JUMP TO RECIPE ↓

Recipe

Print recipe ⎙Cook mode ↗

Servings

6 1×

−+Reset

0.5×1×2×

Serves 6Prep 10 minCook 20 minTotal 30 min

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 2 medium zucchini, diced
• 1½ cups fresh green beans, trimmed and cut into 1-inch pieces
• 1 can (14–15 ounces) diced tomatoes, with juices
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried Italian seasoning
• ½ teaspoon dried thyme
• 1 teaspoon kosher salt, plus more as needed
• ¼ teaspoon black pepper, plus more as needed
• 2 tablespoons chopped fresh parsley, optional
• 1 teaspoon lemon juice, optional

Method

1. Prepare the vegetables. Dice the onion, slice the carrots and celery, mince the garlic, and cut the zucchini and green beans into bite-sized pieces.
2. Cook the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the onion softens and the vegetables begin to release their aroma.
3. Add the garlic. Stir in the minced garlic. Cook for 30 seconds, or until fragrant. Do not allow the garlic to brown.
4. Add the remaining ingredients. Stir in the zucchini, green beans, diced tomatoes with their juices, vegetable broth, Italian seasoning, thyme, salt, and black pepper.
5. Bring to a simmer. Increase the heat and bring the soup to a gentle boil. Reduce the heat to medium-low.
6. Cook the soup. Simmer uncovered for 12–15 minutes, stirring occasionally. The soup is ready when the carrots and green beans are tender but not falling apart.
7. Adjust the seasoning. Taste the broth. Add more salt or pepper if required. Stir in the parsley and lemon juice immediately before serving, if using.
8. Serve. Ladle the soup into bowls and serve hot. A slice of whole-grain bread can be served separately.

Garden Vegetable Soup (Healthy 30-Minute)

This garden vegetable soup is a simple, brothy meal made with everyday produce. It contains no cream, pasta, or heavy ingredients. The result is a light soup with a clear vegetable broth, tender vegetables, and a practical weeknight cooking time.

The method is direct: soften the aromatics, add the remaining vegetables and broth, then simmer until tender. The recipe makes six servings and can be prepared in one large pot.

JUMP TO RECIPE

Ingredients

The ingredient list uses common vegetables and dried herbs. Cut the vegetables into similar-sized pieces so they cook at a consistent rate.

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 2 medium zucchini, diced
• 1½ cups fresh green beans, trimmed and cut into 1-inch pieces
• 1 can (14–15 ounces) diced tomatoes, with juices
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried Italian seasoning
• ½ teaspoon dried thyme
• 1 teaspoon kosher salt, plus more as needed
• ¼ teaspoon black pepper, plus more as needed
• 2 tablespoons chopped fresh parsley, optional
• 1 teaspoon lemon juice, optional

Method

1. Prepare the vegetables. Dice the onion, slice the carrots and celery, mince the garlic, and cut the zucchini and green beans into bite-sized pieces.

2. Cook the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the onion softens and the vegetables begin to release their aroma.

3. Add the garlic. Stir in the minced garlic. Cook for 30 seconds, or until fragrant. Do not allow the garlic to brown.

4. Add the remaining ingredients. Stir in the zucchini, green beans, diced tomatoes with their juices, vegetable broth, Italian seasoning, thyme, salt, and black pepper.

5. Bring to a simmer. Increase the heat and bring the soup to a gentle boil. Reduce the heat to medium-low.

6. Cook the soup. Simmer uncovered for 12–15 minutes, stirring occasionally. The soup is ready when the carrots and green beans are tender but not falling apart.

7. Adjust the seasoning. Taste the broth. Add more salt or pepper if required. Stir in the parsley and lemon juice immediately before serving, if using.

8. Serve. Ladle the soup into bowls and serve hot. A slice of whole-grain bread can be served separately.

Recipe

Garden Vegetable Soup

• Category: Soup
• Cuisine: American-inspired
• Servings: 6
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Method: Stovetop
• Equipment: Large pot or Dutch oven
• Calories: Varies according to the broth and serving size

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 2 medium zucchini, diced
• 1½ cups fresh green beans, trimmed and cut
• 1 can (14–15 ounces) diced tomatoes, with juices
• 6 cups vegetable broth
• 1 teaspoon dried Italian seasoning
• ½ teaspoon dried thyme
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped, optional
• 1 teaspoon lemon juice, optional

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–6 minutes.
3. Add the garlic and cook for 30 seconds.
4. Add the zucchini, green beans, diced tomatoes, vegetable broth, Italian seasoning, thyme, salt, and pepper.
5. Bring to a gentle boil.
6. Reduce the heat and simmer for 12–15 minutes, until the vegetables are tender.
7. Adjust the seasoning. Add parsley and lemon juice, if required.
8. Serve hot.

Tips

• Use low-sodium broth. This leaves more control over the final salt level. Different broth brands vary substantially in sodium content.
• Avoid overcooking. The vegetables should remain identifiable and retain some texture. Begin checking them after 12 minutes of simmering.
• Cut carrots thinly. Carrots are one of the firmest vegetables in this recipe. Thin slices help them finish at the same time as the green beans.
• Add herbs at the correct stage. Dried herbs can simmer with the broth. Fresh parsley is best added at the end to preserve its flavor.
• Use a wide pot. A large cooking surface helps the onion, carrots, and celery soften evenly without steaming excessively.
• Adjust the broth. For a thicker vegetable mixture, use 5½ cups of broth. For a lighter soup, use the full 6 cups or add a small amount of hot broth before serving.
• Store leftovers safely. Refrigerate the soup within two hours in shallow, covered containers. According to USDA guidance on leftovers, cooked leftovers should generally be used or frozen within 3–4 days.

Variations

This vegetable soup is intentionally simpler than minestrone. It does not rely on pasta, beans, or a thick tomato base. The following changes preserve the basic preparation while altering the ingredients.

• Add leafy greens: Stir in 2 cups of chopped kale or spinach during the final 3–5 minutes of cooking. Spinach will cook faster than kale.
• Add beans: Stir in one drained and rinsed can of cannellini beans, chickpeas, or kidney beans with the tomatoes and broth. This creates a more substantial meal.
• Use different vegetables: Replace part of the zucchini with yellow squash, bell pepper, cabbage, or corn.
• Increase the tomato flavor: Add 1 tablespoon of tomato paste with the garlic. Cook for one minute before adding the broth.
• Add grains: Cooked rice, quinoa, or small pasta can be added just before serving. Cook grains separately when possible to prevent them from absorbing excessive broth.
• Make it spicy: Add ¼ teaspoon of red pepper flakes with the dried herbs.
• Add protein: Serve with shredded chicken, cooked lentils, white beans, or a poached egg.
• Use fresh herbs: Replace the dried Italian seasoning with fresh basil, parsley, or oregano. Add delicate herbs at the end of cooking.

FAQ

Is this a minestrone soup?

No. Minestrone commonly includes pasta, beans, or a more substantial combination of vegetables and starches. This recipe is a simple garden vegetable soup with a clear broth, fresh vegetables, tomatoes, and herbs.

Can I make this vegetable soup ahead of time?

Yes. The soup can be cooked ahead and refrigerated once cooled. Reheat it gently on the stovetop until hot. The vegetables may soften slightly after storage.

How long does vegetable soup last in the refrigerator?

Store the soup in a covered container and use it within 3–4 days. Do not rely only on smell or appearance to determine whether leftovers are safe. For longer storage, freeze the soup in suitable containers.

Can I freeze this soup?

Yes. Allow the soup to cool, transfer it to freezer-safe containers, and leave room for expansion. Freeze for up to 2–3 months for best quality. Thaw in the refrigerator or reheat gently from frozen in a saucepan.

Can I use frozen vegetables?

Yes. Frozen green beans, carrots, zucchini, or mixed vegetables can be used. Add frozen vegetables directly to the pot and allow a few additional minutes for the soup to return to a simmer.

How can I make the soup more filling?

Add beans, cooked lentils, shredded chicken, rice, quinoa, or small pasta. If adding uncooked pasta or grains, monitor the liquid level because they absorb broth during cooking.

Can I make this soup without oil?

Yes. Cook the onion, carrots, and celery in a small amount of vegetable broth instead of oil. Stir frequently and add more broth if the vegetables begin to stick.

Summary

This vegetable soup recipe provides six servings of a light, brothy meal in 30 minutes. Carrots, celery, onion, garlic, zucchini, green beans, diced tomatoes, vegetable broth, and herbs provide the base. The recipe is suitable for a weeknight meal, advance preparation, or a basic vegetable side dish.