Vegetable Soup Recipe

This vegetable soup recipe is HUUUUGE! Why? Because it can be anything! Wanna call it diet or detox vegetable soup? Go for it because it is loaded with fiber, belly filling liquids and flavour. It definitely will fill you up with good for you carbs and you won’t need a slice of bread. Buns are for the boys.

Wanna make it with abundance of organic garden or mixed frozen vegetables? Fridge raid? Go for it! This easy homemade vegetable soup can stand whatever life throws at you. Including going bad zucchini in a veggie drawer.

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It is perfect for summer, that’s why I’m sharing our last night’s dinner. During hot months, I like to simmer it quickly on a stovetop because vegetables have a crunch to them and soup tastes lighter (although kitchen feels warmer). However in winter, I prefer thicker and more hearty consistency vegetable soup. Therefore, I simmer it for hours in a slow cooker or quickly pressure cook in Instant Pot with addition of tomato paste. Please note, the latter mentioned appliances should not be overlooked during summer – place slow cooker or release steam on pressure cooker outside and your kitchen stays cool.

No any respecting herself Ukrainian cook would ever skip fresh dill or garlic at the end. Oh, and in Ukraine we eat any tomato based soup with a dollop of yogurt or sour cream (less healthy). Basically, this is internet world’s best vegetable soup recipe because it’s healthy, quick, simple, basic, super good and tasty!

Looking for more vegetable soup ideas? Try my chicken noodle vegetable soup, spinach lentil soup or red lentil vegetable soup.

How to Make Vegetable Soup Recipe

1. 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.
2. Add potato, carrot, celery, pepper, stock and diced tomatoes; stir and cover. Bring to a boil, reduce heat to low and simmer for 25 minutes or until potato is fork tender. 
3. Add zucchini and corn, cover and simmer for 5 more minutes. 
4. Turn off heat, add garlic and dill. Serve hot garnished with Parmesan cheese and yogurt. 

As it is obvious by now to majority of the world, we are a family who eats A LOT. We treat soup as a main meal, it’s dinner 99% of the times here because it’s fast, easy, healthy, cheap and filling.

My tip for you, besides falling in love with “soup for dinner” concept, is to buy wide deep plates the rest of the world uses for pasta and use for soup. It cools off faster (huge for kids, you know) and prevents running to the stove refilling the cereal bowl about 3 times. That’s how we used to roll until I bought 8 Corelle plates/bowls.

Enjoy!

Vegetable Soup Recipe

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Best healthy homemade Vegetable Soup Recipe with any vegetables, one secret flavour booster ingredient and cooked on a stove, in slow cooker or Instant Pot.

• Author: ifoodreal.com
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings

Ingredients

• 4 large potatoes, medium chopped
• 3 large carrots, medium chopped
• 3 medium celery stalks, medium chopped
• 3 cups bell peppers, medium chopped
• 2 medium zucchini, medium chopped
• 1 medium onion, finely chopped
• 2 cups corn (frozen OK)
• 6 cups vegetable stock, low sodium
• 28 oz can diced tomatoes, low sodium
• 3 bay leaves
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 3/4 tsp salt
• Ground black pepper, to taste
• 1 tbsp avocado oil
• 1 medium garlic clove, grated
• 1/3 cup dill or parsley, finely chopped
• Parmesan cheese and yogurt, for garnish

Instructions

Stovetop Vegetable Soup

1. 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.
2. Add potato, carrot, celery, pepper, stock and diced tomatoes; stir and cover. Bring to a boil, reduce heat to low and simmer for 25 minutes or until potato is fork tender.
3. Add zucchini and corn, cover and simmer for 5 more minutes.
4. Turn off heat, add garlic and dill. Serve hot garnished with Parmesan cheese and yogurt.

Slow Cooker Vegetable Soup

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

1. In a large slow cooker, combine all ingredients, cover and cook on Low for 10 hours or on High for 5 hours.
2. Add garlic and dill (parsley); serve hot with a dollop of plain yogurt.

Instant Pot Vegetable Soup

Add a 6 oz can of tomato paste.

1. 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.
2. 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.
3. 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.
4. Open, add zucchini, close the lid and let sit for 5 minutes.
5. Add garlic and dill (parsley); serve hot with a dollop of plain yogurt.

Store: Refrigerate in an airtight container for up to 5 days.

Notes

I used low sodium broth and diced tomatoes, so if yours is not then add less salt to taste.

Smoked paprika is the secret ingredient that makes soup super flavourful, and then Parmesan cheese of course, and dill and fresh garlic. It’s a combo. But I definitely wouldn’t trade it for regular paprika.

★ Did you make this recipe? Please give it a star rating in the comments.

2 cups21511.4 g308.2 mg1 g0.2 g0 g47.4 g8.3 g5.7 g0 mg

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