add the greens: Stir in spinach or kale and simmer 2–3 minutes more, just until wilted and bright green.
8. Finish and brighten: Remove the bay leaf. Stir in parsley and a squeeze of lemon juice.

   Taste again and adjust seasoning.

9. Serve: Ladle into bowls and drizzle with a little olive oil if you like. Crusty bread on the side never hurts.

Storage Instructions

• Cool first: Let the soup cool to room temperature before storing.
• Refrigerate: Store in airtight containers for up to 4 days.
• Freeze: Freeze for up to 3 months. Leave a little headspace in containers for expansion.
• Reheat: Warm gently on the stove over medium-low heat.

  If reheating from frozen, thaw in the fridge overnight or reheat directly on low with a splash of water or broth.

• Note on texture: Potatoes can soften after freezing; if you prefer a firmer bite, add fresh diced potatoes when reheating.

Health Benefits

• Nutrient-dense: A mix of vegetables means a range of vitamins, minerals, and antioxidants in one bowl.
• Light on calories: Broth-based soups help you feel satisfied without feeling heavy.
• Hydrating: The broth helps with hydration, especially helpful in cooler months when we drink less water.
• High in fiber: Vegetables and greens support digestion and steady energy.
• Heart-friendly: Using olive oil and keeping sodium in check makes this a smart everyday choice.

Common Mistakes to Avoid

• Overcooking the vegetables: Simmer gently and check doneness early to keep the veggies vibrant and tender.
• Skipping the sauté: Browning onion, carrot, and celery first adds depth you won’t get from tossing everything in at once.
• Too much salt too soon: Broth reduces as it simmers. Season in stages and taste at the end.
• Boiling hard: A rolling boil can break down veggies quickly. Keep it to a calm simmer.
• Forgetting acidity: A little lemon juice or a splash of vinegar at the end lifts all the flavors.

Variations You Can Try

• Protein boost: Add a can of chickpeas or white beans (rinsed) during the last 10 minutes.
• Grain add-ins: Stir in cooked brown rice, farro, or barley before serving for a heartier bowl.
• Pasta version: Add small pasta shapes (like ditalini) and cook until al dente; you may need extra broth.
• Mushroom umami: Sauté sliced mushrooms with the onions for deeper flavor.
• Spice it up: Try a pinch of smoked paprika or a dash of chili oil when serving.
• Herb swap: Use rosemary or Italian seasoning in place of thyme; finish with basil for a summery spin.
• Root veggie twist: Add parsnips, turnips, or sweet potato for an earthier profile.
• Broth blend: Mix vegetable and mushroom broth for extra depth.