There’s nothing more comforting than a big bowl of hearty vegetable soup when it’s cold outside. This recipe for Hearty Vegetable Soup delivers on both taste and nutrition, brimming with vegetables, beans, and herbs simmered into a savory, satisfying broth.
The base starts with aromatic onion and garlic cooked in olive oil to develop flavor. Next, the carrots, celery, and potato are sautéed briefly before adding a medley of winter squash, green beans, and zucchini, transforming the pot into a vibrant, rainbow mélange of vegetables.
Seasoning with thyme and oregano adds earthy, aromatic notes, while the bay leaf lends a subtle bitterness. As everything simmers together into a luscious, flavorful broth, the vegetables soften while retaining just the right amount of texture and bite.
Finally, nutrient-rich kale and protein-packed chickpeas are stirred in near the end, contributing both sustenance and substance. The kale becomes silky smooth while still imparting vitamins, iron, and antioxidants. Meanwhile, chickpeas provide a boost of plant-based protein and fiber.
The end result is a beautifully balanced, hearty soup that nourishes both body and soul. Flavorful yet healthful, robust yet straightforward to prepare, it’s truly the ultimate comfort food for chilly days and long nights.
Tips for Making the Best Hearty Vegetable Soup
While the ingredient list may seem long at first glance, the process of making this vegetable soup is actually quite straightforward. Here are some tips for preparing the tastiest batch:
Focus on the Base
Properly sautéing the onion, garlic, carrots and celery is key for developing deep, layered flavors. Be sure to cook them long enough to soften and caramelize.
Embrace Seasonality
Tailor the vegetable selection according to what’s fresh and seasonal. Hearty winter squash and root vegetables make perfect additions for fall and winter. Come spring, try swapping in asparagus, peas or other tender greens instead.
Layer the Flavors
Incorporate bold herbs like thyme and oregano to infuse flavor dimension, while bay leaves add subtle bitterness and complexity. Season assertively with salt and pepper so the flavors sing.
Mind the Texture
While the vegetables cook to tenderness, be careful not to overcook or the soup turns mushy. The broth should be thickened with pureed vegetables rather than excess starch.
Finish Brightly
Stirring in greens, beans and herbs at the end keeps them vibrant, lending texture and visual appeal while underscoring the soup’s wholesome plant-based goodness.
Serving Suggestions for Hearty Vegetable Soup
A soul-warming bowl of homemade soup satisfies on its own but also pairs beautifully with a few simple accompaniments:
Crunchy Croutons
Toasty bread cubes lend crunch and soak up the flavorful broth. Drizzle them with olive oil or garlic butter before toasting for extra richness.
Grating of Cheese
A modest sprinkling of Parmesan, cheddar or goat cheese delivers a savory, umami bite.
Swirl of Yogurt
Non-fat plain yogurt adds a tangy creaminess and pleasantly thick texture when swirled tableside into the steaming soup.
Herb Oil
Drizzle on some herb-infused olive oil before serving for a final touch of brightness and grassy, peppery flavor.
Wedge of Hearty Bread
There’s nothing better than dunking a chunk of crusty artisan bread into piping hot vegetable soup on a cold winter day.
Green Salad
A simple mixed green salad with vinaigrette dressing balances the heartiness of the soup for a well-rounded, light meal.
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Beyond the Bowl: Repurposing Leftovers
Like many soups and stews, this hearty vegetable soup often tastes even better the next day after the flavors have had time to further develop. Refrigerate leftovers in a tightly sealed container for up to four days. Reheat gently before serving again.
Too much soup? Transform those leftovers into an entirely new dish! Here are some delicious ideas for using up extra vegetable soup:
Soup-er Savory Pot Pies
Spoon soup into crust-lined ramekins, top with biscuit dough or puff pastry, bake, and voila – personal veggie pot pies!
Soup-Topped Baked Potatoes
Load baked russet or sweet potatoes with piping hot soup plus shredded cheese, bacon, scallions or whatever strikes your fancy.
Simmered Bean & Veggie Tacos
Reduce leftover soup to concentrate flavors, then mix with beans, cheese, and taco spices. Pile on warm corn tortillas for easy vegetarian tacos.
Vibrant Veggie Frittatas
Stir soup vegetables into a skillet of whisked eggs. Cook gently until set, then flip and finish baking for a colorful veggie egg bake.
So the next time the temperatures drop and leaves turn shades of autumn, warm your heart and home with a soul-soothing pot of Hearty Vegetable Soup. Laden with healthy vegetables, protein-rich beans and deeply satisfying flavors, this homemade soup checks all the boxes. Keep a batch simmering on the stovetop – and in your recipe rotation – all season long.
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Hearty Vegetable Soup
A Nutrient-Packed, Flavorful Antidote for Chilly Weather
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 small sweet potato, peeled and cubed
1 medium zucchini, diced
1 cup butternut squash, peeled and cubed
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes, with their juice
4 cups vegetable broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
1 cup kale, stems removed and leaves chopped
1 can (15 oz) chickpeas, drained and rinsed
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for garnish)
Instructions
Prepare the Base:
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Add the carrots and celery, cooking for another 5 minutes until they start to soften.
Add the Vegetables:
Stir in the sweet potato, zucchini, butternut squash, and green beans. Cook for a few minutes, just to start softening the added vegetables.
Simmer the Soup:
Add the diced tomatoes with their juice, vegetable broth, water, thyme, oregano, and bay leaf. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 20 minutes, or until the vegetables are tender.
Final Touches:
Add the kale and chickpeas to the pot. Stir well and continue to simmer for another 5 minutes, or until the kale is wilted and the chickpeas are heated through.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Serve:
Ladle the soup into bowls. Garnish with fresh parsley and, if desired, a sprinkle of grated Parmesan cheese.
Notes
Feel free to adjust the types and amounts of vegetables based on what’s in season or what you have on hand.
For a heartier soup, you can add diced potatoes or swap chickpeas with another type of bean.
To make this soup a complete meal, serve it with crusty bread or a side salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
