This simple homemade vegetable soup is a fantastic way to increase your vegetable intake! It’s packed with vegetables, including zucchini, carrots, mushrooms, chickpeas, and fresh herbs. It’s cozy, soothing, vegan, and gluten-free, but trust me when I say that meat eaters will like this vegetable soup just as much as vegetarian fans.
I didn’t appreciate Mom’s homemade vegetable soup as a child, but as an adult, I love a hearty bowl of vegetable soup, and the bigger the bowl, the better!
This soup recipe is an enhanced version of my mother’s nutritious vegetable soup, and it contains a variety of beneficial components such as garlic, onions, whole tomatoes, zucchini, mushrooms, carrots, potatoes, and chickpeas.
Fresh herbs, lime juice, and a generous sprinkling of spicy spices give this soup a Mediterranean flair. Simply top with your favorite crusty bread or pita. Learning how to cook vegetable soup at home will become a regular in your diet!
Ingredients for Vegetable Soup
Aside from the broth (vegetable, chicken, or bone broth), this simple vegetable soup has two basic components: robust, chunky veggies and flavor enhancers like fresh herbs, spices, and a squeeze of lime.
Here’s what you’ll require:
Vegetables
- Mushrooms
- Zucchini Onions
- Garlic Carrots
- Celery
- Whole tomatoes: I prefer canned tomatoes since they are convenient and provide depth and body to the soup.
Legumes
- Chickpeas: Canned chickpeas are convenient and add plant-based protein to our veggie soup.
Flavor Makers
- Fresh parsley: I use the freshly chopped stems and leaves of parsley. I add the stems earlier in the cooking phase since they have more taste. I add the leaves later because they provide color and freshness.
- Spices and dry herbs: A blend of warm spices and dry herbs adds depth to this soup. I used dry thyme, coriander, turmeric, and sweet paprika in this recipe.
- Lime: The citrus taste of lime adds brightness and roundness to this soup. I used lime zest and juice in this recipe, but you may also use lemon if that’s what you have.
How to Make Homemade Vegetable Soup
Making homemade vegetable soup is a simple process. It’s important to chop the vegetables evenly and create layers of taste.
- Sauté mushrooms: Toss the mushrooms with a little extra olive oil in a large frying saucepan. This will assist the mushrooms in releasing moisture and concentrating their natural sugars. Take out the mushrooms and lay them aside for later. You don’t want them to get too soft in the soup.
- Sauté the remaining veggies and aromatics: finely chopped parsley stems in the same pot. (We’re adding taste here!) Combine the onions, garlic, carrots, celery, and veggies in a large mixing bowl. Season with salt and pepper to taste after mixing in the spices. Cook for about 7 minutes, stirring frequently, until the vegetables soften.
- Add the canned whole tomatoes and canned chickpeas, as well as the broth. The canned tomatoes will provide flavor and color to the soup, while the chickpeas will add protein. If you don’t have chickpeas, use white or kidney beans. Finish with vegetable or chicken broth.
- Bring to a boil, then reduce to a low heat and partially cover. Allow the soup to pleasantly simmer for another 15 minutes.
- Finish by returning the mushrooms to the pot: To end, toss in the sautéed mushrooms and fresh parsley leaves, as well as the lime zest and juice.
- Serve with your favorite crusty bread or pillow focaccia! If desired, garnish with toasted pine nuts or crushed red pepper flakes.
Ways to Make Vegetable Soup Your Own
Homemade vegetable soup is a terrific way to use up any leftover vegetables.
Remember that almost any vegetable will work in a simple vegetable soup recipe like this one.
Sweet potatoes, squash, carrots, cabbage, zucchini, cauliflower, broccoli, mushrooms, celery, frozen peas, maize, and green beans can be substituted for vegetables.
Legume Substitutions: Instead of canned chickpeas, use white beans such as navy, cannellini, or kidney beans. If you usually make chickpeas from dried and have some on hand, you can use those as well.
The flavors and spices used in this recipe can still be employed to give your soup a robust Mediterranean edge.
How to Freeze and Store Soup
The first step, whether storing this soup in the fridge for a few days or freezing it for a rainy day, is to bring it to room temperature. Transfer it to a jar that can be sealed with a cover once it has cooled.
To Store: Refrigerate leftover homemade vegetable soup for 3 to 4 days.
To Freeze: Because the liquid in the soup expands when frozen, leave an inch gap between the lid and the soup before freezing. Airtight containers or heavy-duty freezer bags are my preferred method.
Learn more: Recipe for Instant Pot Chicken Tacos