Vegetable Soup is the answer when your crisper is overflowing and you want a cozy, healthy bowl without fuss. This flexible, fridge-cleanout recipe brings carrots, celery, zucchini, and tender beans together in a tomato-herb broth, with timings for both the stovetop and the Instant Pot and freezer tips to help you stock up for later.
Why You’ll Love It
This soup is endlessly adaptable: swap in what you have, keep it vegetarian, and still get full-on flavor from sautéed aromatics, Italian herbs, and a quick simmer. It’s budget-friendly, filled with fiber and micronutrients, and exactly the kind of weeknight comfort that tastes even better the next day.
Ingredients (serves 6)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil (or Italian seasoning)
- 1 bay leaf
- 1 (28-oz) can crushed tomatoes
- 6 cups vegetable broth
- 1 medium zucchini, diced
- 1 (15-oz) can cannellini or great northern beans, drained and rinsed
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp chopped parsley or basil, for finish
- Lemon wedge, to brighten (optional)
Stovetop Instructions
- Sauté base: In a large pot, warm olive oil over medium heat. Add onion, carrots, and celery; cook 6–8 minutes until softened. Stir in garlic, oregano, basil, and bay leaf; cook 30 seconds.
- Simmer: Add crushed tomatoes and broth; bring to a boil, then reduce to a lively simmer for 10 minutes.
- Veg + beans: Stir in zucchini and beans; simmer 8–10 minutes more, until zucchini is just tender.
- Finish: Season with salt, pepper, and red pepper flakes. Remove bay leaf, add herbs, and a squeeze of lemon if you like. Ladle and serve.
Instant Pot Instructions
- Sauté: Select Sauté; add oil, onion, carrots, and celery. Cook 4–5 minutes. Stir in garlic and dried herbs for 30 seconds.
- Pressure cook: Add tomatoes and broth. Lock lid; cook 6 minutes on High Pressure, natural release 5 minutes, then quick release.
- Add quick-cook items: Stir in zucchini and beans; Sauté 3–4 minutes to heat through and keep zucchini crisp-tender. Season and finish with herbs and lemon.
Health Benefits
- Fiber & fullness: Beans plus vegetables support satiety and digestion.
- Micronutrients: Carrots (beta-carotene), celery (potassium), tomatoes (lycopene), and zucchini (vitamin C) stack up a colorful array of antioxidants.
- Lighter comfort: Olive oil and vegetables create a satisfying bowl with balanced calories and heart-friendly fats.
Variations & Swaps
- Leafy boost: Stir in baby spinach or kale during the last 2 minutes.
- Creamy style: Blend 1 cup of the soup and return to the pot, or swirl in 2–3 tbsp cashew cream for a Creamy Vegetable Soup vibe.
- Bean options: Use chickpeas, navy beans, or mixed beans.
Storage & Freezer Tips
- Fridge: 4 days in airtight containers.
- Freeze: Cool fully; portion into freezer bags or containers and freeze up to 3 months. Thaw overnight or warm gently from frozen with a splash of broth.
- Meal prep: Pack with cooked grains on the side and combine when reheating to keep textures perfect.
Serving Ideas
Top with fresh herbs and black pepper. Pair with a green salad or a slice of crusty bread. For extra protein, add cooked lentils or quinoa to bowls.
Conclusion
This Vegetable Soup proves that simple, everyday ingredients can deliver big comfort. Keep the method, change the mix—your cozy bowl is only a few minutes away on the stovetop or Instant Pot.
