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Hearty Vegetable Soup

Photo of the prepared recipe
Photo attribution: My Tu Duong
Ready In: 40 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
This is a delicious way to use up bits of vegetables and herbs you have in the fridge or freezer, even the ones that are wilted.

What you'll need

Sharp knife
Large stockpot


Serves 4
3 tablespoons Olive Oil
1 Onion large, diced
1 teaspoon Cumin
2 Potatoes medium, diced
3 Tomatoes chopped
4 cups Vegetables such as carrot, zucchini or yellow squash, bell pepper, celery, asparagus, corn, peas, okra, green beans, spinach, kale, mushrooms, cabbage, or lima beans; chopped, fresh, frozen, or canned
4 cups Vegetable Broth
2 cups Water
Salt to taste
Black Pepper to taste
1/2 Lemon juiced


1.In a stock pot, sauté the onion and celery (if using) in the olive oil until golden. Add garlic and cumin and cook a minute longer.
2.Add the potatoes (and any root vegetables such as carrots), tomatoes, broth, water, and oregano. Bring to a boil and simmer until the potatoes are tender.
3.Add the other vegetables and simmer until everything is soft.
4.Stir in lemon juice. Season with salt and pepper, to taste.

Storage Tips

  • Soup keeps in fridge for 3 days and freezes well.

Chef's Tips

  • Fresh tomatoes can be substituted with one (14.5-oz.) can of chopped tomatoes.
  • Try at least three different kinds of vegetables in this recipe.

Nutrition Facts

Serving Size 2.00 cup

Serving Per Container 4

Amount Per Serving
Calories 157
% Daily Value*
Total Fat 7 g9%
Saturated Fat 1 g5%
Sodium 522 mg23%
Total Carbohydrate 21 g8%
Dietary Fiber 5 g18%
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: