best vegetable soup

Healthy Vegetable Soup recipe is jam-packed with fresh or frozen veggies for an easy and flavor-packed, meat-free soup. Even better, you can prepare this versatile chunky veggie soup using the stovetop, slow cooker, or Instant Pot, and it tastes miles above any canned version!

Vegetable Soup {BEST EVER!}

potatoes (medium chopped)

carrots (medium chopped)

celery (medium chopped)

bell peppers (medium chopped)

zucchini (medium chopped)

onion (finely chopped)

corn (fresh

vegetable stock (low sodium)

28 oz can diced tomatoes (low sodium)

bay leaves

tsp smoked paprika

oregano

garlic powder

salt

black pepper (to taste)

avocado oil

garlic (grated)

dill or parsley (finely chopped)

Parmesan cheese and yogurt (for garnish)

Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.

Add potato, carrot, celery, pepper, stock and diced tomatoes; stir.

Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.

Add zucchini and corn, cover and simmer for 5 more minutes.

Turn off heat, add grated garlic and dill.

Serve hot garnished with Parmesan cheese and yogurt.

Stovetop Vegetable Soup

Add a 6 oz can of tomato paste and skip zucchini.

In a large slow cooker, combine all ingredients, cover and cook on Low for 10 hours or on High for 5 hours.

Add garlic and dill (parsley); serve hot with a dollop of plain yogurt.

Slow Cooker Vegetable Soup

Add a 6 oz can of tomato paste.

In Instant Pot, add all ingredients in the order listed above except zucchini, dill, cheese and yogurt. Pressure cooker shouldn’t be more than 2/3 full.

Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.

After display beeps and says OFF, do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.

Open, add zucchini, close the lid and let sit for 5 minutes.

Add garlic and dill (parsley); serve hot with freshly grated Parmesan cheese and/or a dollop of plain yogurt.

Instant Pot Vegetable Soup

https://content.jwplatform.com/videos/JEzX6RIq.mp4

Best Ever Vegetable Soup

Farmers Market Vegetable Soup- an easy healthy vegetable soup recipe that is vegan, easy to make and loaded with healthy nutrients- a great way to use up all those farmers market veggies! Great for Sunday meal prep! Make on the stovetop or instant pot.

Farmers Market Vegetable Soup

olive oil

onion

carrot (2 medium carrots)

celery (2 stalks)

fennel bulb (optional)

garlic rough chopped

fresh thyme

diced zucchini or yellow summer squash

green beans

ear corn, kernels cut off

veggie stock

water

Italian parsley

lemon or vinegar

pepper, cayenne, or chili flakes

olive oil, gremolata or grated pecorino cheese

In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.

Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.

Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).

Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.

Taste. Often (especially if leaving the tomatoes out) I&#8217;ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.

If broth tastes bland, it probably needs salt and acid 😉

Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) &#8211; a delicious way to finish the soup!

I literally make some variation of this soup every week depending on what I have on hand — so delicious and filling but still feels very healthy! love!!

Sylvia - I love this recipe and its flexibility! I was searching for a vegetable soup recipe without tomatoes.... not so many out there! This one however was perfect. There were some things I didn't use (fennel, onion) and I added ditalini pasta (cooked separately and added at the end). Also added the 1/2 tsp apple cider vinegar (new to me!) and cayenne. I wanted to thicken it up a little so used tapioca flour (1 tbl maybe?) with soup broth to dissolve, then added it slowly at the end and got the consistency I was looking for. This really is a great recipe and one I'll make again (and have already passed along the link to friends). Thank you for sharing it and teaching through it, too! - April

https://content.jwplatform.com/videos/zcspMiu3.mp4

Farmers Market Vegetable Soup – a simple healthy vegetable soup recipe that is easy to make and loaded up healing nutrients- a great way to use up all those farmer’s market veggies! Great for Sunday meal prep! Adaptable!

Vegetable Soup Recipe 

This homemade vegetable soup is packed with good-for-you ingredients. It&#x27;s perfect for when you have a cold or are craving a warm bowl of soup!

Homemade Vegetable Soup and Broth

carrots,

medium/large sweet white onion, peeled and chopped into 1-inch chunks

medium/large leek,

baby bok choy,

sweet potatoes

white mushrooms, stems removed and quartered

juice of 1 medium/large lemon

ginger

coconut oil

turmeric

black pepper

In a large stockpot (I used a large...

In a large stockpot (I used a large Le Creuset Cast-Iron Dutch Oven), combine all ingredients through black pepper.

Fill pot with water, about 6 quarts, leaving...

Fill pot with water, about 6 quarts, leaving about 1 inch headspace.

Simmer covered over medium heat for about 1...

Simmer covered over medium heat for about 1 hour. Taste soup and based on your preference for ginger intensity, remove the piece of ginger and discard.

Simmer soup for about 90 to 120 minutes...

Simmer soup for about 90 to 120 minutes total or until all vegetables are very soft and flavors have married. During simmering, if broth level looks low or is reducing too much, add a few additional cups of water, as needed.

Serve immediately. I drain about 2 quarts worth...

Serve immediately. I drain about 2 quarts worth of broth, and the rest is vegetable soup.

Soup will keep airtight in the refrigerator for...

Soup will keep airtight in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

Top 3 best vegetable soup recipes from across the web

The most viewed best vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegetable Soup {BEST EVER!}

Farmers Market Vegetable Soup

Homemade Vegetable Soup and Broth

Top 3 best vegetable soup recipes from across the web

The most viewed best vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Soup {BEST EVER!}

Farmers Market Vegetable Soup

Homemade Vegetable Soup and Broth

The most viewed best vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine