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+ servings
vegetable soup in a bowl with bread on the side.
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5 from 1 vote

Vegetable Soup

Vegetable soup is healthy, flavorful, and super easy to make! I like to use a combination of fresh and frozen veggies, and lots of garlic and spices!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 338kcal

Ingredients

  • 6 cups chicken or vegetable stock
  • 28 ounces crushed tomatoes
  • 3 tablespoons chipotle sauce optional
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 1 teaspoon Italian seasoning
  • ½ teaspoon chili powder
  • 2 garlic cloves finely minced
  • 1 onion finely diced
  • 2 cups carrots sliced into bite-sized pieces
  • 2 cups string beans fresh or frozen
  • 2 cups Brussel Sprouts fresh, clean and trimmed
  • 1 cup zucchini cut into half-moons
  • 1 cup yellow squash cut into half-moons
  • 1 cup corn fresh, frozen, or canned
  • 15 oz chickpeas drained and rinsed
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • parsley, optional
  • parmesan cheese, optional

Instructions

  • Heat olive oil in a large pot over medium heat. Add the onions and carrots and cook for 4-5 minutes while stirring frequently.
  • Stir in the garlic and cook for 15 seconds then add the chipotle sauce, granulated garlic, granulated onion, Italian seasoning, and chili powder. Cook for a few seconds.
  • Add the crushed tomatoes and chicken stock and bring to a boil. Once it comes to a boil, cook for 20 minutes. This will help the broth become extra flavorful and allow the carrots to become tender.
  • Add all of the remaining ingredients and cook for 10-15 minutes or until all of the veggies are crisp-tender. Season the soup with lots of Kosher salt and pepper.
  • Garnish with fresh parsley and parmesan cheese, if desired, and enjoy!

Notes

  • Don't like some veggies I used? Feel free to simply omit them or swap them out for another veggie you have on hand.
  • If you don't have chipotle sauce on hand, add hot sauce or crushed red pepper flakes for a kick!
  • Serve with lemon, if desired.
  • This soup needs lots of salt! Season generously with kosher salt and black pepper!

Nutrition

Calories: 338kcal | Carbohydrates: 58g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 569mg | Potassium: 1390mg | Fiber: 14g | Sugar: 20g | Vitamin A: 8115IU | Vitamin C: 56mg | Calcium: 149mg | Iron: 6mg