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One-Pot Vegetable Soup

This comforting One-Pot Vegetable Soup is a hearty, wholesome dish packed with fresh vegetables and flavor. Made with simple pantry staples like carrots, potatoes, zucchini, and green beans simmered in a savory broth, it’s the perfect meal for busy weeknights or cozy weekends. Naturally light, healthy, and customizable, this soup can be served on its own, with crusty bread, or paired with salad for a balanced dinner. Whether you’re looking for a quick weeknight option, a make-ahead lunch, or a freezer-friendly meal, this homemade vegetable soup is one of the best soup recipes to keep in your rotation.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 3 carrots sliced
  • 2 celery stalks chopped
  • 2 potatoes diced
  • 1 zucchini chopped
  • 1 cup green beans trimmed
  • 1 can diced tomatoes 14 oz
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté until fragrant (2–3 minutes).
  3. Stir in carrots, celery, potatoes, zucchini, and green beans. Cook for 5 minutes.
  4. Pour in diced tomatoes and vegetable broth.
  5. Add thyme, oregano, salt, and pepper. Stir well.
  6. Bring to a boil, then reduce heat and let simmer 25–30 minutes, until vegetables are tender.
  7. Garnish with fresh parsley before serving.

Notes

  • This soup is versatile—swap vegetables depending on what’s in season or in your fridge.
  • To make it heartier, stir in cooked pasta, rice, or grains.
  • For a richer broth, add a parmesan rind during simmering (remove before serving).