-
Dairy Free
-
Gluten Free
-
Nut Free
-
Vegan
-
Vegetarian
30 Minute Vegetable Soup All-in-one Pot
No matter the time of year, for me it’s always soup season. If you feel the same way, grab a loaf of crusty bread to accommodate this delicious Vegetable Soup. All you need is one pot, perfect for busy weeknights.
This all in one pot vegetable soup is made with vegetable broth, garlic, onion, carrots, pepper, celery, and beans. Add in juicy tomatoes, green cabbage, and Italian parsley to garnish. What a great way to start the school year!
Filling you with the benefits you need for the winter months, a bowl of soup is rich and so beneficial! I have tried many different versions of veggie soups, but nothing compares to my mom’s version, and for good reason. Full of healthy veggies, with herbs, and spices all in large stockpot.
Veggie soup may not be as popular with kiddos. Making a hearty soup like this one is a great way to introduce more vegetables into their diets, all filled with rich flavor.
Seasonal vegetables are always the best to use in an easy vegetable soup like this one. It always makes for a hearty meal. You’ll know you’ve cooked up the good stuff when the kiddos will be asking for more!
My family loves this healthy veggie soup recipe. I love it not only for its taste, but for the benefits, too. This easy vegetable soup recipe fights inflammation, gives your body vitamins, and supports all your body systems. Enjoy a big bowl of this feel-good soup!
The vegetable soup ingredients are the main characters. They share the spotlight with the tasty spices that bring the shine. Paprika, Italian parsley, fresh thyme, oregano, and salt with pepper all grace this delicious soup.
Table of Contents
Key Ingredients
Each ingredient works to create this yummy bowl of health benefits. Fresh produce is the best option, especially since so many of these ingredients are in season.
Vegetable broth is the perfect base to any soup recipe. It starts the flavor base and the benefits, too.
Garlic fights inflammation.
White onion is rich in antioxidants.
Carrots fill you with vitamin A and beta-carotene.
Green bell pepper gives your body vitamin C.
Celery is rich in vitamin K, supporting bone health.
Green beans fight free radical damage in the body.
Tomatoes support heart health with lycopene.
Green cabbage is high in fiber, supporting your digestive system.
Fresh herbs: Italian parsley, thyme, oregano which both can help to reduce bloating and blood pressure.
Along with those ingredients, you will need tomato sauce, olive oil, sea salt, black pepper, lemon juice, and water.
Find the full printable recipe with specific measurements below.
How to make a 30 Minute Vegetable Soup
Step 1: Sauté onion and garlic
Add minced garlic and diced onion into a large soup pot along with olive oil. Sauté over medium heat until the onions are transparent and soft.
Step 2: Chop and add vegetables
While the onions and garlic are cooking, chop the carrots, slice a chunk of celery, and dice green bell pepper. Add the carrots, celery, bell pepper, as well as the frozen green beans to the pot.
Step 3: Add tomatoes
Add diced tomatoes (and juice) and tomato sauce. Stir to combine.
Step 4: Chop and add cabbage
Allow the vegetables in the pot to heat while you chop or shred the green cabbage. Add cabbage to the pot.
Step 5: Add parsley and spices
Add chopped parsley.
Add paprika, oregano, black pepper, lemon juice, and thyme. Stir to combine.
Step 7: Add broth and water
Add vegetable broth and water. Give a good stir.
Step 8: Simmer and season
Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and allow the pot to simmer until the cabbage and carrots are tender (approximately 20 minutes). Turn off the heat and add salt to taste.
Expert Tips
- Many home cooks prefer to season to taste, so add or substitute any seasonings you prefer!
- Sautéing the garlic and onion until transparent and soft enhances the soup’s base flavor.
- Add salt to taste at the end of cooking to control the overall saltiness of the soup.
Recipe FAQs
Yes, you can use canned green beans, but add them towards the end to prevent overcooking.
Use chicken broth or chicken stock as alternatives, adjusting the seasoning accordingly.
Yes, it reheats well. Store it in the refrigerator and reheat before serving.
Check out these great vegetable side recipes:
I love to make these Easy Mashed and Oven Roasted Brussel Sprouts and pair with any protein.
The Best Roasted Asparagus Appetizer with Parmesan is a great side.
More soup recipes
If you tried this 30 Minute Vegetable Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
30 Minute Vegetable Soup All-In-One Pot
Equipment
- Soup pot
- garlic press
Ingredients
- 4 Tbsp olive oil
- 4 cloves garlic, minced
- 1 white onion, chopped
- 5 carrots, chopped
- 1 green bell pepper, chopped
- 1 chunk celery, chopped
- 10 oz green beans, frozen
- 24 oz can organic diced tomatoes
- 8 oz can organic tomato sauce
- ½ head green cabbage, shredded
- 1 bunch Italian parsley, chopped
- ½ tsp paprika
- 2 stems oregano
- 1 tsp fresh thyme, chopped
- ¼ tsp ground black pepper
- 2 Tbsp lemon juice
- 1 quart vegetable broth
- 2 cups water
- sea salt, to taste
Instructions
- Add minced garlic and diced onion into a large soup pot along with olive oil. Sauté over medium heat until the onions are transparent and soft.4 cloves garlic,, 1 white onion,, 4 Tbsp olive oil
- While the onions and garlic are cooking, chop the carrots, slice a chunk of celery, and dice green bell pepper. Add the carrots, celery, bell pepper, as well as the frozen green beans to the pot.5 carrots,, 1 green bell pepper,, 1 chunk celery,, 10 oz green beans,
- Add diced tomatoes (and juice) and tomato sauce. Stir to combine.24 oz can organic diced tomatoes, 8 oz can organic tomato sauce
- Allow the vegetables in the pot to heat while you chop or shred the green cabbage. Add cabbage to the pot.½ head green cabbage,
- Add chopped parsley.1 bunch Italian parsley,
- Add paprika, oregano, black pepper, lemon juice, and thyme. Stir to combine.½ tsp paprika, 2 stems oregano, ¼ tsp ground black pepper, 2 Tbsp lemon juice, 1 tsp fresh thyme,
- Add vegetable broth and water. Give a good stir.1 quart vegetable broth, 2 cups water
- Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and allow the pot to simmer until the cabbage and carrots are tender (approximately 20 minutes). Turn off the heat and add salt to taste.sea salt,
