Vegetable Soup — Cozy, Reliable, Weeknight-Ready (One-Pot, 45 Minutes)

Quick Facts:
Time: 45 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot stovetop • Diet: Vegan, GF

Introduction

Vegetable Soup is the answer when you want comfort, nutrition, and speed in one pot. This version leans on lentils to make a bowl that’s hearty enough for dinner without extra steps or hard-to-find ingredients. The flavor skews savory and gently smoky with bright citrus at the end, and the texture is thick enough to feel substantial while staying light. It’s perfect for fall meal prep, packed lunches, or feeding a mixed-diet household with a single, reliable recipe.

Craving more like this? Start with our Vegetable Soups

Why You’ll Love It

• Weeknight-easy: Everything happens in one pot with simple timing.
• Flexible: Swap veggies with what’s on hand—potatoes, kale, zucchini.
• Balanced flavor: Sweet aromatics, warm spices, and lemon for lift.
• Great leftovers: The broth thickens pleasantly overnight.

Amanda Patel

Vegetable Soup — Cozy, Reliable, Weeknight-Ready

This cozy, one-pot vegetable soup brings together lentils, tomatoes, and warm spices in a thick, comforting broth. It’s hearty, vegan, gluten-free, and perfect for meal prep or weeknight dinners.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: Global

Calories: 270

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 large onion, diced small
• 2 medium carrots, diced small
• 2 ribs celery, diced small
• 4 cloves garlic, minced
• 1.5 cups brown or green lentils, rinsed (300 g)
• 1 can diced or crushed tomatoes (14.5 oz / 410 g)
• 6 cups low-sodium vegetable broth (1.4 L)
• 1 tsp ground cumin
• 0.75 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.25 tsp turmeric
• 1 bay leaf
• 0.75–1 tsp fine sea salt, to taste
• 0.25 tsp black pepper
• 1–2 tbsp lemon juice or 1 tbsp red wine vinegar, to finish
• 2 tbsp chopped parsley or dill, to finish

Equipment

• 5–6-quart pot or Dutch oven
• silicone spatula
• measuring cups and spoons
• cutting board
• knife

Method

 

1. Warm olive oil over medium heat in a large pot. Add onion, carrots, and celery with a pinch of salt. Cook for 5 minutes until softened and glossy.
2. Stir in garlic, cumin, paprika, oregano, and turmeric. Cook for 1 minute, just until fragrant.
3. Add the tomatoes and stir to deglaze the pot, scraping up any browned bits from the bottom.
4. Add lentils, broth, bay leaf, pepper, and ¾ tsp salt. Bring to a boil, then reduce to a steady simmer. Partially cover and cook for 22–25 minutes, stirring occasionally.
5. Check lentils for doneness: they should be tender with a slight bite, vegetables soft, and broth slightly thickened.
6. Remove bay leaf. Stir in lemon juice or vinegar and fresh herbs. Taste and adjust salt, acidity, and thickness with more broth if needed.

Nutrition

Calories: 270kcalCarbohydrates: 37gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gSodium: 640mgPotassium: 680mgFiber: 15gSugar: 6gVitamin A: 7000IUVitamin C: 12mgCalcium: 60mgIron: 4.5mg

Notes

Finish with lemon juice and herbs for brightness. Swap in red lentils for a creamier texture or toss in greens like spinach at the end. Soup thickens as it sits—adjust with broth. Store for 3–4 days or freeze for up to 3 months.

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Ingredients

• 2 tbsp olive oil
• 1 large onion, diced small
• 2 medium carrots, diced small
• 2 ribs celery, diced small
• 4 cloves garlic, minced
• 1 ½ cups (300 g) brown or green lentils, rinsed
• 1 can (14.5 oz/410 g) diced tomatoes or crushed tomatoes
• 6 cups (1.4 L) low-sodium vegetable broth
• 1 tsp ground cumin
• ¾ tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp turmeric
• 1 bay leaf
• ¾–1 tsp fine sea salt, to taste
• ¼ tsp black pepper
• 1 tbsp red wine vinegar or 1–2 tbsp lemon juice, to finish
• 2 tbsp chopped parsley or dill, to finish

What each ingredient does:
Oil: carries flavor • Onion/carrots/celery: base sweetness • Garlic: savory edge • Lentils: protein and heft • Tomatoes: acidity and color • Broth: body and seasoning control • Spices/herbs: warmth and complexity • Salt/pepper: balance • Vinegar/lemon: bright finish • Herbs: freshness.

Must-have vs. flexible: Must-haves are lentils, tomatoes, broth, onion, and salt; spices and finishing herbs are flexible.

Pro tip: Keep broth low-sodium so the final seasoning is spot-on.

Substitutions & Swaps

• Aromatics: Add fennel for a subtle anise note or leeks for mild sweetness.
• Protein: Red lentils cook faster and yield a creamier soup—reduce cook time by ~10 minutes.
• Veg: Stir in chopped spinach in the last 2 minutes; add diced potatoes with the lentils.
• Starch: Leftover cooked quinoa or rice thickens and adds body near the end.
• Diet tweaks: Already vegan/GF; choose GF grains if adding starch.

Budget/time savers: Precut mirepoix, frozen vegetables, and boxed broth reduce prep to minutes.

Equipment Notes

Use a 5–6 quart pot or Dutch oven. A silicone spatula helps scrape the bottom clean after tomato deglazing. If you like an ultra-smooth texture, blend a portion with an immersion blender for control and minimal cleanup.

Step-by-Step

1. Sweat the base (5 minutes): Warm oil over medium. Add onion, carrot, and celery with a pinch of salt; cook until softened and glossy.
2. Garlic + spices (1 minute): Stir in garlic, cumin, paprika, oregano, and turmeric; cook just until fragrant.
3. Tomatoes in (30 seconds): Add tomatoes and scrape up the browned bits for a richer base.
4. Lentils & broth (22–25 minutes): Add lentils, broth, bay leaf, pepper, and ¾ tsp salt. Bring to a boil, then maintain a steady simmer, partially covered. Stir once or twice to prevent sticking.
5. Check doneness: Lentils should be tender with slight bite; vegetables soft but defined; broth slightly thick.
6. Finish & balance (1–2 minutes): Remove bay leaf. Stir in vinegar or lemon juice and fresh herbs. Taste and adjust salt, acid, and thickness with a splash of broth.

Make-Ahead, Storage & Reheating

• Make-ahead: Dice onions/carrots/celery and store with measured spices up to 48 hours in the fridge.
• Fridge: 3–4 days; it thickens—add broth to loosen.
• Freeze: Up to 3 months; thaw overnight and refresh with lemon and herbs.
• Reheat: Low heat with a splash of water or broth; stir to restore silkiness.

How to Lighten / Make It Creamy

• Lighten: Use 1 tbsp oil and add an extra cup of broth; pile on greens at the end.
• Creamy: Blend 1–2 cups and return; or swirl in ¼ cup unsweetened coconut milk off heat. Temper any dairy-alternative by warming separately before adding.

Toppings, Garnishes & Finishes

Add crunch with toasted seeds; keep it fresh with parsley or dill; brighten with lemon wedges or a drizzle of chili oil for heat. Small finishing touches make everyday soup feel special.

Sides & Pairings

Excellent with a crisp salad, roasted broccoli, or warm flatbread. Pair with sparkling water and a citrus wedge or a light, crisp white for those who enjoy wine.

Scaling the Recipe

Double ingredients in a larger pot and extend simmering by a few minutes to account for volume. To halve, keep times similar but start checking lentils 5 minutes early. Spread large batches in shallow containers to cool quickly before refrigerating/freezing.

Nutrition & Dietary Notes

This soup delivers plant-based protein, fiber, and a spectrum of micronutrients from carrots, tomatoes, and herbs. It’s naturally gluten-free and dairy-free, and free of common allergens unless you add optional toppings.

Troubleshooting

• Too salty: Add water/broth and a squeeze of lemon.
• Flat flavor: Add a pinch of salt plus acid and fresh herbs.
• Too thin: Simmer uncovered or blend a cup to thicken.
• Overcooked veg: Stir in a handful of fresh greens and finish with olive oil to restore life.

FAQs

Can I use frozen or precut ingredients? Yes—add frozen veg directly; no need to thaw.
What are the best swaps? Red lentils for creaminess; kale or spinach near the end for greens.
How do I prevent sticking? Stir after adding lentils and scrape the pot bottom after tomatoes.
Is it dairy-free and gluten-free? Yes; if you add pasta, choose a GF option.
How long does it keep? 3–4 days refrigerated; 3 months frozen.

For similar high-protein bowls, head to Soups.

Variations

• Lemony Herb: Add lemon zest plus extra parsley and dill.
• Spicy Chipotle: Add a chopped chipotle in adobo and a little extra lemon.
• Creamy Parmesan: For non-vegan diners, finish individual bowls with grated Parmesan; keep base soup vegan.

Chef Notes / Test Kitchen Tips

Older lentils take longer—start checking at 20 minutes and go to 30 if needed. The single biggest upgrade is finishing with acid and fresh herbs; it wakes up the entire pot. Expect a done window of 22–25 minutes once the simmer is steady.

Conclusion

When you need a cozy, reliable dinner, this Vegetable Soup delivers rich flavor, weeknight speed, and satisfying protein in one pot. It stores well for 3–4 days and is perfect for lunches. If you try it, rate the recipe and share your favorite swaps or toppings.