Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp canola oil; 2 carrots (diced in 1/2 inch pieces); 2 ribs of celery (sliced thin); 1 large onion (chopped); 1 clove garlic (minced) 3-4 red skin potatoes (diced in cubes) 2-3 tomatoes (diced); 1 zucchini (chopped and halved); 1 yellow squash (chopped and halved); 6 cup organic vegetable stock; 3/4 cup grated parmesan; 1 fresh thyme; 1 fresh parsley; 1 green onions (chopped)

Servings: persons

2 tbsp canola oil
2 carrots (diced in 1/2 inch pieces)
2 ribs of celery (sliced thin)
1 large onion (chopped)
1 clove garlic (minced) 3-4 red skin potatoes (diced in cubes) 2-3 tomatoes (diced)
1 zucchini (chopped and halved)
1 yellow squash (chopped and halved)
6 cup organic vegetable stock
3/4 cup grated parmesan
1 fresh thyme
1 fresh parsley
1 green onions (chopped)

1
Warm oil in a large saucepan over medium-high heat.
2
Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes.
3
Add garlic and saute 1 minute longer.
4
Stir in tomatoes and potatoes.
5
Pour in broth and bring to a boil.
6
Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.
7
Add zucchini and squash and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes.
8
Season with salt and pepper.
9
Add Parmesan, thyme, and parsley and stir well.
10
Serve hot.
11
Garnish with greens onions.
12
Salt and pepper to taste.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tbsp canola oil, 2 carrots (diced in 1/2 inch pieces), 2 ribs of celery (sliced thin), 1 large onion (chopped), and more.

Yes, Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions