Go Back
A steaming bowl of hearty vegetable soup, filled with colorful chopped vegetables.

Proven way to grow a hearty 6-Vegetable Soup

A hearty and nutritious 6-vegetable soup that is easy to make and perfect for a chilly day. This recipe is packed with fresh vegetables and flavorful broth, making it a wholesome and satisfying meal for the whole family.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 medium carrots peeled and diced
  • 2 ribs celery stalks diced
  • 2 medium potatoes peeled and diced
  • 1 large onions chopped
  • 1 medium zucchini diced
  • 1 28 oz can canned tomatoes diced
Liquids and Seasonings
  • 8 cups vegetable broth
  • 2 cups water
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 2 tbsp olive oil

Equipment

  • Large pot
  • Dutch oven

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onions, carrots, and celery, then sauté for 5-7 minutes until softened.
  3. Stir in diced potatoes, zucchini, and canned tomatoes with their juice.
Cooking
  1. Pour in vegetable broth and water, then add bay leaves, dried thyme, salt, and pepper.
  2. Bring the soup to a boil, then reduce heat, cover, and simmer for 45-60 minutes.
  3. Remove bay leaves, taste, and adjust seasonings as needed before serving hot.

Notes

For extra flavor, add a pinch of red pepper flakes. This soup freezes well for up to 3 months.