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Hearty Vegetable Soup Recipe

Hearty vegetable soup with colorful vegetables and kidney beans simmered until tender. Built for a rich, wholesome broth and a meal-prep friendly texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Vegetable soup base
  • 2 tbsp olive oil
  • 1 onion medium, diced
  • 2 celery stalks, sliced
  • 2 carrots diced
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 can (14 oz) diced tomatoes
  • 6 cup vegetable broth
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup green beans cut into pieces
  • 1 cup corn kernels
  • 1 can (15 oz) kidney beans drained and rinsed
  • 2 cup spinach
  • 0.25 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Heat olive oil in a large soup pot over medium heat, until shimmering.
  2. Add onion, celery, and carrots, then cook for 5 minutes until softened.
  3. Stir in zucchini, bell pepper, and garlic, then cook for 2 minutes.
Simmer the soup
  1. Add diced tomatoes, vegetable broth, Italian seasoning, dried parsley, salt, and black pepper.
  2. Bring the soup to a gentle boil, then maintain a steady simmer.
  3. Add green beans, corn, and kidney beans.
  4. Reduce heat and simmer for 25 minutes, until vegetables are tender.
  5. Stir in spinach during the final 3 minutes, just until wilted.
  6. Taste the soup and adjust seasoning as needed.
Serve
  1. Garnish with fresh parsley before serving.

Notes

For best flavor, dice the onion, celery, and carrots evenly so they finish cooking at the same time. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove. Freezing is yes—cool completely, freeze in portions, and thaw in the fridge before reheating. For a lower-sodium option, use low-sodium vegetable broth and reduce added salt to taste.