This healthy vegetable soup recipe is cozy, flavorful, fast, and easy! Make it in 30 minutes with fresh veggies, broth, diced tomatoes, and simple spices for a nourishing meal.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Why You’ll Love Making It

• Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
• Nutrient-Packed: Loaded with fiber, vitamins, and antioxidants from fresh vegetables.
• Customizable: Swap in your favorite veggies or add protein like beans or chicken.
• One-Pot Convenience: Minimal cleanup with everything cooked in a single pot.
• Great for Meal Prep: Stores well in the fridge and freezer for future meals.

Ingredients

• 2 tbsp olive oil – For sautéing and adding depth of flavor.
• 1 large onion, diced – Adds a natural sweetness and aroma to the soup.
• 2 large bell peppers, diced – Choose red, yellow, or orange for a slight sweetness.
• 4 cloves garlic, minced – Enhances the flavor with a rich, aromatic taste.
• 1 medium head cauliflower, cut into 1-inch florets – A hearty, low-carb substitute for potatoes.
• 2 cups green beans, trimmed and cut into 1-inch pieces – Adds a crisp texture and vibrant color.
• 2 (14.5 oz) cans diced tomatoes – Provides a rich, tangy base. Use fire-roasted for extra depth.
• 8 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian/vegan version) – The flavorful liquid base of the soup.
• 1 tbsp Italian seasoning – A mix of dried herbs like basil, oregano, and thyme for a classic taste.
• 2 medium bay leaves (optional) – Adds a subtle layer of flavor.
• Sea salt & black pepper (to taste) – Season according to your preference.

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Instructions

Step 1: Prep Your Ingredients
Chop the onion and bell peppers into small, evenly sized pieces. Mince the garlic finely. Cut the cauliflower into 1-inch florets and trim the green beans, cutting them into 1-inch pieces. Set everything aside.

Step 2: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and bell peppers. Sauté for 7 to 10 minutes, stirring occasionally, until the onions are soft and slightly golden.

Step 3: Add the Garlic
Stir in the minced garlic and cook for about 1 minute until fragrant. Be careful not to let it burn.

Step 4: Add the Vegetables & Seasonings
Add the cauliflower florets, green beans, and diced tomatoes (with their juices) to the pot. Pour in the chicken or vegetable broth and sprinkle in the Italian seasoning. If using, add the bay leaves for extra flavor.

Step 5: Bring to a Boil & Simmer
Season with sea salt and black pepper to taste. Increase the heat to medium-high and bring the soup to a gentle boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for 10 to 20 minutes until the vegetables are tender but not mushy.

Step 6: Taste & Adjust Seasoning
Remove the bay leaves (if used) and give the soup a taste. Adjust seasoning as needed, adding more salt or pepper if desired.

Step 7: Serve & Enjoy
Ladle the soup into bowls and serve warm. Enjoy it as is or pair it with crusty bread or a side salad for a complete meal!

FAQs

Can I make this soup in a slow cooker?
Yes! Sauté the onions, bell peppers, and garlic in a pan first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.

How can I thicken the soup?
For a thicker consistency, blend a cup of the soup and stir it back in. Alternatively, add a small amount of mashed potatoes or blended white beans to naturally thicken it.

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