Vegetable Soup
A warm, comforting bowl of chunky vegetables simmered in a light, herb-infused broth. This everyday soup brings together carrots, celery, potatoes, and green beans with a touch of garlic and thyme for a nourishing meal that feels like a hug from the inside. Ready in under an hour and perfect with crusty bread.
For 4 servings
- prep · ~10 min
Chop all vegetables.
1.Dice the onion into small pieces.2.Slice the carrots into thin rounds.3.Chop the celery stalks.4.Peel and cube the potato into bite-size pieces.5.Trim the green beans and cut into 1-inch pieces.6.Mince the garlic cloves. - saute · ~8 min
Sauté the aromatic base.
1.Heat the olive oil in a large pot over medium heat.2.Add the diced onion, carrots, and celery. Cook for 6-7 minutes, stirring often, until the vegetables begin to soften and the onion turns translucent.3.Stir in the minced garlic and cook for 1 more minute until fragrant.TIPDon't rush this step. Letting the vegetables sweat properly builds the soup's savory foundation. - boil · ~30 min
Simmer the soup base.
1.Add the diced tomatoes to the pot and stir well. Cook for 2 minutes to let them break down slightly.2.Pour in the 4 cups of water and add the cubed potato, green beans, bay leaf, and dried thyme.3.Add 1 pinch of salt and 1 pinch of black pepper.4.Increase the heat to high and bring the mixture to a rolling boil.5.Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until all vegetables are tender.TIPKeep the lid slightly ajar if you prefer a thicker broth, or fully closed for a lighter soup. - garnish · ~2 min
Finish and serve.
1.Remove the pot from the heat. Fish out and discard the bay leaf.2.Stir in the fresh lemon juice and adjust seasoning if needed.3.Ladle the soup into bowls and garnish generously with chopped parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sauté the onion, carrot, and celery for a full 6–7 minutes to build a deep savory base before adding liquid.
- 2Cut potatoes and carrots into uniform bite-size pieces so they cook evenly in the simmering broth.
- 3Add the lemon juice just before serving—it brightens the soup without dulling the vegetables' color.
- 4For a thicker, heartier texture, leave the lid slightly ajar while simmering to allow some steam to escape.
- 5Let the soup rest for 5 minutes off the heat before serving; the flavors meld and the broth becomes more rounded.
- 6Store leftovers in an airtight container in the fridge for up to 4 days; the soup thickens as it sits.
Adapt it for your goals.
High-protein
Add 1 can of drained and rinsed chickpeas or 200g diced cooked chicken breast during the last 10 minutes of simmering for a more filling meal.
low oil / oil freeLow-oil / oil-free
Skip the olive oil and sauté the aromatic vegetables in 3 tablespoons of water or vegetable broth instead, adding more liquid as needed to prevent sticking.
spicySpicy
Stir in ½ teaspoon red pepper flakes or a finely chopped fresh chili along with the garlic for a gentle heat that warms the whole bowl.
Why this is on our healthy list.
Rich in Vitamin A from Carrots
Carrots provide beta-carotene, which the body converts into vitamin A to support healthy vision and immune function.
Good Source of Fiber
Potatoes, carrots, green beans, and celery contribute dietary fiber, aiding digestion and helping you feel full longer.
Low in Fat and Calories
With just 1 tablespoon of olive oil and no cream or butter, this soup is a light yet nourishing choice for weight management.
Hydrating and Potassium-Rich
The water-based broth plus vegetables like potatoes and celery deliver potassium and fluids, supporting healthy blood pressure.
Frequently asked questions
Yes—substitute or add zucchini, bell peppers, corn, or peas. Just cut them into similar bite-size pieces and add tender vegetables like peas in the last 5 minutes.
